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Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning

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Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning

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dc.contributor.author Plazas Ávila, María de la O es_ES
dc.contributor.author López Gresa, Mª Pilar es_ES
dc.contributor.author Vilanova Navarro, Santiago es_ES
dc.contributor.author Torres Vidal, Cristina es_ES
dc.contributor.author Hurtado Ricart, María es_ES
dc.contributor.author Gramazio, Pietro es_ES
dc.contributor.author Andújar Pérez, Isabel es_ES
dc.contributor.author Herraiz García, Francisco Javier es_ES
dc.contributor.author Belles Albert, José Mª es_ES
dc.contributor.author Prohens Tomás, Jaime es_ES
dc.date.accessioned 2016-03-08T12:53:37Z
dc.date.issued 2013-09-18
dc.identifier.issn 0021-8561
dc.identifier.uri http://hdl.handle.net/10251/61561
dc.description This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work seehttp://dx.doi.org/10.1021/jf402429k es_ES
dc.description.abstract Eggplant (Solanum melongena) varieties with increased levels of phenolics in the fruit present enhanced functional quality, but may display greater fruit flesh browning. We evaluated 18 eggplant accessions for fruit total phenolics content, chlorogenic acid content, DPPH scavenging activity, polyphenol oxidase (PPO) activity, liquid extract browning, and fruit flesh browning. For all the traits we found a high diversity, with differences among accessions of up to 3.36-fold for fruit flesh browning. Variation in total content in phenolics and in chlorogenic acid content accounted only for 18.9% and 6.0% in the variation in fruit flesh browning, and PPO activity was not significantly correlated with fruit flesh browning. Liquid extract browning was highly correlated with chlorogenic acid content (r = 0.852). Principal components analysis (PCA) identified four groups of accessions with different profiles for the traits studied. Results suggest that it is possible to develop new eggplant varieties with improved functional and apparent quality. es_ES
dc.description.sponsorship This project has been funded by Universitat Politecnica de Valencia through the grants SP20120681 and PAID-06-11 Nr. 2082, and by Ministerio de Economia y Competitividad Grant AGL2012-34213 (jointly funded by FEDER). en_EN
dc.language Inglés es_ES
dc.publisher American Chemical Society es_ES
dc.relation Universitat Politecnica de Valencia SP20120681 PAID-06-11 2082 es_ES
dc.relation info:eu-repo/grantAgreement/MINECO//AGL2012-34213/ES/NUEVAS ESTRATEGIAS PARA LA MEJORA DE LA CALIDAD NUTRACEUTICA DE LA BERENJENA/ es_ES
dc.relation FEDER es_ES
dc.relation.ispartof Journal of Agricultural and Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Breeding es_ES
dc.subject Chlorogenic acid es_ES
dc.subject DPPH scavening activity es_ES
dc.subject Funtional quality es_ES
dc.subject Germplasm es_ES
dc.subject Solanum melongena es_ES
dc.subject.classification GENETICA es_ES
dc.subject.classification BIOQUIMICA Y BIOLOGIA MOLECULAR es_ES
dc.title Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning es_ES
dc.type Artículo es_ES
dc.embargo.lift 10000-01-01
dc.embargo.terms forever es_ES
dc.identifier.doi 10.1021/jf402429k
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana - Institut Universitari de Conservació i Millora de l'Agrodiversitat Valenciana es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario Mixto de Biología Molecular y Celular de Plantas - Institut Universitari Mixt de Biologia Molecular i Cel·lular de Plantes es_ES
dc.description.bibliographicCitation Plazas Ávila, MDLO.; López Gresa, MP.; Vilanova Navarro, S.; Torres Vidal, C.; Hurtado Ricart, M.; Gramazio, P.; Andújar Pérez, I.... (2013). Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning. Journal of Agricultural and Food Chemistry. 61(37):8871-8879. https://doi.org/10.1021/jf402429k es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1021/jf402429k es_ES
dc.description.upvformatpinicio 8871 es_ES
dc.description.upvformatpfin 8879 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 61 es_ES
dc.description.issue 37 es_ES
dc.relation.senia 253928 es_ES
dc.identifier.eissn 1520-5118
dc.contributor.funder Ministerio de Economía y Competitividad es_ES


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