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Pregled bibliografske jedinice broj: 1042046

Traditional, Indigenous Apple Varieties, a Fruit with Potential for Beneficial Effects: Their Quality Traits and Bioactive Polyphenol Contents


Jakobek, Lidija; Ištuk, Jozo; Buljeta, Ivana; Voća, Sandra; Šic Žlabur Jana; Skendrović Babojelić, Martina
Traditional, Indigenous Apple Varieties, a Fruit with Potential for Beneficial Effects: Their Quality Traits and Bioactive Polyphenol Contents // Foods, 9 (2020), 1; 52, 20 doi:10.3390/foods9010052 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1042046 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Traditional, Indigenous Apple Varieties, a Fruit with Potential for Beneficial Effects: Their Quality Traits and Bioactive Polyphenol Contents

Autori
Jakobek, Lidija ; Ištuk, Jozo ; Buljeta, Ivana ; Voća, Sandra ; Šic Žlabur Jana ; Skendrović Babojelić, Martina

Izvornik
Foods (2304-8158) 9 (2020), 1; 52, 20

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
internal quality traits ; external quality traits ; HPLC ; flavonols ; dihydrochalcones ; phenolic acids ; flavan-3-ols ; anthocyanins ;

Sažetak
Earlier studies suggested that traditional apple varieties have quality traits well accepted by consumers and beneficial effects on human health. The aim was to collect 25 traditional apple varieties grown in Croatia and to determine, for the first time in so many details, their external (weight, height, width, shape, color), internal quality traits (firmness, starch decomposition index, maturity index, soluble solid concentration, total acids, soluble solid/total acids ratio, pH), and seed characteristics. In addition, individual polyphenols were determined in the flesh and peel, by using RP-HPLC. All was compared to the commercial variety ‘Idared’. Quality parameters of these varieties were similar to those of the commercial variety. The flesh and peel contained flavan-3-ols, dihydrochalcones, phenolic acids, and flavonols, while anthocyanins were additionally found in the peel. Total polyphenols in the peel (536–3801 mg kg−1 fresh weight (FW)) and in the flesh (79–1294 mg kg−1 FW) of the majority of varieties were higher than in the commercial variety. Principal component analysis showed possible clustering according to polyphenol amounts. According to the observed diversity of quality traits and bioactive polyphenol contents, the traditional varieties have potential for consumer acceptance and increased cultivation.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekti:
IP-2016-06-6777 - Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro (BIO-POLIFENOL) (Jakobek, Lidija, HRZZ - 2016-06) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek,
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Jakobek, Lidija; Ištuk, Jozo; Buljeta, Ivana; Voća, Sandra; Šic Žlabur Jana; Skendrović Babojelić, Martina
Traditional, Indigenous Apple Varieties, a Fruit with Potential for Beneficial Effects: Their Quality Traits and Bioactive Polyphenol Contents // Foods, 9 (2020), 1; 52, 20 doi:10.3390/foods9010052 (međunarodna recenzija, članak, znanstveni)
Jakobek, L., Ištuk, J., Buljeta, I., Voća, S., Šic Žlabur Jana & Skendrović Babojelić, M. (2020) Traditional, Indigenous Apple Varieties, a Fruit with Potential for Beneficial Effects: Their Quality Traits and Bioactive Polyphenol Contents. Foods, 9 (1), 52, 20 doi:10.3390/foods9010052.
@article{article, year = {2020}, pages = {20}, DOI = {10.3390/foods9010052}, chapter = {52}, keywords = {internal quality traits, external quality traits, HPLC, flavonols, dihydrochalcones, phenolic acids, flavan-3-ols, anthocyanins, }, journal = {Foods}, doi = {10.3390/foods9010052}, volume = {9}, number = {1}, issn = {2304-8158}, title = {Traditional, Indigenous Apple Varieties, a Fruit with Potential for Beneficial Effects: Their Quality Traits and Bioactive Polyphenol Contents}, keyword = {internal quality traits, external quality traits, HPLC, flavonols, dihydrochalcones, phenolic acids, flavan-3-ols, anthocyanins, }, chapternumber = {52} }
@article{article, year = {2020}, pages = {20}, DOI = {10.3390/foods9010052}, chapter = {52}, keywords = {internal quality traits, external quality traits, HPLC, flavonols, dihydrochalcones, phenolic acids, flavan-3-ols, anthocyanins, }, journal = {Foods}, doi = {10.3390/foods9010052}, volume = {9}, number = {1}, issn = {2304-8158}, title = {Traditional, Indigenous Apple Varieties, a Fruit with Potential for Beneficial Effects: Their Quality Traits and Bioactive Polyphenol Contents}, keyword = {internal quality traits, external quality traits, HPLC, flavonols, dihydrochalcones, phenolic acids, flavan-3-ols, anthocyanins, }, chapternumber = {52} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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