Evaluation of parsley (Petroselinum crispum) germplasm diversity from the Greek Gene Bank using morphological, molecular and metabolic markers

Boutsika, Anastasia; Sarrou, Eirini; Cook, Catherine M.; Avramidou, Evangelia V.; Angeli, Andrea; Martens, Stefan; Ralli, Parthenopi; Letsiou, Sophia; Selini, Anastasia; Grigoriadis, Ioannis Ν.; Tourvas, Nikolaos; Kadoglidou, Kalliopi; Kalivas, Apostolos; Maloupa, Eleni; Xanthopoulou, Aliki; Ganopoulos, Ioannis

doi:10.1016/j.indcrop.2021.113767

Cited by 15 publications

(10 citation statements)

References 48 publications

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“…Therefore, it is expected that the use of water as a solvent in the current study promotes a high extraction level of this compound. Isorhamnentin-3- O -rutinoside is derived from the quercetin molecule by methylation [ 50 ]. Quercetin has a broad range of biological activities, including antioxidant, analgesic, anti-inflammatory, cardio- and neuroprotective and antiallergic activities [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

et al. 2022

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The extraction of phenols from almond skin using water has not been applied before. The purpose of this study was to obtain aqueous extracts from almond skin to be added to pork patties to prolong their shelf life. Four different varieties of almonds were studied and aqueous extracts were obtained. The antioxidant capacity and composition of phenol compounds of the extracts were determined. Results showed that the use of water produces extracts with phenol compounds and antioxidant capacity, with the Antoñeta variety presenting the best performance in terms of antioxidant behavior. The most abundant phenolic compounds identified were isorhamentin-3-O-rutinoside, catechin and protocatechuic acid, all of them had a hydrophilic character due to the –OH groups in their molecules. The effect of almond skin extracts (ALMOND) on the shelf life of pork patties was compared with the effects of a control without extract (CONTROL NEG) and a control with sodium ascorbate (CONTROL POS). Throughout storage, values of pH, weight loss, headspace composition, color, TBARs and psychrotrophic aerobic bacteria were studied. CONTROL POS samples showed the lowest lipid oxidation values in comparison to CONTROL NEG or ALMOND extract samples.

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Section: Resultsmentioning

confidence: 99%

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

et al. 2022

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“…Samples were ground to a fine powder using a laboratory grinder mill, IKA A11 (IKA-Werke, Staufen, Germany). The extraction of polyphenolic compounds and LC-MS/MS analysis was accomplished as previously reported Boutsika et al (2021) . Three independent replicates were employed for each dill genotype.…”

Section: Methodsmentioning

confidence: 99%

“…Essential oil analysis was carried out using a gas chromatography system as previously described with the relative chromatographic conditions in Boutsika et al (2021) . Specifically, a TRACE™ Gas Chromatograph (GC) with a combination of either a flame ionization detector (FID) or a mass spectrometer (MS) (PolarisQ; Thermo Scientific, Waltham, MA, USA, formerly Thermo Finnigan, San Jose, CA, USA) was used.…”

Section: Methodsmentioning

confidence: 99%

“…Additionally, equipment control, data acquisition and chromatogram analysis were performed as previously described in Boutsika et al (2021) by using the software packages ChromQuest V4.0 and the Xcalibur™ (Thermo Scientific, Waltham, MA, USA) for GC-FID and GC-MS, respectively. Specifically, comparisons of experimental and known mass spectra were conducted ( Adams, 2007 ; Mass Spectrometry Data Center, NIST, n.d., ; McLafferty, 2008 ).…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of a dill (Anethum graveolensL.) gene bank germplasm collection using multivariate analysis of morphological traits, molecular genotyping and chemical composition to identify novel genotypes for plant breeding

Kadoglidou

Cook

Boutsika

et al. 2023

PeerJ

Self Cite

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Dill (Anethum graveolens L.) is an aromatic herb widely used in the food industry, with several commercial cultivars available with different qualitative characteristics. Commercial cultivars are usually preferred over landraces due to their higher yield and also the lack of improved landraces than can be commercialized. In Greece, however, traditional dill landraces are cultivated by local communities. Many are conserved in the Greek Gene Bank and the aim here was to investigate and compare the morphological, genetic, and chemical biodiversity of twenty-two Greek landraces and nine modern/commercial cultivars. Multivariate analysis of the morphological descriptors, molecular markers, and essential oil and polyphenol composition revealed that the Greek landraces were clearly distinguished compared with modern cultivars at the level of phenological, molecular and chemical traits. Landraces were typically taller, with larger umbels, denser foliage, and larger leaves. Plant height, density of foliage, density of feathering as well as aroma characteristics were desirable traits observed for some landraces, such as T538/06 and GRC-1348/04, which were similar or superior to those of some commercial cultivars. Polymorphic loci for inter-simple sequence repeat (ISSR) and start codon targeted (SCoT) molecular markers were 76.47% and 72.41% for landraces, and 68.24% and 43.10% for the modern cultivars, respectively. Genetic divergence was shown, but not complete isolation, indicating that some gene flow may have occurred between landraces and cultivars. The major constituent in all dill leaf essential oils was α-phellandrene (54.42–70.25%). Landraces had a higher α-phellandrene and dill ether content than cultivars. Two dill landraces were rich in chlorogenic acid, the main polyphenolic compound determined. The study highlighted for the first-time Greek landraces with desirable characteristics regarding quality, yield, and harvest time suitable for breeding programs to develop new dill cultivars with superior features.

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“…The ISSR technique is a fast, simple and inexpensive method that can be used to analyze the structure and genetic diversity of species and to determine genetic relationships between varieties (Ganopoulos et al, 2011). This technique has been successfully used in many genetic characterization studies in other vegetable species (Pinar et al, 2017;Aslan et al, 2021;Morilipınar et al, 2021) and including parsley (Abou El-Leel et al, 2017;Boutsika et al, 2021). In the literature review, it was determined that genetic structure studies in parsley cultivars and genotypes are very limited.…”

Section: Introductionmentioning

confidence: 99%

Bazı maydanoz (Petroselinum crispum Mill.) genotiplerinin moleküler karakterizasyonu

Coşkun

GÜNDÜZ

TOPRAK

et al. 2023

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi

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Parsley (Petroselinum crispum Mill.), a vegetable whose leaves are consumed, has many benefits for human health. The first step of parsley breeding is the characterization of existing genotypes. In this study, genetic diversity of 12 different parsley genotypes was determined by ISSR (Inter Simple Sequence Repeat) marker system. In the study, 41 of the 130 bands obtained from 16 ISSR primers were found to be polymorphic. The similarity coefficients ranged from 0.86–0.99 for ISSR. The average polymorphism was 31.5% and the number of bands varied between 4 and 14. While the genotypes that are genetically closest to each other were determined as the 5th and 6th genotypes, the most distant genotypes were the 3rd and 8th genotypes. Findings from the present study showed that there were genetic variations among the parsley genotypes examined. The obtained data will enable more effective utilization of the parsley genotypes, the genetic differences of which have been determined for the future breeding programs.

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Evaluation of parsley (Petroselinum crispum) germplasm diversity from the Greek Gene Bank using morphological, molecular and metabolic markers

Cited by 15 publications

References 48 publications

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

Evaluation of a dill (Anethum graveolensL.) gene bank germplasm collection using multivariate analysis of morphological traits, molecular genotyping and chemical composition to identify novel genotypes for plant breeding

Bazı maydanoz (Petroselinum crispum Mill.) genotiplerinin moleküler karakterizasyonu

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