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Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars

This research is focused on comparing the compositions of juice produced from old and commercially grown apple cultivars. We examined factors such as pH, total acids, soluble dry matter, polyphenol profile, and antioxidant activity, which impact the attributes, safety, shelf life, and nutritional va...

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Autores principales: Lončarić, Ante, Flanjak, Ivana, Kovač, Tihomir, Tomac, Ivana, Skoko, Ana-Marija Gotal, Babojelić, Martina Skendrović, Fruk, Goran, Zrinušić, Sanja Zec, Čiček, Danijel, Babić, Jurislav, Jozinović, Antun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650719/
https://www.ncbi.nlm.nih.gov/pubmed/37960090
http://dx.doi.org/10.3390/plants12213733
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author Lončarić, Ante
Flanjak, Ivana
Kovač, Tihomir
Tomac, Ivana
Skoko, Ana-Marija Gotal
Babojelić, Martina Skendrović
Fruk, Goran
Zrinušić, Sanja Zec
Čiček, Danijel
Babić, Jurislav
Jozinović, Antun
author_facet Lončarić, Ante
Flanjak, Ivana
Kovač, Tihomir
Tomac, Ivana
Skoko, Ana-Marija Gotal
Babojelić, Martina Skendrović
Fruk, Goran
Zrinušić, Sanja Zec
Čiček, Danijel
Babić, Jurislav
Jozinović, Antun
author_sort Lončarić, Ante
collection PubMed
description This research is focused on comparing the compositions of juice produced from old and commercially grown apple cultivars. We examined factors such as pH, total acids, soluble dry matter, polyphenol profile, and antioxidant activity, which impact the attributes, safety, shelf life, and nutritional value of the juice. Our analysis revealed differences between these two groups of cultivars. For instance, pH values ranged from 3.04 (in ‘Bobovec’) to 3.69 (in ‘Fuji’). The proportions of acids varied from 0.07 g/100 mL (in ‘Fuji’) to 0.19 g/100 mL (in ‘Wagener’). Soluble dry matter content ranged from 14.10% (in ‘Fuji’) to 18.50% (in ‘Kraljevčica’). We also observed variations in sugar content and composition among cultivars; for example, sucrose levels varied from 16.11 g/L (‘Fuji’) to 39.36 g/L (‘Golden Delicious). Glucose levels ranged from 4.95 g/L (‘Jonagold’) to 19.18 g/L (‘Fuji’), while fructose levels spanned from 50.78 g/L (‘Austrougarka’) to 427.97 g/L (‘Ilzer Rosenapfel’). Furthermore, old apple cultivars exhibited higher concentrations of phenols and flavonoids compared to commercial ones; we also noted significant variations in flavonol levels among different cultivars. The ‘Wagener’ and ‘Božićnica’ apple varieties had levels of myricetin measuring 0.53 and 0.52 µg/mL, respectively. On the other hand, ‘Bobovec’ stood out for its content of procyanidin B2 with a concentration of 422.61 µg/mL. When examining non-flavonoid compounds, it was found that old apple cultivars had higher concentrations of gallic acid, trans-ferulic acid, and chlorogenic acid. However, commercial cultivars showed dominance in caffeic and p-coumaric. Comparisons of antioxidant capacity using DPPH and ABTS assays clearly demonstrated the superiority of old apple cultivars. Overall, this study highlights the importance of utilizing apple cultivars for juice production. Their distinct compositions and higher antioxidant capacities contribute to potential health benefits. Preserving these cultivars for enhanced juice quality and nutritional value is encouraged. Further research could explore cultivation practices’ impact on composition and health benefits.
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spelling pubmed-106507192023-10-31 Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars Lončarić, Ante Flanjak, Ivana Kovač, Tihomir Tomac, Ivana Skoko, Ana-Marija Gotal Babojelić, Martina Skendrović Fruk, Goran Zrinušić, Sanja Zec Čiček, Danijel Babić, Jurislav Jozinović, Antun Plants (Basel) Article This research is focused on comparing the compositions of juice produced from old and commercially grown apple cultivars. We examined factors such as pH, total acids, soluble dry matter, polyphenol profile, and antioxidant activity, which impact the attributes, safety, shelf life, and nutritional value of the juice. Our analysis revealed differences between these two groups of cultivars. For instance, pH values ranged from 3.04 (in ‘Bobovec’) to 3.69 (in ‘Fuji’). The proportions of acids varied from 0.07 g/100 mL (in ‘Fuji’) to 0.19 g/100 mL (in ‘Wagener’). Soluble dry matter content ranged from 14.10% (in ‘Fuji’) to 18.50% (in ‘Kraljevčica’). We also observed variations in sugar content and composition among cultivars; for example, sucrose levels varied from 16.11 g/L (‘Fuji’) to 39.36 g/L (‘Golden Delicious). Glucose levels ranged from 4.95 g/L (‘Jonagold’) to 19.18 g/L (‘Fuji’), while fructose levels spanned from 50.78 g/L (‘Austrougarka’) to 427.97 g/L (‘Ilzer Rosenapfel’). Furthermore, old apple cultivars exhibited higher concentrations of phenols and flavonoids compared to commercial ones; we also noted significant variations in flavonol levels among different cultivars. The ‘Wagener’ and ‘Božićnica’ apple varieties had levels of myricetin measuring 0.53 and 0.52 µg/mL, respectively. On the other hand, ‘Bobovec’ stood out for its content of procyanidin B2 with a concentration of 422.61 µg/mL. When examining non-flavonoid compounds, it was found that old apple cultivars had higher concentrations of gallic acid, trans-ferulic acid, and chlorogenic acid. However, commercial cultivars showed dominance in caffeic and p-coumaric. Comparisons of antioxidant capacity using DPPH and ABTS assays clearly demonstrated the superiority of old apple cultivars. Overall, this study highlights the importance of utilizing apple cultivars for juice production. Their distinct compositions and higher antioxidant capacities contribute to potential health benefits. Preserving these cultivars for enhanced juice quality and nutritional value is encouraged. Further research could explore cultivation practices’ impact on composition and health benefits. MDPI 2023-10-31 /pmc/articles/PMC10650719/ /pubmed/37960090 http://dx.doi.org/10.3390/plants12213733 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lončarić, Ante
Flanjak, Ivana
Kovač, Tihomir
Tomac, Ivana
Skoko, Ana-Marija Gotal
Babojelić, Martina Skendrović
Fruk, Goran
Zrinušić, Sanja Zec
Čiček, Danijel
Babić, Jurislav
Jozinović, Antun
Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars
title Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars
title_full Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars
title_fullStr Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars
title_full_unstemmed Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars
title_short Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars
title_sort unveiling apple diversity: the quality of juice produced from old vs. commercial apple cultivars
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650719/
https://www.ncbi.nlm.nih.gov/pubmed/37960090
http://dx.doi.org/10.3390/plants12213733
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