Identificación de Peronospora sparsa y evaluación del contenido de fenoles en frutos de mora de castilla afectados por este microorganismo

Hurtado, Nathalia Cardona; Álvarez, Gloria Edith Guerrero; Gutiérrez, Ana María López

doi:10.1590/0034-737x201966010002

Cited by 2 publications

(1 citation statement)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Next, the samples were dried with CO 2 in a critical point desiccator (Sandri-780A, USA) for 40 min and placed in a copper sample holder and coated with gold in an ionizer (Ion Sputter JFC-1100, JEOL, Japan) for 1 min. Finally, the preparations were observed and photographed in a scanning electron microscope, FEI model Quanta 250 (Thermo Fisher Scientific, Japan) as described by Cardona-Hurtado et al [14], and the structures observed were compared with those reported by Fierro-Corrales et al [15].…”

Section: Methodsmentioning

confidence: 99%

Changes in phenolic compounds and antioxidant capacity of Andean raspberries in response to Peronospora sparsa

2020

Self Cite

View full text Add to dashboard Cite

In Colombia, the Andean raspberry (Rubus glaucus Benth) is of large economic significance because of its use in industry and widespread consumption as a fresh fruit. However, this crop is highly susceptible to disease by Peronospora sparsa, a fungus that causes between 50 % and 70 % production loss. Plants respond to pathogen-induced damage by increasing the production of specific secondary metabolites, such as phenolic compounds, which have broad industrial applications. This work estimated the antioxidant capacity and phenolic content of healthy and Peronospora sparsa-infected Andean raspberry fruits. Antioxidant capacity was analyzed by DPPH and FRAP methods, while phenolic compounds were analyzed by high performance liquid chromatography coupled to diode array detection (HPLC-DAD). According to the DPPH method, antioxidant capacity increased from 45.9 ± 1.61 µmol TE g−1 fresh sample in healthy fruits to 67.02 ± 0.58 µmol TE g−1 fresh sample in affected fruits. The FRAP method revealed an antioxidant response difference from 5.19 ± 0.8 mmol TE 100 g−1 fresh sample in healthy fruits vs. 10.97 ± 0.27 mmol TE 100 g−1 fresh sample in affected fruits. The phenolic compound content was observed in a range of 4.14 ± 1.16 to 72.03 ± 26.68 mg GAE L−1 for healthy fruits and from 4.48 ± 1.76 to 221.89 ± 1.18 mg GAE L−1 for affected fruits. Phenolic acids were the main phenols detected, encompassing derivatives of gallic acid, chlorogenic acid, ferulic acid, ellagic acid, and p-coumaric acid. This work confirmed that the Peronospora sparsa-infected berries contained relatively more antioxidants and phenolic acid compounds than their healthy counterparts, and that this difference was likely due to a defense mechanism to cope with pathogen-induced damage.

show abstract

Section: Methodsmentioning

confidence: 99%