Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.)
Само за регистроване кориснике
2015
Аутори
Stanojević, MarijaTrifković, Jelena
Fotirić-Akšić, Milica
Rakonjac, Vera
Nikolić, Dragan
Segan, Sandra
Milojković-Opsenica, Dušanka M.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Large amounts of fruit seeds, especially peach, are discarded annually in juice or conserve producing industries which is a potential waste of valuable resource and serious disposal problem. Regarding the fact that peach seeds can be obtained as a byproduct from processing companies their exploitation should be greater and, consequently more information of cultivars' kernels and their composition is required. A total of 25 samples of kernels from various peach germplasm (including commercial cultivars, perspective hybrids and vineyard peach accessions) differing in origin and ripening time were characterized by evaluation of their sugar composition. Twenty characteristic carbohydrates and sugar alcohols were determined and quantified using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC/PAD). Sucrose, glucose and fructose are the most important sugars in peach kernels similar to other representatives of the Rosaceae family. Also, high amounts of... sugars in seeds of promising hybrids implies that through conventional breeding programs peach kernels with high sugar content can be obtained. In addition, by the means of several pattern recognition methods the variables that discriminate peach kernels arising from diverse germplasm and different stage of maturity were identified and successful models for further prediction were developed. Sugars such as ribose, trehalose, arabinose, galactitol, fructose, maltose, sorbitol, sucrose, iso-maltotriose were marked as most important for such discrimination.
Кључне речи:
Peach kernel / Sugar composition / Anion-exchange chromatography / Multivariate analysisИзвор:
Plant Foods for Human Nutrition, 2015, 70, 4, 433-440Издавач:
- Springer, Dordrecht
Финансирање / пројекти:
- Center of Excellence for Molecular Food Sciences, University of Belgrade Faculty of Chemistry
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-172017)
- Примена нових генотипова и технолошких иновација у циљу унапређења воћарске и виноградарске производње (RS-31063)
DOI: 10.1007/s11130-015-0515-4
ISSN: 0921-9668
PubMed: 26497505
WoS: 000365510900012
Scopus: 2-s2.0-84948578987
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Stanojević, Marija AU - Trifković, Jelena AU - Fotirić-Akšić, Milica AU - Rakonjac, Vera AU - Nikolić, Dragan AU - Segan, Sandra AU - Milojković-Opsenica, Dušanka M. PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3752 AB - Large amounts of fruit seeds, especially peach, are discarded annually in juice or conserve producing industries which is a potential waste of valuable resource and serious disposal problem. Regarding the fact that peach seeds can be obtained as a byproduct from processing companies their exploitation should be greater and, consequently more information of cultivars' kernels and their composition is required. A total of 25 samples of kernels from various peach germplasm (including commercial cultivars, perspective hybrids and vineyard peach accessions) differing in origin and ripening time were characterized by evaluation of their sugar composition. Twenty characteristic carbohydrates and sugar alcohols were determined and quantified using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC/PAD). Sucrose, glucose and fructose are the most important sugars in peach kernels similar to other representatives of the Rosaceae family. Also, high amounts of sugars in seeds of promising hybrids implies that through conventional breeding programs peach kernels with high sugar content can be obtained. In addition, by the means of several pattern recognition methods the variables that discriminate peach kernels arising from diverse germplasm and different stage of maturity were identified and successful models for further prediction were developed. Sugars such as ribose, trehalose, arabinose, galactitol, fructose, maltose, sorbitol, sucrose, iso-maltotriose were marked as most important for such discrimination. PB - Springer, Dordrecht T2 - Plant Foods for Human Nutrition T1 - Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.) EP - 440 IS - 4 SP - 433 VL - 70 DO - 10.1007/s11130-015-0515-4 ER -
@article{ author = "Stanojević, Marija and Trifković, Jelena and Fotirić-Akšić, Milica and Rakonjac, Vera and Nikolić, Dragan and Segan, Sandra and Milojković-Opsenica, Dušanka M.", year = "2015", abstract = "Large amounts of fruit seeds, especially peach, are discarded annually in juice or conserve producing industries which is a potential waste of valuable resource and serious disposal problem. Regarding the fact that peach seeds can be obtained as a byproduct from processing companies their exploitation should be greater and, consequently more information of cultivars' kernels and their composition is required. A total of 25 samples of kernels from various peach germplasm (including commercial cultivars, perspective hybrids and vineyard peach accessions) differing in origin and ripening time were characterized by evaluation of their sugar composition. Twenty characteristic carbohydrates and sugar alcohols were determined and quantified using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC/PAD). Sucrose, glucose and fructose are the most important sugars in peach kernels similar to other representatives of the Rosaceae family. Also, high amounts of sugars in seeds of promising hybrids implies that through conventional breeding programs peach kernels with high sugar content can be obtained. In addition, by the means of several pattern recognition methods the variables that discriminate peach kernels arising from diverse germplasm and different stage of maturity were identified and successful models for further prediction were developed. Sugars such as ribose, trehalose, arabinose, galactitol, fructose, maltose, sorbitol, sucrose, iso-maltotriose were marked as most important for such discrimination.", publisher = "Springer, Dordrecht", journal = "Plant Foods for Human Nutrition", title = "Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.)", pages = "440-433", number = "4", volume = "70", doi = "10.1007/s11130-015-0515-4" }
Stanojević, M., Trifković, J., Fotirić-Akšić, M., Rakonjac, V., Nikolić, D., Segan, S.,& Milojković-Opsenica, D. M.. (2015). Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.). in Plant Foods for Human Nutrition Springer, Dordrecht., 70(4), 433-440. https://doi.org/10.1007/s11130-015-0515-4
Stanojević M, Trifković J, Fotirić-Akšić M, Rakonjac V, Nikolić D, Segan S, Milojković-Opsenica DM. Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.). in Plant Foods for Human Nutrition. 2015;70(4):433-440. doi:10.1007/s11130-015-0515-4 .
Stanojević, Marija, Trifković, Jelena, Fotirić-Akšić, Milica, Rakonjac, Vera, Nikolić, Dragan, Segan, Sandra, Milojković-Opsenica, Dušanka M., "Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.)" in Plant Foods for Human Nutrition, 70, no. 4 (2015):433-440, https://doi.org/10.1007/s11130-015-0515-4 . .