Phytochemical profiling of different genotypes of strawberries Sara Tulipani, Marche Polytechnic...
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Phytochemical profiling of different genotypes of strawberries Sara Tulipani, Marche Polytechnic University Ancona, Italy
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Transcript of Phytochemical profiling of different genotypes of strawberries Sara Tulipani, Marche Polytechnic...
Phytochemical profiling of different genotypes of strawberries
Sara Tulipani, Marche Polytechnic University
Ancona, Italy
Varietes Storage Code
Alba - A1-F
Short refrigeration A1-C
Irma - C1-F
Short refrigeration C1-C
Patty - E1-F
Short refrigeration E1-C
Adria - M1-F
Short refrigeration M1-C
Sveva - O1-F
Short refrigeration O1-C
Selections Storage Code
AN99.7851 - B1-F
Short refrigeration B1-C
AN94.414.52 - D1-F
AN00.239.55 - H1-F
AN03.338.51 - G1-F
Material: List of cultivars
STORAGE
Short refrigeration (3 days at 4°C + 1 day at RT)
PhD Project NUTRITIONAL QUALITY of STRAWBERRY fruits:
From the characteristics of the FRUIT to the effects on HUMAN BODY
• Phytochemical and antioxidant profiling of the fruits
• Studies on Bioavailability
• Studies on Bioefficacy
PhD Project
• Phytochemical and antioxidant profiling of the fruits
•Studies on Bioavailability
• Studies on Bioefficacy
STSM
Before the STSM........
• Already available informations:
– Total antioxidant capacity and vitamin C contribution
– Data about total anthocyanins, total phenolics, total folate content
– Preliminary studies on human volunteers
• Moisture Content (Oven method)
• Vit C content (HPLC)
• Phytochemical & Antioxidant profile (HPLC
coupled to online antioxidant analysis)
• Additional analysis
• Technical explorations
STSM at PRI Institute
1. Moisture level (Oven method)
• Range from 87.4% to 94.2%
Genotype ID code moisture level %Alba A 92,6AN99.7851 B 92,5Irma C 94,2Patty E 93,1Adria M 92,7Sveva O 91,9AN94.414.52 D 87,4AN03.338.51 G 90,7AN00.239.55 H 91,6
2. Vitamin C content (HPLC)
Genotype-to-genotype differences
0,0
0,1
0,2
0,3
0,4
0,5
0,6
A B C E M O D G H
vita
min
C (
mg
/g F
W)
2. Vitamin C content (HPLC)
Effect of storage
0,0
0,1
0,2
0,3
0,4
0,5
0,6
A B C E M O D G H
vit
am
in C
(m
g/g
FW
)
Fresh I
Stored I
3. HPLC coupled to on-line antioxidant analysis
Koleva I I et al. Anal Chemistry 2001, 73, 3373-3381
3. HPLC coupled to on-line antioxidant analysis
Koleva I I et al. Anal Chemistry 2001, 73, 3373-3381
3. Phenolic composition by HPLC-PDA
• 254 nm: ellagic acid derivatives
• 280 nm: phenolic acids
• 312 nm: phenolic acids (p-coumaric acid derivatives)
• 360 nm: flavonols
• 512 nm: anthocyanins
An example of antioxidant analysis……A
U
0.000
0.005
0.010
0.015
0.020
0.025
AU
-1.00
-0.80
-0.60
-0.40
-0.20
0.00
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
AU
0.000
0.005
0.010
0.015
0.020
0.025
AU
-1.00
-0.80
-0.60
-0.40
-0.20
0.00
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
AU
-0.30
-0.25
-0.20
-0.15
-0.10
-0.05
0.00
0.05
0.10
0.15
Minutes
1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00 5.50 6.00 6.50 7.00 7.50 8.00 8.50 9.00 9.50 10.00 10.50 11.00 11.50
An example of antioxidant analysis……
AU
-0.80
-0.70
-0.60
-0.50
-0.40
-0.30
-0.20
-0.10
0.00
0.10
0.20
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
HPLC On-line antioxidant analysis
AU
-0.80
-0.70
-0.60
-0.50
-0.40
-0.30
-0.20
-0.10
0.00
0.10
0.20
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
AU
-0.80
-0.70
-0.60
-0.50
-0.40
-0.30
-0.20
-0.10
0.00
0.10
0.20
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
AU
-0.80
-0.70
-0.60
-0.50
-0.40
-0.30
-0.20
-0.10
0.00
0.10
0.20
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
Genotype-to-genotype differences
AU
-0.80
-0.70
-0.60
-0.50
-0.40
-0.30
-0.20
-0.10
0.00
0.10
0.20
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
HPLC On-line antioxidant analysis
AU
-0.80
-0.70
-0.60
-0.50
-0.40
-0.30
-0.20
-0.10
0.00
0.10
0.20
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
HPLC On-line antioxidant analysis
AU
0.00 0.02 0.04 0.06 0.08
AU
0.00 0.02 0.04 0.06 0.08
AU
0.00 0.02 0.04 0.06 0.08
Minutes 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
B
D
M
RT = 13.8 p-coumaric acid glucoside
RT = 14.7 p-coumaric acid glycoside
Genotype-to-genotype differences
0
50
100
150
200
250
300
350
400
450
A B C E M O D G H
(ug
/g F
DW
)
p-coumaric acid glucoside
p-coumaric acid glycoside
Genotype-to-genotype differences
AU
-0.80
-0.70
-0.60
-0.50
-0.40
-0.30
-0.20
-0.10
0.00
0.10
0.20
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
HPLC On-line antioxidant analysis
AU
0.00
0.02
0.04
0.06
0.08
0.10
0.12
0.14
0.16
0.18
0.20
Minutes2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
AU
0.00
0.02
0.04
0.06
0.08
0.10
0.12
0.14
0.16
0.18
0.20
0.22
0.24
0.26
0.28
0.30
Minutes2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
AU
0.00
0.02
0.04
0.06
0.08
0.10
0.12
0.14
0.16
0.18
0.20
0.22
0.24
0.26
0.28
0.30
Minutes2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
Genotype-to-genotype differences
B
A
G
Pg-glucosideCy-glucoside
Pg-malonyl glucoside
Pg-rutinoside
AU
-0.80
-0.70
-0.60
-0.50
-0.40
-0.30
-0.20
-0.10
0.00
0.10
0.20
Minutes
0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00 40.00 42.00 44.00
HPLC On-line antioxidant analysis
Pg-glucoside: 25 to 40% of the total antioxidant contribution (excluding vitamin C)
Effect of storage
Phytochemical composition and antioxidant contributions
• No common trends on the variation of compounds in all clones
(No relevant effects, increase, decrease of single
classes of compounds)
Conclusions
• Dry matter content variation
• 2-fold differences on the vitamin C content
• Variability on the phenolic composition on a qualitative
and quantitative basis
• Anthocyanins: the main contribution to TAC (vitamin
C excluded)
• Others polyphenols: variation on the relative
antioxidant contribution
9 strawberry genotypes:
