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

Povzetek

We analyzed the red-fleshed apple cultivar ‘Baya Marisa’ and compared it with the traditional, white-fleshed apple cultivar ‘Golden Delicious’. The objective of this study was to compare sugars, organic acids, and phenolic compounds of ‘Baya Marisa’ with the widely known and consumed white-fleshed apple cultivar ‘Golden Delicious’. In addition, flesh firmness, color, and soluble solid content was studied. A total of 46 phenolic compounds were quantified and identified, some for the first time in apples. The study showed that the total analyzed phenolic content (TAPC) was 1.6× higher in the skin of red-fleshed ‘Baya Marisa’ and 1.4× higher in the flesh of red-fleshed ‘Baya Marisa’. Organic acid (citric acid, malic acid, and ascorbic acid) content was higher in the red-fleshed cultivar ‘Baya Marisa’, whereas sugar content (sucrose, glucose, and sorbitol) was similar, except for fructose, which was 1.1× higher in ‘Golden Delicious’. The content of citric acid was 1.6× higher in ‘Baya Marisa’, whereas the content of malic acid was 1.2× higher in ‘Baya Marisa’ and the content of ascorbic acid was 2.8× higher in ‘Baya Marisa’. Among phenolics, total dihydrochalcones in the skin were 3.3× higher in ‘Baya Marisa’ and similar in the flesh compared to ‘Golden Delicious’. Flavonols were 1.4× higher in the skin of ‘Baya Marisa’ and 2.8× higher in the flesh of ‘Golden Delicious’. Anthocyanins were not identified in the white-fleshed cultivar ‘Golden Delicious’. Total hydroxycinnamic acids were 2.0× higher in the skin of ‘Golden Delicious’ and similar in the flesh compared to ‘Baya Marisa’. Total flavanols were 1.8× higher in the skin and 2.2× higher in the flesh of the white-fleshed cultivar ‘Golden Delicious’.

Ključne besede

jablana;Malus domestica;kemična sestava;biokemične lastnosti;sladkorji;organske kisline;askorbinska kislina;fenolne spojine;antocianini;HPLC;identifikacija;sugars;biochemical compounds;ascorbic acid;phenolic compounds;anthocyanins;HPLC-MS identification;

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 634.1/.7
COBISS: 120565763 Povezava se bo odprla v novem oknu
ISSN: 2311-7524
Št. ogledov: 338
Št. prenosov: 74
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: jablana;Malus domestica;kemična sestava;biokemične lastnosti;sladkorji;organske kisline;askorbinska kislina;fenolne spojine;antocianini;HPLC;identifikacija;
Vrsta dela (COBISS): Članek v reviji
Strani: 16 str.
Letnik: ǂVol. ǂ8
Zvezek: ǂiss. ǂ9, art. 811
Čas izdaje: 2022
DOI: 10.3390/horticulturae8090811
ID: 16391568