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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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)
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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
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PhD Project
• Phytochemical and antioxidant profiling of the fruits
•Studies on Bioavailability
• Studies on Bioefficacy
STSM
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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
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• 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
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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
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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)
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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
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3. HPLC coupled to on-line antioxidant analysis
Koleva I I et al. Anal Chemistry 2001, 73, 3373-3381
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3. HPLC coupled to on-line antioxidant analysis
Koleva I I et al. Anal Chemistry 2001, 73, 3373-3381
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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
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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
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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……
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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)
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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)
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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:
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