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Quince (Cydonia oblonga miller) fruit characterization using principal component analysis.
J Agric Food Chem. 2005 Jan 12; 53(1):111-22.JA

Abstract

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.

Authors+Show Affiliations

REQUIMTE, Serviço de Farmacognosia , Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha, 4050-047 Porto, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15631517

Citation

Silva, Branca M., et al. "Quince (Cydonia Oblonga Miller) Fruit Characterization Using Principal Component Analysis." Journal of Agricultural and Food Chemistry, vol. 53, no. 1, 2005, pp. 111-22.
Silva BM, Andrade PB, Martins RC, et al. Quince (Cydonia oblonga miller) fruit characterization using principal component analysis. J Agric Food Chem. 2005;53(1):111-22.
Silva, B. M., Andrade, P. B., Martins, R. C., Valentão, P., Ferreres, F., Seabra, R. M., & Ferreira, M. A. (2005). Quince (Cydonia oblonga miller) fruit characterization using principal component analysis. Journal of Agricultural and Food Chemistry, 53(1), 111-22.
Silva BM, et al. Quince (Cydonia Oblonga Miller) Fruit Characterization Using Principal Component Analysis. J Agric Food Chem. 2005 Jan 12;53(1):111-22. PubMed PMID: 15631517.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quince (Cydonia oblonga miller) fruit characterization using principal component analysis. AU - Silva,Branca M, AU - Andrade,Paula B, AU - Martins,Rui C, AU - Valentão,Patrícia, AU - Ferreres,Federico, AU - Seabra,Rosa M, AU - Ferreira,Margarida A, PY - 2005/1/6/pubmed PY - 2005/3/3/medline PY - 2005/1/6/entrez SP - 111 EP - 22 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 1 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15631517/Quince__Cydonia_oblonga_miller__fruit_characterization_using_principal_component_analysis_ DB - PRIME DP - Unbound Medicine ER -