Diversity of anthocyanins and other phenolic compounds among tropical root crops from Vanuatu, South Pacific
Champagne Antoine, Hilbert Ghislaine, Legendre Laurent, Lebot Vincent. 2011. .
ARTICLE, (2011 ) - PUBLISHEDVERSION - English (en-GB)
OPENACCESS -
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Audience : OTHER
HAL CCSD, Elsevier
Subject
ANTHOCYANINS, PHENOLIC ACIDS, SWEET POTATO, YAMS, AROIDS, AGROBIODIVERSITY, FOOD ANALYSIS, FOOD COMPOSITION, FLAVANOLS, IGNAME, PATATE DOUCE, RELATION PLANTE RACINE, ANALYSE DES PRODUITS ALIMENTAIRES, [SDV.IDA]Life Sciences [q-bio]/Food engineering
Domains
Agriculture, Sciences du vivant, Agronomie
Description
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699 International audience To study the composition and amounts of phenolic compounds in ten tropical root crop species consumed daily worldwide and particularly in South Pacific, acidified aqueous extracts were analyzed. Among 134 samples, 78 components were found. Among total peaks detected from these fractions, 3 anthocyanins (peonidin-caffeoyl-feruloylsophoroside-5-glucoside, petunidin-3-glucoside and pelargonidin-3-glucoside), 5 flavonols (hyperoside, isorhamnetin-3-glucoside, kaempferol-3-glucoside, quercetin-3-glucopyranoside and quercetin-3′-glucoside,6′-acetate), 3 flavanols (catechin, epicatechin and epicatechin-3-gallate), and 3 phenolic acids (caffeic acid, chlorogenic acid and 3,5-dicaffeoylquinic acid) were tentatively identified by HPLC-DAD. Although many compounds remain to be identified, results suggest that these tropical root crops are good sources of anthocyanins and phenolic compounds. The greater yam (Dioscorea alata) had the highest anthocyanin content (up to 93.3 mg CGE/100 g DW), while taro (Colocasia esculenta) had the widest range of flavonols (up to 326.7 mg QGE/100 g DW). Cultivars of these staples should be exploited in breeding programs for the development of varieties with enhanced health and nutritional benefits.
Creators
Champagne, Antoine, Hilbert, Ghislaine, Legendre, Laurent, Lebot, Vincent
Contributors
Université de Lyon (COMUE), Laboratoire de Biotechnologies Végétales appliquées aux Plantes Aromatiques et Médicinales (LBVPAM) ; Université Jean Monnet - Saint-Étienne (UJM), Ecophysiologie et Génomique Fonctionnelle de la Vigne (UMR EGFV) ; Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1 (UB)-Université Victor Segalen - Bordeaux 2-Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro), Laboratoire d'Ecologie Microbienne - UMR 5557 (LEM) ; Institut National de la Recherche Agronomique (INRA)-Université Claude Bernard Lyon 1 (UCBL) ; Université de Lyon-Université de Lyon-Ecole Nationale Vétérinaire de Lyon (ENVL)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Centre National de la Recherche Scientifique (CNRS), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Fonds Francais pour l'Environnement Mondial (FFEM)
Sources
ISSN: 0889-1575, EISSN: 1096-0481, Journal of Food Composition and Analysis, https://hal.inrae.fr/hal-02645163, Journal of Food Composition and Analysis, 2011, 24 (3), pp.315-325. ⟨10.1016/j.jfca.2010.12.004⟩
Relation
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2010.12.004
