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Open AccessArticle

Chemical Fingerprint of ‘Oblačinska’ Sour Cherry (Prunus cerasus L.) Pollen

1
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
2
Faculty of Chemistry, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
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University of Belgrade, Innovation Center, Faculty of Chemistry, Studentski trg 16, 11000 Belgrade, Serbia
4
Norwegian Institute of Bioeconomy Research—NIBIO Ullensvang, 5781 Lofthus, Norway
*
Author to whom correspondence should be addressed.
Biomolecules 2019, 9(9), 391; https://doi.org/10.3390/biom9090391
Received: 29 June 2019 / Revised: 2 August 2019 / Accepted: 19 August 2019 / Published: 21 August 2019
(This article belongs to the Special Issue Pollen as Food and Feed)
The aim of this research was to analyze sugars and phenolics of pollen obtained from 15 different ‘Oblačinska’ sour cherry clones and to assess the chemical fingerprint of this cultivar. Carbohydrate analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD), while polyphenols were analyzed by ultra-high-performance liquid chromatography–diode array detector–tandem mass spectrometry (UHPLC-DAD MS/MS) system. Glucose was the most abundant sugar, followed by fructose and sucrose. Some samples had high level of stress sugars, especially trehalose. Rutin was predominantly polyphenol in a quantity up to 181.12 mg/kg (clone III/9), with chlorogenic acid (up to 59.93 mg/kg in clone III/9) and p-coumaric acid (up to 53.99 mg/kg in clone VIII/1) coming after. According to the principal component analysis (PCA), fructose, maltose, maltotriose, sorbitol, and trehalose were the most important sugars in separating pollen samples. PCA showed splitting off clones VIII/1, IV/8, III/9, and V/P according to the quantity of phenolics and dissimilar profiles. Large differences in chemical composition of studied ‘Oblačinska sour cherry’ clone pollen were shown, proving that it is not a cultivar, but population. Finally, due to the highest level of phenolics, clones IV/8, XV/3, and VIII/1 could be singled out as a promising one for producing functional food and/or in medicinal treatments. View Full-Text
Keywords: clone; carbohydrates; ‘Oblačinska’ sour cherry; phenolics; pollen clone; carbohydrates; ‘Oblačinska’ sour cherry; phenolics; pollen
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Fotirić Akšić, M.; Gašić, U.; Dragana, D.Z.; Sredojević, M.; Tosti, T.; Natić, M.; Meland, M. Chemical Fingerprint of ‘Oblačinska’ Sour Cherry (Prunus cerasus L.) Pollen. Biomolecules 2019, 9, 391.

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