2025/10/29 by YAPO, Edwige Sopie Salomé, KOUAKOU, Hilaire Tanoh, KOUAKOU, Laurent kouakou +3
#Ananas comosus #HPLC #auxiliary bud #fruit #phenolic compounds #pineapple
paper · doi:10.71655/uvcibv.6tp66-rx710
Phenolic profiles of three fruits collected from pineapple plants obtained by micropropagation (FM), somatic embryogenesis (FE) and suckers of old field (FR) were studied to evaluate the influence of plant cell culture on pineapple fruit quality. The isolation and identification of a range of polyphenol compounds by HPLC methods shows that: eleven phenolic compounds in FR, thirteen compounds in FM and twenty compounds in FE. These three pineapple fruits presented the same chemical profile composed of eight phenolic compounds, i.e gallic acid, gentisic acid, syringic acid, vanillin, ferulic acid, sinapic acid, isoferulic acid and o-coumaric acid. Protocatechuic acid, tyrosine, syringaldéhyde, génistine and taxifolin are only present in FM. It is the same for 3 hydroxybenzoic acid, 4-hydroxybenzoic acid, chlorogenic acid, epicatechin, quercitrin, trans methoxycinnamic acid, kaempferol and myricetin which are only reported in FE. The compounds chavicol, tyramin and p-coumaroylquinic acid were identified in FR and FE when arbutin is present in FM and FE. Fruits obtained with pineapple suckers from somatic embryogenesis are better in terms of phenolic quality than those obtained respectively with pineapple suckers from micropropagation and suckers of old field. However, when comparing pineapple fruit, we can observe denoted a stronger influence of the origin of auxiliary bud. This study showed clearly that original change of auxiliary buds causes a drastic increase in the number of phenolic compounds in pineapple fruit. Origins of pineapple auxiliary bud influence strongly the phenolic profile in pineapple fruit.