Relationship between ripening time and sugar content of apricot (Prunus armeniaca L.) kernels
Само за регистроване кориснике
2018
Аутори
Mesarović, JelenaTrifković, Jelena
Tosti, Tomislav
Fotirić-Akšić, Milica M.
Milatović, Dragan
Ličina, Vlado
Milojković-Opsenica, Dušanka
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Apricot seeds could be obtained as a byproduct in different juice or conserve producing industries. Disposal of large amount of apricot seeds is wasting of potentially precious sources of phytochemicals. This study encompassed apricot cultivars that have different origin and flowering time with the aim of providing valuable information about the sugar content in its kernels. High-performance anion-exchange chromatography with pulsed amperometric detection was used for the determination of 22 sugars in the kernels of 70 apricot cultivars. The most common sugars in the apricot kernels are sucrose, fructose, and glucose whose ratio proved to be ripening time dependent (1:1:1 in the early, 1:2:3 in medium and 1:3:3 in the late cultivars). The kernels of the apricot with shorter vegetation period had the highest sum of glucose and fructose compared to other groups. Other sugar components were present in different levels as minor constituents depending on the ripening time. Also, most common... sugars and some low-level sugars were strongly correlated to each other, indicating the normal metabolic carbohydrate pathway. To understand the distribution modes of sugars, a principal component analysis was performed.
Кључне речи:
Apricot kernels / High-performance anion-exchange chromatography with pulsed amperometric detection / Pattern recognition method / Ripening time of apricot / Sugar profileИзвор:
Acta Physiologiae Plantarum, 2018, 40, 8Издавач:
- Springer Heidelberg, Heidelberg
Финансирање / пројекти:
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
- Примена нових генотипова и технолошких иновација у циљу унапређења воћарске и виноградарске производње (RS-MESTD-Technological Development (TD or TR)-31063)
Напомена:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3253
DOI: 10.1007/s11738-018-2731-7
ISSN: 0137-5881
WoS: 000440491000003
Scopus: 2-s2.0-85051101841
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Mesarović, Jelena AU - Trifković, Jelena AU - Tosti, Tomislav AU - Fotirić-Akšić, Milica M. AU - Milatović, Dragan AU - Ličina, Vlado AU - Milojković-Opsenica, Dušanka PY - 2018 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2193 AB - Apricot seeds could be obtained as a byproduct in different juice or conserve producing industries. Disposal of large amount of apricot seeds is wasting of potentially precious sources of phytochemicals. This study encompassed apricot cultivars that have different origin and flowering time with the aim of providing valuable information about the sugar content in its kernels. High-performance anion-exchange chromatography with pulsed amperometric detection was used for the determination of 22 sugars in the kernels of 70 apricot cultivars. The most common sugars in the apricot kernels are sucrose, fructose, and glucose whose ratio proved to be ripening time dependent (1:1:1 in the early, 1:2:3 in medium and 1:3:3 in the late cultivars). The kernels of the apricot with shorter vegetation period had the highest sum of glucose and fructose compared to other groups. Other sugar components were present in different levels as minor constituents depending on the ripening time. Also, most common sugars and some low-level sugars were strongly correlated to each other, indicating the normal metabolic carbohydrate pathway. To understand the distribution modes of sugars, a principal component analysis was performed. PB - Springer Heidelberg, Heidelberg T2 - Acta Physiologiae Plantarum T1 - Relationship between ripening time and sugar content of apricot (Prunus armeniaca L.) kernels VL - 40 IS - 8 DO - 10.1007/s11738-018-2731-7 ER -
@article{ author = "Mesarović, Jelena and Trifković, Jelena and Tosti, Tomislav and Fotirić-Akšić, Milica M. and Milatović, Dragan and Ličina, Vlado and Milojković-Opsenica, Dušanka", year = "2018", abstract = "Apricot seeds could be obtained as a byproduct in different juice or conserve producing industries. Disposal of large amount of apricot seeds is wasting of potentially precious sources of phytochemicals. This study encompassed apricot cultivars that have different origin and flowering time with the aim of providing valuable information about the sugar content in its kernels. High-performance anion-exchange chromatography with pulsed amperometric detection was used for the determination of 22 sugars in the kernels of 70 apricot cultivars. The most common sugars in the apricot kernels are sucrose, fructose, and glucose whose ratio proved to be ripening time dependent (1:1:1 in the early, 1:2:3 in medium and 1:3:3 in the late cultivars). The kernels of the apricot with shorter vegetation period had the highest sum of glucose and fructose compared to other groups. Other sugar components were present in different levels as minor constituents depending on the ripening time. Also, most common sugars and some low-level sugars were strongly correlated to each other, indicating the normal metabolic carbohydrate pathway. To understand the distribution modes of sugars, a principal component analysis was performed.", publisher = "Springer Heidelberg, Heidelberg", journal = "Acta Physiologiae Plantarum", title = "Relationship between ripening time and sugar content of apricot (Prunus armeniaca L.) kernels", volume = "40", number = "8", doi = "10.1007/s11738-018-2731-7" }
Mesarović, J., Trifković, J., Tosti, T., Fotirić-Akšić, M. M., Milatović, D., Ličina, V.,& Milojković-Opsenica, D.. (2018). Relationship between ripening time and sugar content of apricot (Prunus armeniaca L.) kernels. in Acta Physiologiae Plantarum Springer Heidelberg, Heidelberg., 40(8). https://doi.org/10.1007/s11738-018-2731-7
Mesarović J, Trifković J, Tosti T, Fotirić-Akšić MM, Milatović D, Ličina V, Milojković-Opsenica D. Relationship between ripening time and sugar content of apricot (Prunus armeniaca L.) kernels. in Acta Physiologiae Plantarum. 2018;40(8). doi:10.1007/s11738-018-2731-7 .
Mesarović, Jelena, Trifković, Jelena, Tosti, Tomislav, Fotirić-Akšić, Milica M., Milatović, Dragan, Ličina, Vlado, Milojković-Opsenica, Dušanka, "Relationship between ripening time and sugar content of apricot (Prunus armeniaca L.) kernels" in Acta Physiologiae Plantarum, 40, no. 8 (2018), https://doi.org/10.1007/s11738-018-2731-7 . .