Determination of Some Physical, Chemical and Nutritional Properties in the Peel and Flesh of Three Crab Apple Species at Five Edible Maturity Stages
Abstract The main aim of this study was to determine the changes in quality properties and bioactive compounds of 3 crab apple species (Malus evereste, Malus floribunda and Malus floribunda coccinella) harvested at 5 different edible maturity stages. Acidity, soluble solids, organic acid and sugar c...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2023-05-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100217&lng=en&tlng=en |
| _version_ | 1797821872955457536 |
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| author | Iliasu Alhassan Hacer Çoklar Mehmet Akbulut |
| author_facet | Iliasu Alhassan Hacer Çoklar Mehmet Akbulut |
| author_sort | Iliasu Alhassan |
| collection | DOAJ |
| description | Abstract The main aim of this study was to determine the changes in quality properties and bioactive compounds of 3 crab apple species (Malus evereste, Malus floribunda and Malus floribunda coccinella) harvested at 5 different edible maturity stages. Acidity, soluble solids, organic acid and sugar contents were determined in the whole apple. The fleshes and peels of the crab apples were analyzed for antioxidant activities, color, protein, total monomeric anthocyanin, and total phenolic contents. Maturity stage had no significant effect on size, pH, titratable acidity, and citric acid content of crab apples. Peels of all three species had higher total phenolic, monomeric anthocyanin, tannin, and protein concentrations than their fleshes. M. evereste was the richest source of total phenolic and tannin among the species and it exhibited the highest antioxidant activity. Unlike the total phenolic compounds, anthocyanin accumulation was the highest in the flesh of M. floribunda. Concentrations of sugars in all species increased throughout the maturity. While the highest levels of glucose and fructose determined in M. evereste at the last stage, sucrose concentration was higher in M. floribunda that those in other two species at all stages. The trend in malic acid accumulation showed differences between the species. As a result, it can be concluded that the fruits of all species can be harvested in the first two weeks of September. |
| first_indexed | 2024-03-13T10:00:14Z |
| format | Article |
| id | doaj.art-e15acd6418b944d98d433756c5be235a |
| institution | Directory Open Access Journal |
| issn | 1678-4324 |
| language | English |
| last_indexed | 2024-03-13T10:00:14Z |
| publishDate | 2023-05-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-e15acd6418b944d98d433756c5be235a2023-05-23T07:34:27ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242023-05-016610.1590/1678-4324-2023220427Determination of Some Physical, Chemical and Nutritional Properties in the Peel and Flesh of Three Crab Apple Species at Five Edible Maturity StagesIliasu Alhassanhttps://orcid.org/0000-0002-5173-2274Hacer Çoklarhttps://orcid.org/0000-0002-4948-0960Mehmet Akbuluthttps://orcid.org/0000-0001-5621-8293Abstract The main aim of this study was to determine the changes in quality properties and bioactive compounds of 3 crab apple species (Malus evereste, Malus floribunda and Malus floribunda coccinella) harvested at 5 different edible maturity stages. Acidity, soluble solids, organic acid and sugar contents were determined in the whole apple. The fleshes and peels of the crab apples were analyzed for antioxidant activities, color, protein, total monomeric anthocyanin, and total phenolic contents. Maturity stage had no significant effect on size, pH, titratable acidity, and citric acid content of crab apples. Peels of all three species had higher total phenolic, monomeric anthocyanin, tannin, and protein concentrations than their fleshes. M. evereste was the richest source of total phenolic and tannin among the species and it exhibited the highest antioxidant activity. Unlike the total phenolic compounds, anthocyanin accumulation was the highest in the flesh of M. floribunda. Concentrations of sugars in all species increased throughout the maturity. While the highest levels of glucose and fructose determined in M. evereste at the last stage, sucrose concentration was higher in M. floribunda that those in other two species at all stages. The trend in malic acid accumulation showed differences between the species. As a result, it can be concluded that the fruits of all species can be harvested in the first two weeks of September.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100217&lng=en&tlng=encolorred fleshed appleproteintanninorganic acids |
| spellingShingle | Iliasu Alhassan Hacer Çoklar Mehmet Akbulut Determination of Some Physical, Chemical and Nutritional Properties in the Peel and Flesh of Three Crab Apple Species at Five Edible Maturity Stages Brazilian Archives of Biology and Technology color red fleshed apple protein tannin organic acids |
| title | Determination of Some Physical, Chemical and Nutritional Properties in the Peel and Flesh of Three Crab Apple Species at Five Edible Maturity Stages |
| title_full | Determination of Some Physical, Chemical and Nutritional Properties in the Peel and Flesh of Three Crab Apple Species at Five Edible Maturity Stages |
| title_fullStr | Determination of Some Physical, Chemical and Nutritional Properties in the Peel and Flesh of Three Crab Apple Species at Five Edible Maturity Stages |
| title_full_unstemmed | Determination of Some Physical, Chemical and Nutritional Properties in the Peel and Flesh of Three Crab Apple Species at Five Edible Maturity Stages |
| title_short | Determination of Some Physical, Chemical and Nutritional Properties in the Peel and Flesh of Three Crab Apple Species at Five Edible Maturity Stages |
| title_sort | determination of some physical chemical and nutritional properties in the peel and flesh of three crab apple species at five edible maturity stages |
| topic | color red fleshed apple protein tannin organic acids |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100217&lng=en&tlng=en |
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