Assessment of the Differences in the Phenolic Composition of Five Strawberry Cultivars (Fragaria × ananassa Duch.) Grown in Two Different Soilless Systems
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- 作者：Dolores Hernanz ; Á ; ngeles F. Recamales ; Antonio J. Melé ; ndez-Martí ; nez ; M. Lourdes Gonzá ; lez-Miret ; Francisco J. Heredia
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：March 7, 2007
- 年：2007
- 卷：55
- 期：5
- 页码：1846 - 1852
- 全文大小：65K
- 年卷期：v.55,no.5(March 7, 2007)
- ISSN：1520-5118
文摘
The phenolics from different strawberry cultivars (Aromas, Camarosa, Diamante, Medina, and Ventana)cultivated in two different soilless systems (with and without recycling nutrient solution) were quantifiedto assess differences in their profiles as a function of both the variety and the cultivation system.Considering groups of phenols, it was found that either anthocyanins (including pelargonidin-3-glucoside, cyanidin-3-glucoside, pelargonidin-3-rutinoside, pelargonidin-3-acetylglucoside, and twounidentified pelargonidin derivatives) or phenolic acids (including caffeic, ferulic, p-coumaric,p-hydroxybenzoic, and ellagic acid) were quantitatively more important than those of flavonols(quercetin and kaempferol); the ranges of values were 78.81-198.88, 49.77-128.37, and 12.85-43.04 
g/g, respectively. Considering individual compounds and after applying relevant patternrecognition techniques, it was concluded that the contents of cyanidin-3-glucoside, pelargonidin-3-rutinoside, p-coumaric acid, and pelargonidin-3-glucoside were the most appropriate variables todiscriminate among varieties, whereas those of p-hydroxybenzoic acid and pelargonidin-derivative 1were the most appropriate to discriminate between cultivation systems. The first factor of PCA wasmainly linked to anthocyanins and quercetin, whereas the second principal component (PC) wasrelated to kaempferol and p-coumaric acid.
g/g, respectively. Considering individual compounds and after applying relevant patternrecognition techniques, it was concluded that the contents of cyanidin-3-glucoside, pelargonidin-3-rutinoside, p-coumaric acid, and pelargonidin-3-glucoside were the most appropriate variables todiscriminate among varieties, whereas those of p-hydroxybenzoic acid and pelargonidin-derivative 1were the most appropriate to discriminate between cultivation systems. The first factor of PCA wasmainly linked to anthocyanins and quercetin, whereas the second principal component (PC) wasrelated to kaempferol and p-coumaric acid.