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Quantification of alpha -farnesene and its conjugated trienol oxidation products from apple peel by C18-HPLC with UV detection.

Whitaker, B. D.; Solomos, T.; Harrison, D. J.;

Journal of Agricultural and Food Chemistry Year: 1997 Vol: 45 Issue: 3 Pages: 760-765 Ref: 16 ref.

1997

บทคัดย่อ

Quantification of alpha -farnesene and its conjugated trienol oxidation products from apple peel by C18-HPLC with UV detection.

Conjugated triene oxidation products of the sesquiterpene alpha -farnesene, which accumulates in apple peel during cold storage, are thought to induce development of the storage disorder, superficial scald. A C18-HPLC method was devised which allows simultaneous quantification of alpha -farnesene and its major oxidation product, a conjugated trienol, in hexane extracts of apple peel using UV detection at 232 and 269 nm. Identification of the compounds was confirmed by UV spectrometry, HPLC with diode array detection, and GC-MS. Apples of high (Granny Smith, GS), moderate (Red Delicious, RD), and low (Gala) susceptibility to scald were stored for up to 6 months at 0 deg C, under 1.5, 3 or 100% oxygen, or in air. Peel samples were analysed for alpha -farnesene and conjugated trienol content, which correlated well with scald susceptibility and occurrence. Levels of both sesquiterpenoids were more than or equal to 20-fold higher in GS than in Gala. Storage under low (1.5 or 3%) oxygen decreased farn

esene and trienol levels in each cultivar. Two lots of RD fruit harvested 1 week apart in September/October 1995 from an orchard in Pennsylvania, USA, differed markedly in farnesene and trienol production; fruit from the earlier harvest had higher levels of both and developed scald, whereas fruit from the later harvest did not develop scald. These results support the proposal that scald susceptibility of apple cultivars is a function of farnesene production and its oxidation to conjugated trienols.