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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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/21/3733 |
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| author | Ante Lončarić Ivana Flanjak Tihomir Kovač Ivana Tomac Ana-Marija Gotal Skoko Martina Skendrović Babojelić Goran Fruk Sanja Zec Zrinušić Danijel Čiček Jurislav Babić Antun Jozinović |
| author_facet | Ante Lončarić Ivana Flanjak Tihomir Kovač Ivana Tomac Ana-Marija Gotal Skoko Martina Skendrović Babojelić Goran Fruk Sanja Zec Zrinušić Danijel Čiček Jurislav Babić Antun Jozinović |
| author_sort | Ante Lončarić |
| collection | DOAJ |
| 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, <i>trans</i>-ferulic acid, and chlorogenic acid. However, commercial cultivars showed dominance in caffeic and <i>p</i>-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. |
| first_indexed | 2024-03-11T11:23:33Z |
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| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-11T11:23:33Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
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| series | Plants |
| spelling | doaj.art-93cfcc72b6984ffeaedf7667d284b58b2023-11-10T15:10:21ZengMDPI AGPlants2223-77472023-10-011221373310.3390/plants12213733Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple CultivarsAnte Lončarić0Ivana Flanjak1Tihomir Kovač2Ivana Tomac3Ana-Marija Gotal Skoko4Martina Skendrović Babojelić5Goran Fruk6Sanja Zec Zrinušić7Danijel Čiček8Jurislav Babić9Antun Jozinović10Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaFaculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaCroatian Agency for Agriculture and Food, Center of Pomology and Vegetable Crops, Gorice 68b, 10000 Zagreb, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaThis 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, <i>trans</i>-ferulic acid, and chlorogenic acid. However, commercial cultivars showed dominance in caffeic and <i>p</i>-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.https://www.mdpi.com/2223-7747/12/21/3733old apple cultivarsapple juicepolyphenol profileantioxidant activity |
| spellingShingle | Ante Lončarić Ivana Flanjak Tihomir Kovač Ivana Tomac Ana-Marija Gotal Skoko Martina Skendrović Babojelić Goran Fruk Sanja Zec Zrinušić Danijel Čiček Jurislav Babić Antun Jozinović Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars Plants old apple cultivars apple juice polyphenol profile antioxidant activity |
| 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 | old apple cultivars apple juice polyphenol profile antioxidant activity |
| url | https://www.mdpi.com/2223-7747/12/21/3733 |
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