Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.)
Samo za registrovane korisnike
2015
Autori
Stanojević, MarijaTrifković, Jelena
Fotirić-Akšić, Milica M.
Rakonjac, Vera
Nikolić, Dragan
Šegan, Sandra B.
Milojković-Opsenica, Dušanka
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
Peach kernel / Sugar composition / Anion-exchange chromatography / Multivariate analysisIzvor:
Plant Foods for Human Nutrition, 2015, 70, 4, 433-440Izdavač:
- Springer, Dordrecht
Finansiranje / projekti:
- Korelacija strukture i osobina prirodnih i sintetičkih molekula i njihovih kompleksa sa metalima (RS-172017)
- Primena novih genotipova i tehnoloških inovacija u cilju unapređenja voćarske i vinogradarske proizvodnje (RS-31063)
- Center of Excellence for Molecular Food Sciences, University of Belgrade Faculty of Chemistry
Napomena:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3433
DOI: 10.1007/s11130-015-0515-4
ISSN: 0921-9668
PubMed: 26497505
WoS: 000365510900012
Scopus: 2-s2.0-84948578987
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Stanojević, Marija AU - Trifković, Jelena AU - Fotirić-Akšić, Milica M. AU - Rakonjac, Vera AU - Nikolić, Dragan AU - Šegan, Sandra B. AU - Milojković-Opsenica, Dušanka PY - 2015 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2001 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.) VL - 70 IS - 4 SP - 433 EP - 440 DO - 10.1007/s11130-015-0515-4 ER -
@article{ author = "Stanojević, Marija and Trifković, Jelena and Fotirić-Akšić, Milica M. and Rakonjac, Vera and Nikolić, Dragan and Šegan, Sandra B. and Milojković-Opsenica, Dušanka", 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.)", volume = "70", number = "4", pages = "433-440", doi = "10.1007/s11130-015-0515-4" }
Stanojević, M., Trifković, J., Fotirić-Akšić, M. M., Rakonjac, V., Nikolić, D., Šegan, S. B.,& Milojković-Opsenica, D.. (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 MM, Rakonjac V, Nikolić D, Šegan SB, Milojković-Opsenica D. 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 M., Rakonjac, Vera, Nikolić, Dragan, Šegan, Sandra B., Milojković-Opsenica, Dušanka, "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 . .