Quince (Cydonia oblonga Miller) fruit characterization using principal component analysis

• Type: Article in International Scientific Journal
• Date: 2005

Authors

Silva, BM (Author) Other; Andrade, PB (Author) FFUP; Martins, RC (Author) Other; Valentao, P (Author) FFUP; Ferreres, F (Author) Other; Seabra, RM (Author) Other; Ferreira, MA (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 53

Pages: 111-122

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 57 Citations

ISI Web of Science

Scopus - 62 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-51H

DOI: 10.1021/jf040321k

Abstract (EN): This paper presents a large amount of data on the composition of quince fruit with regard to phenolic compounds, organic acids, and free amino acids. Subsequently, principal component analysis (PCA) is carried out to characterize this fruit. The main purposes of this study were (i) the clarification of the interactions among three factors-quince fruit part, geographical origin of the fruits, and harvesting year-and the phenolic, organic acid, and free amino acid profiles; (ii) the classification of the possible differences; and (iii) the possible correlation among the contents of phenolics, organic acids, and free amino acids in quince fruit. With these aims, quince pulp and peel from nine geographical origins of Portugal, harvested in three consecutive years, for a total of 48 samples, were studied. PCA was performed to assess the relationship among the different components of quince fruit phenolics, organic acids, and free amino acids. Phenolics determination was the most interesting. The difference between pulp and peel phenolic profiles was more apparent during PCA. Two PCs accounted for 81.29% of the total variability, PC1 (74.14%) and PC2 (7.15%). PC1 described the difference between the contents of caffeoylquinic acids (3-O-, 4-O-, and 5-O-caffeoylquinic acids and 3,5-O-dicaffeoylquinic acid) and flavonoids (quercetin 3-galactoside, rutin, kaempferol glycoside, kaempferol 3-glucoside, kaempferol 3-rutinoside, quercetin glycosides acylated with p-coumaric acid, and kaempferol glycosides acylated with p-coumaric acid). PC2 related the content of 4-O-caffeoylquinic acid with the contents of 5-O-caffeoylquinic and 3,5-O-dicaffeoylquinic acids. PCA of phenolic compounds enables a clear distinction between the two parts of the fruit. The data presented herein may serve as a database for the detection of adulteration in quince derivatives.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12