Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluation
Phytochemical and nutritional characterization of traditional (Bravo de Esmolfe, Malápio Fino, Malápio da Serra, and Pêro Pipo) and exotic (Golden, Starking, Fuji, Reineta Parda and Gala Galaxy) apple varieties from Portugal were performed. Measurements were taken on 43 parameters including water, p...
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| Format: | Article |
| Language: | English |
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Elsevier
2010-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464609000826 |
| _version_ | 1818406293224816640 |
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| author | Rodrigo P. Feliciano C. Antunes A. Ramos Ana Teresa Serra M.E. Figueira Catarina M.M. Duarte Agostinho de Carvalho Maria R. Bronze |
| author_facet | Rodrigo P. Feliciano C. Antunes A. Ramos Ana Teresa Serra M.E. Figueira Catarina M.M. Duarte Agostinho de Carvalho Maria R. Bronze |
| author_sort | Rodrigo P. Feliciano |
| collection | DOAJ |
| description | Phytochemical and nutritional characterization of traditional (Bravo de Esmolfe, Malápio Fino, Malápio da Serra, and Pêro Pipo) and exotic (Golden, Starking, Fuji, Reineta Parda and Gala Galaxy) apple varieties from Portugal were performed. Measurements were taken on 43 parameters including water, protein, sugars, acids, fibre, vitamins (C, A,B1, B2, B3, B5, B6, B9, β-carotene and α-tocopherol), minerals (K, P, Mg, Ca, S, Na, Si, B, Fe, Al, Cu, Mn, Zn, Ni, Mo, Cd) and polyphenols (total, catechin, epicatechin, chlorogenic acid, phloridzin, quercetin-3-glucoside, quercetin-3-rhamnoside, kaempferol-3-glucoside, procyanidins B1 and B2). Nutritional composition results showed that traditional apples had higher contents of fibre, protein, sugars, β-carotene, vitamin E, Mg and phenolic compounds. A comparison between unpeeled and peeled apples was also performed for the Bravo de Esmolfe variety and the unpeeled apples had higher amounts of fibre. Results from sensory evaluation of traditional apples performed by selected assessors and consumers showed there were differences among sample attributes such as sourness, juiciness and hardness, and two apple varieties were preferred (Bravo de Esmolfe and Pêro Pipo) for their odour, taste, hardness and juiciness. |
| first_indexed | 2024-12-14T09:09:38Z |
| format | Article |
| id | doaj.art-8898514f2afc41ddb79f173777cb0169 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T09:09:38Z |
| publishDate | 2010-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-8898514f2afc41ddb79f173777cb01692022-12-21T23:08:36ZengElsevierJournal of Functional Foods1756-46462010-01-01213545Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluationRodrigo P. Feliciano0C. Antunes1A. Ramos2Ana Teresa Serra3M.E. Figueira4Catarina M.M. Duarte5Agostinho de Carvalho6Maria R. Bronze7Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, PortugalInstituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, PortugalInstituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, PortugalInstituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, PortugalIMED, Faculdade de Farmácia da Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, PortugalInstituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, PortugalInstituto Superior de Ciências da Saúde Egas Moniz, 2829-511 Monte de Caparica, PortugalInstituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; IMED, Faculdade de Farmácia da Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal; Corresponding author: Address: Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, Portugal. Tel.: +351 214469770; fax: +351 214417062.Phytochemical and nutritional characterization of traditional (Bravo de Esmolfe, Malápio Fino, Malápio da Serra, and Pêro Pipo) and exotic (Golden, Starking, Fuji, Reineta Parda and Gala Galaxy) apple varieties from Portugal were performed. Measurements were taken on 43 parameters including water, protein, sugars, acids, fibre, vitamins (C, A,B1, B2, B3, B5, B6, B9, β-carotene and α-tocopherol), minerals (K, P, Mg, Ca, S, Na, Si, B, Fe, Al, Cu, Mn, Zn, Ni, Mo, Cd) and polyphenols (total, catechin, epicatechin, chlorogenic acid, phloridzin, quercetin-3-glucoside, quercetin-3-rhamnoside, kaempferol-3-glucoside, procyanidins B1 and B2). Nutritional composition results showed that traditional apples had higher contents of fibre, protein, sugars, β-carotene, vitamin E, Mg and phenolic compounds. A comparison between unpeeled and peeled apples was also performed for the Bravo de Esmolfe variety and the unpeeled apples had higher amounts of fibre. Results from sensory evaluation of traditional apples performed by selected assessors and consumers showed there were differences among sample attributes such as sourness, juiciness and hardness, and two apple varieties were preferred (Bravo de Esmolfe and Pêro Pipo) for their odour, taste, hardness and juiciness.http://www.sciencedirect.com/science/article/pii/S1756464609000826ApplesCompositional tableFibre contentPhenolic contentVitamin contentSensory evaluation |
| spellingShingle | Rodrigo P. Feliciano C. Antunes A. Ramos Ana Teresa Serra M.E. Figueira Catarina M.M. Duarte Agostinho de Carvalho Maria R. Bronze Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluation Journal of Functional Foods Apples Compositional table Fibre content Phenolic content Vitamin content Sensory evaluation |
| title | Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluation |
| title_full | Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluation |
| title_fullStr | Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluation |
| title_full_unstemmed | Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluation |
| title_short | Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluation |
| title_sort | characterization of traditional and exotic apple varieties from portugal part 1 nutritional phytochemical and sensory evaluation |
| topic | Apples Compositional table Fibre content Phenolic content Vitamin content Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S1756464609000826 |
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