Table 2.
Compounds quantified (mg/g dry weight) in fruit samples of pepino (S. muricatum) and its wild relative S. caripense samples by HPLC-DAD.
| Peak | Compound | S. muricatum | S. caripense | |||
|---|---|---|---|---|---|---|
| 37-A | El Camino | Puzol | Valencia | E-7 | ||
| 2 | 3-Caffeoyl-quinic acid | 0.90 ± 0.31 | <LOQ | <LOQ | <LOQ | <LOQ |
| 9 | Caffeoyl-hexose IV | 0.07 ± 0.01 | <LOQ | <LOQ | <LOQ | <LOQ |
| 10 | 5-Caffeoyl-quinic acid | <LOQ | 0.89 ± 0.46 | 1.44 ± 0.24 | 1.38 ± 0.35 | 0.19 ± 0.03 |
| 11 | 4-Caffeoyl-quinic acid | 0.03 ± 0.01 | <LOQ | <LOQ | <LOQ | <LOQ |
| 12 | p-Coumaroyl-di-hexose | n.d. | 0.06 ± 0.01 | 0.14 ± 0.04 | 0.41 ± 0.05 | 0.06 ± 0.01 |
| 13 | Feruloyl-hexose | n.d. | 0.14 ± 0.04 | 0.28 ± 0.08 | <LOQ | n.d. |
| 14 | 5-Caffeoyl-quinic acid isomer | n.d. | 0.03 ± 0.01 | n.d. | n.d. | n.d. |
| 15 | Feruloyl-dihexose | n.d. | 0.26 ± 0.04 | 0.16 ± 0.02 | 0.37 ± 0.07 | n.d. |
| 16 | Sinapoyl-di-hexose | n.d. | 0.05 ± 0.01 | n.d. | n.d. | n.d. |
| 18 | Caffeoyl-hexose derivative | n.d. | n.d. | n.d. | 0.06 ± 0.01 | n.d. |
| 19 | Di-caffeoyl-quinic acid | n.d. | <LOQ | 0.06 ± 0.01 | <LOQ | n.d. |
| 20 | Sinapoyl-quinic acid derivative | n.d. | 0.05 ± 0.02 | n.d. | n.d. | n.d. |
| 24 | Caffeoyl-sinapoyl-quinic acid | 0.10 ± 0.02 | 0.04 ± 0.01 | 0.09 ± 0.01 | 0.13 ± 0.02 | 1.13 ± 0.15 |
| – | Total hydroxycinnamic acids | 1.11 ± 0.08 | 1.51 ± 0.07 | 2.17 ± 0.07 | 2.35 ± 0.10 | 1.37 ± 0.06 |
n.d.: not detected; <LOQ: detected but present at concentrations lower than the limit of quantification (LOQ). Values are expressed as mean ± standard error (SE) of five independent samples for each variety.