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Quince (Cydonia oblonga Miller) Fruit Characterization Using Principal Component Analysis

AuthorsSilva, Branca M.; Andrade, Paula B.; Martins, Rui C.; Valentão, Patricia; Ferreres, Federico CSIC ORCID; Seabra, Rosa M.; Ferreira, Margarida A.
KeywordsCydonia oblonga Miller
Quince fruit
Phenolic compounds
Organic acids
Free amino acids
Principal component analysis
Issue Date9-Dec-2004
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 53(1): 111-122 (2005)
AbstractThis 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 factorsquince fruit part, geographical origin of the fruits, and harvesting yearand 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 presen
Description12 pages, 4 figures, 6 tables.-- Printed version published 2005.
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