The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material for Biochemical Analyses
2.2. Measurements of the Size Parameters of the Mulberry Soroses
2.3. Determination of Individual Sugars and Organic Acids
2.4. Determination of Phenolics
2.5. Statistics
3. Results
3.1. Infructescence Size Parameters
3.2. Sugars and Organic Acids
3.3. Phenolics
3.4. Correlations between Anthocyanins and Other Metabolites in Terms of Colour Type
3.5. Chemotype Characterisation of Different Infructescence Colour Groups
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Size Parameters [mm] | Yellowish White | Light Pink | Purple Brown | Reddish Black | Black |
---|---|---|---|---|---|
Stalk length | 6.5 ± 0.1 c | 6.2 ± 0.8 c | 8.6 ± 0.2 a | 7.5 ± 0.2 b | 8.2 ± 0.2 ab |
Sorosis length | 16.6 ± 0.1 c | 17.0 ± 0.3 c | 21.0 ± 0.3 b | 20.8 ± 0.3 b | 23.2 ± 0.3 a |
Sorosis width | 12.0 ± 0.1 d | 12.6 ± 0.5 c | 13.5 ± 0.1 b | 13.1 ± 0.1 c | 14.3 ± 0.1 a |
Sugars | Yellowish White | Light Pink | Purple Brown | Reddish Black | Black |
---|---|---|---|---|---|
Fructose | 2586.60 ± 237.29 ab | 2667.90 ± 318.20 a | 2503.83 ± 203.87 ab | 2246.56 ± 163.10 b | 2273.20 ± 142.59 b |
Glucose | 2384.30 ± 215.00 a | 2469.40 ± 203.10 a | 2311.60 ± 208.90 a | 2084.73 ± 155.65 a | 2124.59 ± 133.90 a |
Xylose | 10.30 ± 2.80 ab | 10.64 ± 3.50 a | 7.11 ± 1.22 abc | 4.95 ± 0.76 bc | 4.64 ± 0.69 c |
Organic acids | |||||
Acetic acid | 53.02 ± 24.34 b | 9.03 ± 2.30 b | 9.03 ± 2.21 b | 12.93 ± 4.18 ab | 27.75 ± 8.73 a |
Citric acid | 39.82 ± 4.69 c | 66.67 ± 46.09 b | 83.57 ± 22.69 b | 258.40 ± 61.55 a | 257.69 ± 54.75 a |
Fumaric acid | 24.25 ± 3.22 a | 28.45 ± 5.25 a | 22.27 ± 2.72 a | 10.00 ± 1.94 b | 4.80 ± 0.63 b |
Lactic acid | 16.36 ± 4.36 b | 31.88 ± 5.57 ab | 19.46 ± 8.25 b | 48.35 ± 15.65 a | 54.70 ± 17.67 a |
Malic acid | 92.69 ± 9.50 a | 88.60 ± 13.10 a | 92.20 ± 11.81 a | 90.54 ± 9.52 a | 93.01 ± 6.61 a |
Succinic acid | 81.63 ± 32.64 b | 98.26 ± 30.39 ab | 159.87 ± 31.12 a | 109.31 ± 19.52 ab | 92.30 ± 19.12 ab |
Tartaric acid | 14.07 ± 4.00 b | 26.79 ± 3.90 a | 17.41 ± 3.02 b | 15.75 ± 3.34 b | 18.20 ± 3.31 b |
Sugar/acid ratio | 15.48 | 14.72 | 11.95 | 7.95 | 8.03 |
Phenolic acids | Yellowish White | Light Pink | Purple Brown | Reddish Black | Black |
---|---|---|---|---|---|
Caffeoylquinic acids | |||||
3-Caffeoylquinic acid | 0.211 ± 0.100 c | 1.121 ± 0.091 bc | 1.723 ± 0.412 bc | 7.435 ± 1.524 ab | 11.712 ± 2.021 a |
4-Caffeoylquinic acid | 3.431 ± 0.475 a | 3.878 ± 0.363 a | 4.897 ± 0.610 a | 5.414 ± 0.707 a | 3.671 ± 0.397 a |
5-Caffeoylquinic acid 1 (Chlorogenic acid) | 6.925 ± 0.846 b | 8.232 ± 0.723 b | 9.624 ± 1.005 ab | 14.366 ± 1.964 a | 10.758 ± 0.923 ab |
5-Caffeoylquinic acid 2 | 0.108 ± 0.015 b | 0.196 ± 0.031 b | 0.294 ± 0.083 ab | 0.474 ± 0.07 a | 0.303 ± 0.036 ab |
Dicaffeoylquinic acid 1 | 0.052 ± 0.004 c | 0.094 ± 0.031 bc | 0.185 ± 0.037 a | 0.173 ± 0.014 a | 0.145 ± 0.017 ab |
Dicaffeoylquinic acid 2 | 0.051 ± 0.005 b | 0.098 ± 0.013 a | 0.083 ± 0.021 a | 0.090 ± 0.011 a | 0.141 ± 0.027 a |
Dicaffeoylquinic acid 3 | 0.078 ± 0.013 a | 0.081 ± 0.018 a | 0.0819 ± 0.036 a | 0.093 ± 0.010 a | 0.087 ± 0.009 a |
Caffeic acid and its derivatives | |||||
Caffeic acid | 0.176 ± 0.024 a | 0.133 ± 0.019 a | 0.142 ± 0.034 a | 0.147 ± 0.025 a | 0.217 ± 0.018 a |
Caffeic acid hexoside 1 | 0.003 ± 0.001 b | 0.021 ± 0.016 ab | 0.013 ± 0.003 b | 0.094 ± 0.018 ab | 0.156 ± 0.042 a |
Caffeic acid hexoside 2 | 0.033 ± 0.007 c | 0.101 ± 0.014 b | 0.172 ± 0.061 b | 0.317 ± 0.172 a | 0.117 ± 0.036 b |
Coumaroylquinic acids | |||||
3-p-coumaroylquinic acid | 0.427 ± 0.053 b | 1.312 ± 0.114 ab | 2.437 ± 0.542 a | 1.971 ± 0.547 a | 1.282 ± 0.245 ab |
4-p-coumaroylquinic acid | 0.137 ± 0.024 b | 0.222 ± 0.059 ab | 0.387 ± 0.148 ab | 0.450 ± 0.077 a | 0.490 ± 0.069 a |
5-Coumaroylquinic acid 1 | 0.174 ± 0.063 b | 0.101 ± 0.024 b | 0.309 ± 0.083 a | 0.316 ± 0.090 a | 0.196 ± 0.057 b |
5-Coumaroylquinic acid 2 | 0.090 ± 0.020 c | 0.102 ± 0.017 c | 0.171 ± 0.0493 bc | 0.351 ± 0.0809 ab | 0.492 ± 0.053 a |
p-coumaric acid and its derivatives | |||||
p-coumaric acid | 0.006 ± 0.001 a | 0.009 ± 0.003 a | 0.045 ± 0.018 a | 0.167 ± 0.081 a | 0.083 ± 0.023 a |
p-coumaric acid hexoside | 0.132 ± 0.027 b | 0.178 ± 0.047 b | 0.066 ± 0.031 c | 0.369 ± 0.020 a | 0.189 ± 0.065 b |
Feruloylquinic acids | |||||
3-Feruloylquinic acid | 0.003 ± 0.0001 b | 0.008 ± 0.001 ab | 0.016 ± 0.001 b | 0.030 ± 0.005 a | 0.009 ± 0.001 ab |
5-Feruloylquinic acid | 0.009 ± 0.002 b | 0.008 ± 0.001 b | 0.009 ± 0.002 b | 0.056 ± 0.021 a | 0.047 ± 0.018 a |
Protocatechuic acid | 0.143 ± 0.126 a | 0.015 ± 0.002 b | 0.008 ± 0.001 c | 0.009 ± 0.001 c | 0.014 ± 0.001 b |
Flavonoids | Yellowish White | Light Pink | Purple Brown | Reddish Black | Black |
---|---|---|---|---|---|
Flavonols | |||||
Quercetin derivatives | |||||
Quercetin-3-galactoside | 0.047 ± 0.004 ab | 0.038 ± 0.007 b | 0.045 ± 0.010 ab | 0.067 ± 0.010 ab | 0.084 ± 0.010 a |
Quercetin-3-glucoside | 0.388 ± 0.044 a | 0.447 ± 0.094 a | 0.312 ± 0.083 a | 0.443 ± 0.037 a | 0.372 ± 0.024 a |
Quercetin-3-rutinoside | 1.263 ± 0.144 b | 1.383 ± 0.276 b | 1.321 ± 0.205 b | 2.143 ± 0.201 ab | 2.584 ± 0.229 a |
Quercetin-3-xyloside | 0.001 ± 0.0002 b | 0.004 ± 0.001 a | 0.002 ± 0.001 b | 0.002 ± 0.0003 b | 0.003 ± 0.0004 ab |
Quercetin-rutinoside hexoside | 0.091 ± 0.010 b | 0.123 ± 0.019 ab | 0.125 ± 0.020 ab | 0.203 ± 0.031 a | 0.194 ± 0.025 a |
Quercetin | 0.025 ± 0.007 b | 0.029 ± 0.005 ab | 0.053 ± 0.009 ab | 0.042 ± 0.004 ab | 0.058 ± 0.008 a |
Quercetin dihexoside | 0.078 ± 0.011 b | 0.078 ± 0.016 b | 0.067 ± 0.010 b | 0.131 ± 0.030 a | 0.085 ± 0.010 b |
Quercetin malonylglucoside | 1.126 ± 0.118 ab | 1.294 ± 0.187 a | 0.807 ± 0.275 b | 0.886 ± 0.103 ab | 0.654 ± 0.098 b |
Quercetin rhamnosyl-hexoside | 0.094 ± 0.008 a | 0.103 ± 0.009 a | 0.097 ± 0.009 a | 0.133 ± 0.014 a | 0.127 ± 0.014 a |
Kaempferol derivatives | |||||
Kaempferol hexoside | 0.078 ± 0.006 a | 0.080 ± 0.022 a | 0.019 ± 0.007 c | 0.045 ± 0.007 bc | 0.063 ± 0.007 ab |
Kaempferol-3-rutinoside | 0.054 ± 0.007 b | 0.073 ± 0.015 ab | 0.058 ± 0.013 b | 0.079 ± 0.006 a | 0.082 ± 0.009 a |
Laricitrin hexoside | 0.016 ± 0.001 bc | 0.066 ± 0.016 a | 0.009 ± 0.004 c | 0.020 ± 0.007 bc | 0.046 ± 0.008 ab |
Flavanols | |||||
Catechin | 0.279 ± 0.054 c | 0.215 ± 0.031 b | 0.382 ± 0.261 b | 0.987 ± 0.405 ab | 1.099 ± 0.348 a |
Epicatechin | 0.005 ± 0.001 b | 0.003 ± 0.001 b | 0.003 ± 0.001 b | 0.007 ± 0.001 b | 0.014 ± 0.002 a |
Procyanidin dimer 1 | 1.708 ± 0.386 b | 0.769 ± 0.230 c | 1.121 ± 0.238 b | 51.886 ± 16.921 a | 114.450 ± 21.416 a |
Procyanidin dimer 2 | 0.466 ± 0.101 b | 0.336 ± 0.065 b | 0.231 ± 0.077 b | 0.488 ± 0.040 b | 1.657 ± 0.411 a |
Flavanones | |||||
Naringenin derivatives | |||||
Naringenin hexoside 1 | 0.012 ± 0.002 c | 0.030 ± 0.005 bc | 0.028 ± 0.009 bc | 0.051 ± 0.007 ab | 0.065 ± 0.009 a |
Naringenin hexoside 2 | 0.031 ± 0.003 a | 0.014 ± 0.003 b | 0.003 ± 0.001 c | 0.008 ± 0.001 bc | 0.009 ± 0.001 bc |
Naringenin hexoside 3 | 0.007 ± 0.001 a | 0.005 ± 0.001 a | 0.001 ± 0.0003 b | 0.001 ± 0.0001 b | 0.001 ± 0.001 b |
Flavons | |||||
Isoharmnetin hexoside | 0.002 ± 0.0002 a | 0.004 ± 0.001 bc | 0.003 ± 0.001 bc | 0.010 ± 0.001 a | 0.007 ± 0.001 ab |
Anthocyanins | |||||
Cyanidin-3-glucoside | 0 ± 0 0 | 2.339 ± 0.817 d | 7.921 ± 1.825 c | 109.390 ± 25.288 b | 165.772 ± 20.666 a |
Cyanidin-3-rutinoside | 0 ± 0 0 | 0.242 ± 0.088 b | 1.321 ± 0.252 b | 17.536 ± 5.703 b | 69.901 ± 10.423 a |
Pelargonidin-3-glucoside | 0 ± 0 0 | 0.276 ± 0.083 c | 0.885 ± 0.201 b | 13.083 ± 3.389 a | 15.276 ± 1.213 a |
Total phenolics | 231.059 ± 4.625 c | 243.166 ± 11.449 c | 264.581 ± 11.441 c | 364.896 ± 20.398 b | 435.249 ± 8.535 a |
Biochemical Compounds | Cyanidin-3-Glucoside | Cyanidin-3-Rutinoside | Pelargonidin-3-Glucoside |
---|---|---|---|
Xylose | −0.304 | −0.253 | −0.337 * |
Citric acid | 0.286 | 0.172 | 0.400 * |
Fumaric acid | −0.570 ** | −0.476 ** | −0.611 ** |
3-Caffeoylquinic acid 1 | 0.849 ** | 0.780 ** | 0.760 ** |
5-Caffeoylquinic acid 2 | 0.323 * | 0.218 | 0.359 * |
Caffeic acid | 0.329 ** | 0.374 ** | 0.230 |
Caffeic acid hexoside1 | 0.573 ** | 0.589 ** | 0.507 ** |
Caffeic acid hexoside 2 | 0.230 | 0.014 | 0.548 ** |
4-p-Coumaroylquinic acid | 0.452 * | 0.502 ** | 0.398 |
p-Coumaric acid | 0.456 ** | 0.448 ** | 0.419 * |
p-Coumaric acid hexoside | 0.220 | 0.005 | 0.535 ** |
5-Feruloylquinic acid | 0.501 ** | 0.352 * | 0.445 ** |
Quercetin-3-galactoside | 0.314 * | 0.270 * | 0.271 * |
Quercetin-3-rutinoside | 0.800 ** | 0.814 ** | 0.664 ** |
Quercetin-rutinoside hexoside | 0.401 ** | 0.312 * | 0.459 ** |
Quercetin | 0.465 ** | 0.506 ** | 0.291 |
Quercetin dihexoside | 0.216 * | 0.018 | 0.420 ** |
Kaempferol-3-rutinoside | 0.315 * | 0.336 * | 0.373 * |
Catechin | 0.229 | 0.151 | 0.320 * |
Epicatechin | 0.432 ** | 0.456 ** | 0.403 * |
Procyanidin dimer 1 | 0.875 ** | 0.949 ** | 0.666 ** |
Naringenin hexoside 1 | 0.539 ** | 0.600 ** | 0.393 * |
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Urbanek Krajnc, A.; Senekovič, J.; Cappellozza, S.; Mikulic-Petkovsek, M. The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type. Foods 2023, 12, 3985. https://doi.org/10.3390/foods12213985
Urbanek Krajnc A, Senekovič J, Cappellozza S, Mikulic-Petkovsek M. The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type. Foods. 2023; 12(21):3985. https://doi.org/10.3390/foods12213985
Chicago/Turabian StyleUrbanek Krajnc, Andreja, Jan Senekovič, Silvia Cappellozza, and Maja Mikulic-Petkovsek. 2023. "The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type" Foods 12, no. 21: 3985. https://doi.org/10.3390/foods12213985