Changes in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa
In Colombia, the Andean raspberry (Rubus glaucus Benth) is of large economic significance because of its use in industry and widespread consumption as a fresh fruit. However, this crop is highly susceptible to disease by Peronospora sparsa, a fungus that causes between 50 % and 70 % production l...
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| Formato: | article |
| Lenguaje: | EN ES |
| Publicado: |
Pontificia Universidad Javeriana
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/a31b223f003148b8a0d5bdd6f12abeb9 |
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| Sumario: | In Colombia, the Andean raspberry (Rubus glaucus Benth) is of large
economic significance because of its use in industry and widespread
consumption as a fresh fruit. However, this crop is highly susceptible
to disease by Peronospora sparsa, a fungus that causes between 50 % and
70 % production loss. Plants respond to pathogen-induced damage by
increasing the production of specific secondary metabolites, such as
phenolic compounds, which have broad industrial applications. This
work estimated the antioxidant capacity and phenolic content of healthy
and Peronospora sparsa-infected Andean raspberry fruits. Antioxidant
capacity was analyzed by DPPH and FRAP methods, while phenolic
compounds were analyzed by high performance liquid chromatography
coupled to diode array detection (HPLC-DAD). According to the DPPH
method, antioxidant capacity increased from 45.9 ± 1.61 µmol TE g−1
fresh sample in healthy fruits to 67.02 ± 0.58 µmol TE g−1
fresh sample
in affected fruits. The FRAP method revealed an antioxidant response
difference from 5.19 ± 0.8 mmol TE 100 g−1
fresh sample in healthy
fruits vs. 10.97 ± 0.27 mmol TE 100 g−1
fresh sample in affected fruits.
The phenolic compound content was observed in a range of 4.14 ±
1.16 to 72.03 ± 26.68 mg GAE L−1
for healthy fruits and from 4.48 ±
1.76 to 221.89 ± 1.18 mg GAE L−1
for affected fruits. Phenolic acids
were the main phenols detected, encompassing derivatives of gallic acid,
chlorogenic acid, ferulic acid, ellagic acid, and p-coumaric acid. This
work confirmed that the Peronospora sparsa-infected berries contained
relatively more antioxidants and phenolic acid compounds than their
healthy counterparts, and that this difference was likely due to a defense
mechanism to cope with pathogen-induced damage. |
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