奥布拉钦斯卡酸樱桃主要味觉和健康相关化合物的化学特征
Chemical profile of major taste- and health-related compounds of Oblačinska sour cherry.
作者信息
Alrgei Hassan Omran S, Dabić Dragana Č, Natić Maja M, Rakonjac Vera S, Milojković-Opsenica Dušanka, Tešić Živoslav Lj, Fotirić Akšić Milica M
机构信息
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Zemun, Serbia.
Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, Studentski trg 12-16, 11000, Belgrade, Serbia.
出版信息
J Sci Food Agric. 2016 Mar 15;96(4):1241-51. doi: 10.1002/jsfa.7212. Epub 2015 May 11.
BACKGROUND
Oblačinska sour cherry, an autochthonous cultivar, is the most planted cultivar in Serbian commercial orchards. Owing to its long cultivation under different agro-ecological conditions, it is a mixture of different clones. To obtain comprehensive information on Oblačinska sour cherry fruit, the total carbohydrate composition, total phenolic content, total anthocyanin content, antioxidant activity and polyphenolic profiles of 39 clones were investigated.
RESULTS
Fructose was found to be the dominant sugar, followed by glucose, sorbitol and sucrose. Rutin and chlorogenic acid were the most abundant polyphenols. Some clones contained pinobanksin, hesperetin and galangin, which, to best knowledge, is the first time these compounds have been reported in sour cherry fruit.
CONCLUSION
The data obtained showed huge variation within the germplasm studied, confirming the fact that Oblačinska sour cherry is not a cultivar but a population.
背景
奥布拉钦斯卡酸樱桃是一种本土品种，是塞尔维亚商业果园中种植最多的品种。由于其在不同农业生态条件下长期种植，它是不同克隆体的混合体。为了获得有关奥布拉钦斯卡酸樱桃果实的全面信息，对39个克隆体的总碳水化合物组成、总酚含量、总花青素含量、抗氧化活性和多酚谱进行了研究。
结果
发现果糖是主要糖类，其次是葡萄糖、山梨醇和蔗糖。芦丁和绿原酸是含量最丰富的多酚。一些克隆体含有松属素、橙皮素和高良姜素，据目前所知，这是这些化合物首次在酸樱桃果实中被报道。
结论
所获得的数据表明，在所研究的种质内存在巨大差异，证实了奥布拉钦斯卡酸樱桃不是一个品种而是一个群体这一事实。
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