Naslov
Physico-chemical and antioxidant properties of six apple cultivars (Malus domestica) grown in Slavonia

Autori
Nedić Tiban, Nela ; Lončarić, Ante ; Tkalec, Davor ; Piližota Vlasta

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 9th International Scientific and Professional Conference “With Food to Health” / Šubarić, Drago ; Jašić, Midhat - Osijek, 2017, 108-115

Skup
9th International Scientific and Professional Conference - With Food to Health

Mjesto i datum
Osijek, Hrvatska, 13.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
apple, physico-chemical properties, antioxidant activity

Sažetak
The aim of this study was to compare the physico-chemical properties and antioxidant activity of six apple cultivars grown in Slavonia (Croatia). Apple firmness, total soluble solids (TSS), pH, total acid content (TAC), total phenolics (TP), anthocyanins (A) and antioxidant activity (AA) were measured in the apple cultivars Idared, Fuji, Gala, Granny Smith, Jonagold and Top Red Delicious. The TP, A and AA were measured in peel, flesh+peel and flesh tissues from the apple cultivars. The results showed significant differences in the composition of the apple cultivars. Firmness of Fuji apple was the highest and Jonagold was the lowest. The TSS varied from 10.95% (Gala) to 15.20% (Fuji), pH value was between 3.63 (Granny Smith) and 4.33 (Gala), and the TAC ranged from 0.10 (Gala) to 0.33 (Granny Smith). Within each cultivar, the TP, A content and AA were the highest in the peel, followed by the flesh+peel and the flesh. Apple peel had from 2.4 to 3.8 times greater AA and from 4.7 to 9.8 times greater TP compared with flesh, with lower values found in Gala and Top Red Delicious, and higher in Idared, respectively. The TP (g GAE/kg fresh matter) observed in the apple cultivars was between 0.54 (Jonagold) and 6.56 (Idared). The values of the A (mg/L) ranged from 0 (Granny Smith) to 166.70 (Idared). The highest AA (mmol TE/100mL) was observed in Top Red Delicious peel (7.54), while the lowest value was found in the flesh of Jonagold (1.32). The Pearson correlation analysis showed positively correlation between TP in peel, flesh+peel, and flesh tissues with their AA (r=0.891, α<0.05). These results can be of great value to geneticists, producers, food processing industry and consumers.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA