Jan Juhart (Avtor), Aljaž Medič (Avtor), Jerneja Jakopič (Avtor), Robert Veberič (Avtor), Metka Hudina (Avtor), Franci Štampar (Avtor)

Povzetek

The aim of this study was to compare peeled and unpeeled dehydrated apple slices of the red-fleshed ‘Baya Marisa’ and the white-fleshed ‘Golden Delicious’, to analyze the difference in the content of sugars, organic acids, and phenolic compounds during the heat process of dehydration, and to compare it with our previous study on fresh apples of the same cultivar. The purpose of these study was to see how many primary and secondary metabolites are lost in the dehydration process to better understand what is ingested by consumers in terms of nutritional value. A total of 30 phenolic compounds were identified and quantified, some of them for the first time. The total analyzed phenolic content (TAPC) of the unpeeled dehydrated apple slices was 1.7 times higher in ‘Golden Delicious’ than in ‘Baya Marisa’. The unpeeled dehydrated apple slices of ‘Golden Delicious’ had higher total hydroxycinnamic acid (2.7×) and dihydrochalcone (1.2×) content. The peeled dehydrated apple slices of ‘Baya Marisa’ had higher total dihydrochalcone (2.2×) and total flavanol (2.2×) content compared to ‘Golden Delicious’. The content of citric and malic acids was higher in the unpeeled and peeled dehydrated apple slices of ‘Baya Marisa’, compared to ‘Golden Delicious’. The content of ascorbic acid was higher in the unpeeled (1.6×) and peeled (1.8×) dried apple slices of ‘Baya Marisa’. The content of fructose and glucose was 1.4 times higher in the unpeeled dried apple slices of ‘Golden Delicious’.

Ključne besede

Malus domestica;organic acids;sugars;phenolic compounds;dehydrated apple slices;processing;HPLC-MS identification;

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 634
COBISS: 145702915 Povezava se bo odprla v novem oknu
ISSN: 2304-8158
Št. ogledov: 287
Št. prenosov: 40
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: jabolka;organske kisline;sladkorji;fenolne spojine;masna spektrometrija;
Vrsta dela (COBISS): Članek v reviji
Strani: 13 str.
Letnik: ǂVol. ǂ12
Zvezek: ǂiss. ǂ6, art. 1201
Čas izdaje: 2023
DOI: 10.3390/foods12061201
ID: 18326723