Sugar Profile of Kernels as a Marker of Origin and Ripening Time of Peach (Prunus persicae L.)
Samo za registrovane korisnike
2015
Autori
Stanojevic, MarijaTrifković, Jelena
Fotiric-Aksic, Milica M
Rakonjac, Vera
Nikolic, Dragan
Šegan, Sandra
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
DOI: 10.1007/s11130-015-0515-4
ISSN: 0921-9668
PubMed: 26497505
WoS: 000365510900012
Scopus: 2-s2.0-84948578987
Institucija/grupa
IHTMTY - JOUR AU - Stanojevic, Marija AU - Trifković, Jelena AU - Fotiric-Aksic, Milica M AU - Rakonjac, Vera AU - Nikolic, Dragan AU - Šegan, Sandra AU - Milojković-Opsenica, Dušanka PY - 2015 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/1786 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 = "Stanojevic, Marija and Trifković, Jelena and Fotiric-Aksic, Milica M and Rakonjac, Vera and Nikolic, Dragan and Šegan, Sandra 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" }
Stanojevic, M., Trifković, J., Fotiric-Aksic, M. M., Rakonjac, V., Nikolic, D., Šegan, S.,& 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
Stanojevic M, Trifković J, Fotiric-Aksic MM, Rakonjac V, Nikolic D, Šegan S, 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 .
Stanojevic, Marija, Trifković, Jelena, Fotiric-Aksic, Milica M, Rakonjac, Vera, Nikolic, Dragan, Šegan, Sandra, 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 . .