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2019, № 80

UDC: 634.141: 581.192
GSNTI: 68.35.59

Biologically active substances and flower pigments of some cultivars and breeding forms of chaenomeles (Сhaenomeles lindl.)

The data on the content and component composition of phenolic compounds in the petals of chaemenomes with different taxonomy from the Nikitа Botanical Gardens collection are presented. The objects of research were cultivars and breeding forms of Chaenomeles x superba, C. speciosa, C. japonica with cream-white, salmon, pink, dark red and orange-light red petals. It was found that the total content of phenolic components in the petals of chaemenomes accessions varies from 566.3 to 2430.3 mg/100 g of dry matter. The amount of hydroxycinnamic acids ranges from 64.8 to 1173.3 mg/100 g. The content of flavonoids is in the range 114.9-509.1 mg/100 g. The content of anthocyanidins varies from 34 to 1753.7 mg / 100 g. 9 compounds have been identified: (+)-D-catechin, chlorogenic and caffeic acids, (-)-epicatechin, rutin, cyanidin-3-O-hexoside-galactoside, cyanidin-3-O-galactoside, pelargonidin-3-O-hexoside-galactoside, pelargonidin-3-O-galactoside. It is noted that the petals of chaenomeles are a valuable source of phenolic compounds. The breeding form PX 7/9 is distinguished by the high content of phenolic components in the petals, including anthocyanidins, Candea is superior to others in the content of chlorogenic acid, PX 3/10 and Katyusha in the content of flavonoid. Cultivars and forms with the darkest-colored petals will be most suitable in breeding for a high content of phenolic substances and anthocyanidins.
Keywords: Chaenomeles, phenolic compounds, hydroxycinnamic acid, flavonoids, anthocyanidins, breeding
DOI: 10.21515/1999-1703-80-145-149

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Authors:

1. Komar-Tyomnaya Larisa Dmitrievna, Phd in Biology, Senior Researcher, Leading Researcher of the Laboratory of Dendrology, Park Science and Landscape Architecture, Nikita Botanical Gardens - National Scientific Center, Russian Academy of Sciences.
2. Zaitsev Georgy Pavlovich, Junior Researcher of Functional Products of Grape Processing Laboratory, All-Russian National Research Institute of Viticulture and Winemaking "Magarach", Russian Academy of Sciences.