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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Autor principal:	Nathalia Cardona-Hurtado, Gloria E. Guerrero Álvarez, Ana M. López Gutiérrez
Formato:	article
Lenguaje:	EN ES
Publicado:	Pontificia Universidad Javeriana 2020
Materias:	antioxidants; liquid chromatograph; pathogens; phenolic acids; rubus glaucus benth. Science (General) Q1-390
Acceso en línea:	https://doaj.org/article/a31b223f003148b8a0d5bdd6f12abeb9
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spelling	oai:doaj.org-article:a31b223f003148b8a0d5bdd6f12abeb92021-11-16T21:10:18ZChanges in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa10.11144/Javeriana.SC25-2.cipc0122-74832027-1352https://doaj.org/article/a31b223f003148b8a0d5bdd6f12abeb92020-08-01T00:00:00Zhttps://revistas.javeriana.edu.co/index.php/scientarium/article/view/26762https://doaj.org/toc/0122-7483https://doaj.org/toc/2027-1352In 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.Nathalia Cardona-Hurtado, Gloria E. Guerrero Álvarez, Ana M. López GutiérrezPontificia Universidad Javerianaarticleantioxidants; liquid chromatograph; pathogens; phenolic acids; rubus glaucus benth.Science (General)Q1-390ENESUniversitas Scientiarum, Vol 25, Iss 2, Pp 299-319 (2020)
institution	DOAJ
collection	DOAJ
language	EN ES
topic	antioxidants; liquid chromatograph; pathogens; phenolic acids; rubus glaucus benth. Science (General) Q1-390
spellingShingle	antioxidants; liquid chromatograph; pathogens; phenolic acids; rubus glaucus benth. Science (General) Q1-390 Nathalia Cardona-Hurtado, Gloria E. Guerrero Álvarez, Ana M. López Gutiérrez Changes in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa
description	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.
format	article
author	Nathalia Cardona-Hurtado, Gloria E. Guerrero Álvarez, Ana M. López Gutiérrez
author_facet	Nathalia Cardona-Hurtado, Gloria E. Guerrero Álvarez, Ana M. López Gutiérrez
author_sort	Nathalia Cardona-Hurtado, Gloria E. Guerrero Álvarez, Ana M. López Gutiérrez
title	Changes in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa
title_short	Changes in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa
title_full	Changes in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa
title_fullStr	Changes in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa
title_full_unstemmed	Changes in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa
title_sort	changes in phenolic compounds and antioxidant capacity of andean raspberries in response to peronospora sparsa
publisher	Pontificia Universidad Javeriana
publishDate	2020
url	https://doaj.org/article/a31b223f003148b8a0d5bdd6f12abeb9
work_keys_str_mv	AT nathaliacardonahurtadogloriaeguerreroalvarezanamlopezgutierrez changesinphenoliccompoundsandantioxidantcapacityofandeanraspberriesinresponsetoperonosporasparsa
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Changes in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa

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