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dc.contributor.authorGonzález Domínguez, Raúl 
dc.contributor.authorSayago Gómez, Ana 
dc.contributor.authorAkhatou, Ikram
dc.contributor.authorFernández Recamales, María Ángeles
dc.identifier.citationGonzález Domínguez, R., Sayago, A., Akhatou, I., Fernández Recamales, Á. (2020). Multi-Chemical Profiling of Strawberry as a Traceability Tool to Investigate the Effect of Cultivar and Cultivation Conditions. Foods, 9(1), 96. DOI:
dc.description.abstractThe chemical composition of foods is tightly regulated by multiple genotypic and agronomic factors, which can thus serve as potential descriptors for traceability and authentication purposes. In the present work, we performed a multi-chemical characterization of strawberry fruits from five varieties (Aromas, Camarosa, Diamante, Medina, and Ventana) grown in two cultivation systems (open/closed soilless systems) during two consecutive campaigns with di erent climatic conditions (rainfall and temperature). For this purpose, we analyzed multiple components closely related to the sensory and health characteristics of strawberry, including sugars, organic acids, phenolic compounds, and essential and non-essential mineral elements, and various complementary statistical approaches were applied for selecting chemical descriptors of cultivar and agronomic conditions. Anthocyanins, phenolic acids, sucrose, and malic acid were found to be the most discriminant variables among cultivars, while climatic conditions and the cultivation system were behind changes in polyphenol contents. These results thus demonstrate the utility of combining multi-chemical profiling approaches with advanced chemometric tools in food traceability research.es_ES
dc.relation.isversionofPublisher’s versión
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.subject.otherOrganic acidses_ES
dc.subject.otherPhenolic compoundses_ES
dc.subject.otherMineral elementses_ES
dc.subject.otherCultivation systemes_ES
dc.titleMulti-Chemical Profiling of Strawberry as a Traceability Tool to Investigate the E ect of Cultivar and Cultivation Conditionses_ES

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