کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4568940 1331318 2009 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Cultivar variation in apple peel and whole fruit phenolic composition
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش باغداری
پیش نمایش صفحه اول مقاله
Cultivar variation in apple peel and whole fruit phenolic composition
چکیده انگلیسی

The quali-quantitative distribution of phenolic compounds varies considerably between apple flesh and peel, but the concentration of phenolics is substantially higher in the peel than flesh. Because the peel comprises only a small percentage of the entire fruit weight, its significance as a donor of phenolics is disputable. We assessed the contribution of the peel to the total phenolic yield of 19 apple cultivars. Calculations were based on the weight of the whole fruit and the peel (which is frequently discarded) and the concentration of individual phenolic compounds. On average, 8, 24, 32, 50 and 66% of chlorogenic acid, (+)-catechin, (−)-epicatechin, phloridzin, and rutin, respectively, were present in the peel, which constitutes about 6–8% of the whole apple weight. With the exception of chlorogenic acid, 50% or more, on average, of the above phenolics were present in the peel of ‘Granny Smith’, ‘Idared’, ‘Red Rome’, ‘Jonamac’ and ‘Gloster’ apples; the highest percentage was found in ‘Starking Delicious’ apple peel (82%). The lowest peel contribution to total phenolic content per whole apple ranged between 26 and 29% and was observed in ‘Pilot’, ‘McIntosh’ and ‘Prima’ apples. Presented results may be useful for further investigations of the relationship between phenolics and agronomical parameters or future selection of apple genotypes having improved nutritional quality when consumed as fresh or as processed apple products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Scientia Horticulturae - Volume 121, Issue 2, 17 June 2009, Pages 176–181
نویسندگان
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