Quantification of total and individual polyphenolic content in over 400 cucumbers (cucumis sativus) for genome-wide association studies (GWAS)

Simple item page
dc.contributor.advisorDu, Xiaofen
dc.contributor.committeeMemberWang, Danhui
dc.contributor.committeeMemberLeMieux, Monique
dc.creatorEdwards, Tara 1996-
dc.creator.orcid0009-0008-0909-6543
dc.date.accessioned2024-01-29T19:55:47Z
dc.date.created2023-12
dc.date.issuedDecember 2023
dc.date.submittedDecember 2023
dc.date.updated2024-01-29T19:55:48Z
dc.description.abstractThis thesis study aimed to investigate the impact of growing conditions and variety on the total polyphenolic content (TPC) in over 400 GWAS cucumbers grown under greenhouse and open field, and the contents of gallic acid and quercetin in the greenhouse cultivars. The TPC was analyzed spectrophotometrically at 750 nm and the individual polyphenols were analyzed using HPLC-DAD at 273 nm (gallic acid) and 368 nm (quercetin). The greenhouse cucumbers (417 fruits) had TPC of 9.54 – 31.82 (average: 18.92) mg GAE/100 g and the open field cucumbers (416 fruits) 5.48 – 25.30 (average: 13.02) mg GAE/100 g. The individual gallic acid content ranged 0.00039 – 0.18 (average: 0.024) mg/100 g and quercetin ranged 0.0035 – 0.15 (average: 0.024) mg/100 g for greenhouse cucumbers (406 fruits). These results indicated that the polyphenolic content, total and individual, is variety dependent and significantly impacted by the growing conditions.
dc.format.mimetypeapplication/pdf
dc.identifier.uri
dc.identifier.urihttps://hdl.handle.net/11274/15653
dc.subjectHealth Sciences, Nutrition
dc.subject.otherPolyphenols
dc.subject.otherPhenolic Content
dc.subject.otherHPLC
dc.subject.otherSpectrophotometer
dc.subject.otherAntioxidants
dc.titleQuantification of total and individual polyphenolic content in over 400 cucumbers (cucumis sativus) for genome-wide association studies (GWAS)
dc.typeThesis
dc.type.materialtext
local.embargo.lift12
local.embargo.terms12/01/2024
thesis.degree.collegeCollege of Health Sciences
thesis.degree.departmentNutrition and Food Sciences
thesis.degree.disciplineFood Science and Flavor Chemistry
thesis.degree.grantorTexas Woman's University
thesis.degree.nameMaster of Science
thesis.degree.programAMA 11th edition
thesis.degree.schoolTexas Woman's University

Files

Original bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
EDWARDS-PRIMARY-2023.pdf
Size:
1.22 MB
Format:
Adobe Portable Document Format
Download

Collections

Nutrition & Food Sciences