Location: Forage-animal Production ResearchTitle: Phenolic profiles of red clover (Trifolium pratense) selected for decreased postharvest browning) Author
Submitted to: American Society of Plant Biologists Annual Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 5/25/2012
Publication Date: 7/2/2012
Citation: Kagan, I. 2012. Phenolic profiles of red clover (Trifolium pratense) selected for decreased postharvest browning. American Society of Plant Biologists Annual Meeting. Abstract P02034. July 20-24, 2012. Austin, TX.. Interpretive Summary:
Technical Abstract: In red clover hay, browning, due to phenolics reacting with amino acids, is associated with higher protein content and greater nutritional value for ruminants. However, because browning is generally associated with poor forage quality, red clover of the “Kenland” variety was selected over eight breeding cycles for decreased postharvest browning. Leaves and stems from field plots of Kenland and these eight selections were collected 0, 24, and 48 h after cutting. Phenolics of freeze-dried, ground tissue from selections 0 (Kenland), 1, and 8 were extracted with acidified aqueous methanol and separated by high-performance liquid chromatography (HPLC). Peaks were quantified in terms of a standard curve for caffeic acid (a phenolic acid) or biochanin A (an isoflavone), depending on which standard best matched the peak’s UV spectrum. Chromatographic profiles were similar in all samples, with identifiable peaks including phaselic acid, p-coumaroyl malate, clovamide, formononetin, and biochanin A. The amounts of these and other compounds varied, with more differences among harvest timepoints than among the three selections.