Šamec, Dunja; Bogović, Mara; Vincek, Dragutin; Martinčić, Jelena; Salopek Sondi, Branka (2014) Assessing the authenticity of the white cabbage (Brassica oleracea var. capitata f. alba) cv. ‘Varaždinski’ by molecular and phytochemical markers. Food Research International, 60 . pp. 266-272. ISSN 0963-9969
Abstract
The authenticity of genotypes of white cabbage (Brassica oleracea var. capitata f. alba) cultivar ‘Varaždinski’, which originate from three eco-geographical regions, has been evaluated using molecular (RAPD) and chemometric approach. RAPD analyses confirmed intra-cultivar variability depending on the seed origin. At least three clusters were distinguished and organized in two groups and one subgroup (groups I and HR with subgroup SLO), which is mainly in agreement with eco-geographical location of the seed producers. Chemometric analysis showed statistically significant variations in pigment and polyphenolic contents as well as in antioxidant capacities of the selected genotypes. The principle component analysis (PCA) visualized relationship among genotypes, phytochemical contents and antioxidant capacity. Accordingly, genotypes were clustered in agreement with geographical regions of seed producers. Analysis of seed storage proteins did not show significant differences among genotypes of interest. Accordingly, the authenticity of selected genotypes of white cabbage cv. ‘Varaždinski’ was discussed based on the molecular and phytochemical diversity.
| Item Type: | Article | ||||||||
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| Uncontrolled Keywords: | authenticity; Brassica oleracea var. capitata f. alba cv. ‘Varaždinski’; intra-cultivar variability; phytochemical analysis; principal component analysis; RAPD | ||||||||
| Subjects: | NATURAL SCIENCES > Biology > Genetics, Evolution and Phylogenetics BIOTECHNICAL SCIENCES > Agronomy > Crop Production |
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| Divisions: | Division of Molecular Biology | ||||||||
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| Depositing User: | Dunja Šamec | ||||||||
| Date Deposited: | 29 Apr 2015 12:23 | ||||||||
| URI: | http://fulir.irb.hr/id/eprint/1806 | ||||||||
| DOI: | 10.1016/j.foodres.2013.07.015 |
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