dc.contributor.author | Loaiza-Campiño, Iván | |
dc.contributor.other | Villegas-Hincapié, Andrés | |
dc.contributor.other | Arana, Victoria | |
dc.contributor.other | Posada, Húver | |
dc.date.accessioned | 2022-11-15T19:18:55Z | |
dc.date.available | 2022-11-15T19:18:55Z | |
dc.date.issued | 2020-04-13 | |
dc.date.submitted | 2019-08-19 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12834/793 | |
dc.description.abstract | ABSTRACT
Chlorogenic acids (CGA) and their isomers have been associated
with sensory attributes of the coffee beverage such as acidity,
astringency, and bitterness. They have been linked to coffee
rust resistance and acknowledged as bioactive compounds due
to their antioxidant power with benefits for human health.
The total chlorogenic acids (TCGA) and nine isomers of three
groups, caffeoylquinic acid or CQA (5-CQA, 4-CQA, 3-CQA),
dicaffeoylquinic acid or diCQA (3,4-diCQA; 3,5-diCQA,
4,5-diCQA) and feruloylquinic acid or FQA (5-FQA, 4-FQA,
3-FQA) were determined in an F2 population of Coffea arabica
from the crossbreed (Bourbon x Maragogype) x Timor Hybrid.
TCGA contents were quantified by UV-VIS spectrophotometry
and High-Resolution Liquid Chromatography - HPLC. The
group of caffeoylquinic acids (CQA) represented 82% of the
TCGA. From the diCQA, 4,5-diCQA showed lower contents,
whereas the highest isomer was 3,5-diCQA. Results per quartile
for TCGA-UV and for every isomer showed statistical
differences among group averages per isomer. The population
behaved as a parental Maragogype according to contents
of 5-CQA, 3,5-diCQA, and TCGA-UV. TCGA contents were
higher in the parental GQ956 derived from the Timor hybrid
832-1, with resistance to coffee rust. From the three groups,
the first characteristic of parental Bourbon showed a higher
concentration of diCQA and FQA; the second one showed
a lower concentration of TCGA and CQA isomers and the
third group higher TCGA and 5-CQA concentrations. This
research allowed establishing the basis for plant selection in
the F2 generation of C. arabica due to the TCGA content and
isomers derived from CQA, diCQA, and FQA. | spa |
dc.description.abstract | RESUMEN
Los ácidos clorogénicos (ACG) y sus isómeros han sido asociados
a los atributos en la bebida del café especialmente la acidez,
astringencia y el amargo. Estos compuestos han sido reportados
como relacionados a la resistencia a la roya del café y reconocidos
como compuestos bioactivos en la salud humana por su
capacidad antioxidante. Se determinó la distribución de ácidos
clorogénicos totales (ACGT) y nueve isómeros pertenecientes a
tres grupos, los ácidos cafeoilquínicos o CQA (5-CQA, 4-CQA
y 3-CQA), los ácidos dicafeoilquínicos o diCQA (3,4-diCQA;
3,5-diCQA y 4,5-diCQA) y los ácidos feruloilquínicos o FQA
(5-FQA, 4-FQA y 3-FQA) en una población F2 de Coffea arabica
proveniente del cruce de (Bourbon x Marapagogype) x
Híbrido de Timor. Se cuantificó el contenido de ACGT mediante
espectrofotometría UV-VIS y cromatografía líquida de
alta resolución - HPLC. El grupo de los ácidos cafeoilquínicos
(CQA) representó el 82% de los ACGT. De los diCQA, el
4,5-diCQA mostró los menores contenidos, mientras que el
isómero mayoritario fue el 3,5-diCQA. Los resultados por
cuartil para ACGT-UV y cada isómero indicaron diferencias
estadísticas entre los promedios de los grupos por cada isómero.
La población se comportó como el padre Maragogype según
los contenidos de 5-CQA, 3,5-diCQA, y los ACGT-UV. Los
contenidos de ACGT fueron mayores en el parental GQ956
derivado del híbrido de Timor 832-1, cuya característica
principal es la resistencia a roya. Se formaron tres grupos de
plantas de acuerdo a los isómeros analizados. El grupo uno
fue característico del parental Bourbon al presentar mayor
concentración de diCQA y FQA; el grupo dos presentó menor
concentración de ACGT y de isómeros del CQA; y el grupo
tres estuvo caracterizado por presentar mayor concentración
de ACGT y 5-CQA. Este trabajo permitió establecer las bases
para la selección de plantas en una generación F2 de C. arabica
por el contenido total de ácidos clorogénicos y los isómeros
derivados de CQA, diCQA y FQA. | spa |
dc.format.mimetype | application/pdf | spa |
dc.language.iso | eng | spa |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | * |
dc.source | Agronomía Colombiana | spa |
dc.title | Characterization of chlorogenic acids (CGA) and nine isomers in an F2 population derived from Coffea arabica L. | spa |
dc.title.alternative | Caracterización de ácidos clorogénicos (ACG) y nueve isómeros en una población F2 derivada de Coffea arabica L. | spa |
dcterms.bibliographicCitation | Barbosa, M.S.G., M.B.D.S. Scholz, C.S.G. Kitzberger, and M.T. Benassi. 2019. Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews. Food Chem. 292, 275-280. Doi: 10.1016/j.foodchem.2019.04.072 | spa |
dcterms.bibliographicCitation | Bertrand, B., D. Villarreal, A. Laffargue, H. Posada, P. Lashermes, and S. Dussert. 2008. Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins. J. Agric. Food Chem. 56(6), 2273-2280. Doi: 10.1021/jf073314f | spa |
dcterms.bibliographicCitation | Bicchi, C.P., A.E. Binello, G.M. Pellegrino, and A.C. Vanni. 1995. Characterization of green and roasted coffees through the chlorogenic acid fraction by HPLC-UV and principal component analysis. J. Agric. Food Chem. 43,1549-1555. Doi: 10.1021/jf00054a025 | spa |
dcterms.bibliographicCitation | Brighenti, V., F. Pellati, M. Steinbach, D. Maran, and S. Benvenuti. 2017. Development of a new extraction technique and HPLC method for the analysis of non-psychoactive cannabinoids in fiber-type Cannabis sativa L. (hemp). J. Pharm. Biomed. Anal. 143, 228-236. Doi: 10.1016/j.jpba.2017.05.049 | spa |
dcterms.bibliographicCitation | Cheng, B., A. Furtado, H.E. Smyth, and R.J. Henry. 2016. Influence of genotype and environment on coffee quality. Trends Food. Sci. Tech. 57, 20-30. Doi: 10.1016/j.tifs.2016.09.003 | spa |
dcterms.bibliographicCitation | Cheng, B., A. Furtado, and R.J. Henry. 2018. The coffee bean transcriptome explains the accumulation of the major bean components through ripening. Sci. Rep. 8(1). Doi: 10.1038/ s41598-018-29842-4 | spa |
dcterms.bibliographicCitation | De Maria, C.A.B. and R.F. Alves Moreira. 2004. Analytical methods for chlorogenic acid. Quím. Nova 27(4), 586-592. Doi: 10.1590/ S0100-40422004000400013 | spa |
dcterms.bibliographicCitation | Etienne, H., D. Breton, J.C. Breitler, B. Bertrand, E. Déchamp, R. Awada, and J.P. Ducos. 2018. Coffee somatic embryogenesis: how did research, experience gained and innovations promote the commercial propagation of elite clones from the two cultivated species? Front. Plant Sci. 9, 1630. Doi: 10.3389/ fpls.2018.01630 | spa |
dcterms.bibliographicCitation | Farah, A. and C.M. Donangelo. 2006. Phenolic compounds in coffee. Braz. J. Plant Physiol. 18(1), 23-36. Doi: 10.1590/ S1677-04202006000100003 | spa |
dcterms.bibliographicCitation | Guerra-Guimarães, L., R. Tenente, C. Pinheiro, I. Chaves, Mdo C. Silva, F.M. Cardoso, S. Planchon, D.R. Barros, J. Renaut, and C.P. Ricardo. 2015. Proteomic analysis of apoplastic fluid of Coffea arabica leaves highlights novel biomarkers for resistance against Hemileia vastatrix. Front. Plant Sci. 6, 478. Doi: 10.3389/fpls.2015.00478 | spa |
dcterms.bibliographicCitation | Guerrero, G., M. Suárez, and G. Moreno. 2001. Chlorogenic acids as a potential criterion in coffee genotype selections. J. Agric. Food Chem. 49(5), 2454-2458. Doi: 10.1021/jf001286u | spa |
dcterms.bibliographicCitation | Herrera, J.C. and C. Lambot. 2018. Disseminating improved coffee varieties for sustainable production. pp. 173-194. In: Lashermes, P. (ed.). Achieving sustainable cultivation of coffee: breeding and quality traits. Burleigh Dodds Science Publishing, Cambridge, UK. Doi: 10.19103/AS.2017.0022.10 | spa |
dcterms.bibliographicCitation | Ky, C.L., J. Louarn, S. Dussert, B. Guyot, S. Hamon, and M. Noirot. 2001. Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions. Food Chem. 75(2), 223-230. Doi: 10.1016/ S0308-8146(01)00204-7 | spa |
dcterms.bibliographicCitation | Mazzafera, P. and G.A. Melo. 2004. Control of chlorogenic acid formation in leaves and endosperm of coffee fruit of Coffea arabica. In: Proceedings of the 20th International Scientific Colloquium on Coffee. 2004, October 15, Bangalore, India. URL: https://www.asic-cafe.org/conference/20th-international- scientific-colloquium-coffee/control-chlorogenic-acidformation (accessed 13 June 2016). | spa |
dcterms.bibliographicCitation | Perrone, D., A. Farah, C.M. Donangelo, T. De Paulis, and P.R. Martin. 2008. Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars. Food Chem. 106(2), 859-867. Doi: 10.1016/j. foodchem.2007.06.053 | spa |
dcterms.bibliographicCitation | Scholz, M.B.S., C.S.G. Kitzberger, N.F. Pagiatto, L.F.P. Pereira, F. Davrieux, D. Pot, and T. Leroy. 2016. Chemical composition in wild Ethiopian Arabica coffee accessions. Euphytica 209(2), 429-438. Doi: 10.1007/s10681-016-1653-y | spa |
dcterms.bibliographicCitation | Van Der Vossen, H.A.M. 2009. The cup quality of disease-resistant cultivars of arabica coffee (Coffea arabica L). Exp. Agric. 45(03), 323-332. Doi: 10.1017/S0014479709007595 | spa |
dcterms.bibliographicCitation | Van Der Vossen, H., B. Bertrand, and A. Charrier. 2015. Next generation variety development for sustainable production of arabica coffee (Coffea arabica L.): a review. Euphytica 204(2), 243-256. Doi: 10.1007/s10681-015-1398-z | spa |
datacite.rights | http://purl.org/coar/access_right/c_abf2 | spa |
oaire.resourcetype | http://purl.org/coar/resource_type/c_6501 | spa |
oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | spa |
dc.audience | Público general | spa |
dc.identifier.doi | 10.15446/agron.colomb.v38n1.74338 | |
dc.identifier.instname | Universidad del Atlántico | spa |
dc.identifier.reponame | Repositorio Universidad del Atlántico | spa |
dc.rights.cc | Attribution-NonCommercial 4.0 International | * |
dc.subject.keywords | Key words: distribution, caffeoylquinic acids, introgression, coffee quality, Timor hybrid, plant breeding. | spa |
dc.subject.keywords | Palabras clave: distribución, ácidos cafeolquínicos, introgresión, calidad de café, híbrido de Timor, fitomejoramiento. | spa |
dc.type.driver | info:eu-repo/semantics/article | spa |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | spa |
dc.type.spa | Artículo | spa |
dc.publisher.place | Barranquilla | spa |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | spa |
dc.publisher.sede | Sede Norte | spa |