NDLI: Partial Least Squares Analysis of the Relationship Between Chemical Composition and Phenolic Compounds in Blueberry Cultivars

Content Provider	Springer Nature Link
Author	Sun, Rui Sun, Lei Wang, Kai fang
Copyright Year	2016
Abstract	Blueberries (Vaccinium spp.), one of the most widely consumed fruits worldwide, are rich in nutrients and exhibit antioxidant activity. In this study, the partial least squares and principal component analyses were used and the chemical composition and mineral and phenolic compound contents of blueberry cultivars suited to northern China were determined. Blueberries growing in northern China contain a rich variety of biologically active compounds at high concentrations and have high nutritive mineral values. In general, the chemical composition data of the blueberry cultivars examined were similar to those obtained by the US Department of Agriculture (USDA). However, the mineral content data showed iron and potassium concentrations that were slightly higher than those found by the USDA. In addition, the iron concentrations were lower than those found in the literature for Brazilian cultivars. The zinc, magnesium, and vitamin C in blueberries may promote the growth and accumulation of total phenols and anthocyanins, while total acid, iron, and potassium have opposite effects. Total phenols correlated positively with anthocyanins. Differences in protein, total carbohydrate, potassium, and sodium between cultivars could affect total phenol and anthocyanin contents. Adjusting the total acid concentration and reducing the sugar and mineral contents may affect anthocyanin content in blueberries. These changes may improve the nutritional value and fruit quality of blueberries.
Starting Page	1024
Ending Page	1033
Page Count	10
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	10
Issue Number	4
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2016-10-03
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Blueberry Chemical composition Minerals Phenolic compounds Anthocyanins Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Simultaneous Determination of Phenolic Acids and Scopoletin in Brandies Using Synchronous Fluorescence Spectrometry Coupled with Partial Least Squares

Rapid Assessment of Total Phenolic and Anthocyanin Contents in Grape Juice Using Infrared Spectroscopy and Multivariate Calibration

Partial Least Squares Discriminant Analysis Model Based on Variable Selection Applied to Identify the Adulterated Olive Oil

Effect of Freezing and Frozen Storage on Phenolic Compounds of Raspberry and Blackberry Cultivars

Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis

Rapid Determination of Antioxidant Compounds and Antioxidant Activity of Sudanese Karkade (Hibiscus sabdariffa L.) Using Near Infrared Spectroscopy

Determination of 13 Phenolic Compounds in Rice Wine by High-Performance Liquid Chromatography

Solid-Phase Extraction and Procedure for Determination of Phenolic Compounds in Maple Syrup

Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Apples

Partial Least Squares Analysis of the Relationship Between Chemical Composition and Phenolic Compounds in Blueberry Cultivars

Similar Documents

Simultaneous Determination of Phenolic Acids and Scopoletin in Brandies Using Synchronous Fluorescence Spectrometry Coupled with Partial Least Squares

Rapid Assessment of Total Phenolic and Anthocyanin Contents in Grape Juice Using Infrared Spectroscopy and Multivariate Calibration

Partial Least Squares Discriminant Analysis Model Based on Variable Selection Applied to Identify the Adulterated Olive Oil

Effect of Freezing and Frozen Storage on Phenolic Compounds of Raspberry and Blackberry Cultivars

Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis

Rapid Determination of Antioxidant Compounds and Antioxidant Activity of Sudanese Karkade (Hibiscus sabdariffa L.) Using Near Infrared Spectroscopy

Determination of 13 Phenolic Compounds in Rice Wine by High-Performance Liquid Chromatography

Solid-Phase Extraction and Procedure for Determination of Phenolic Compounds in Maple Syrup

Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds from Apples

Partial Least Squares Analysis of the Relationship Between Chemical Composition and Phenolic Compounds in Blueberry Cultivars