prikaz prve stranice dokumenta Polyphenol content, profile, and distribution in old, traditional apple varieties
  Download
PDF 1.16 MB
Scientific paper - Original scientific paper
Polyphenol content, profile, and distribution in old, traditional apple varieties
Croatian journal of food science and technology, 12 (2020), 1; 110-117. https://doi.org/10.17508/CJFST.2020.12.1.14
JAKOBEK, LIDIJA; IŠTUK, JOZO; BULJETA, IVANA; VOĆA, SANDRA; ŠIC ŽLABUR, JANA; LESIČAR, JASMIN; Skendrović Babojelić, Martina

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

JAKOBEK, L., IŠTUK, J., BULJETA, I., VOĆA, S., ŠIC ŽLABUR, J., LESIČAR, J. & Skendrović Babojelić, M. (2020). Polyphenol content, profile, and distribution in old, traditional apple varieties. Croatian journal of food science and technology, 12. (1), 110-117. doi: 10.17508/CJFST.2020.12.1.14

JAKOBEK, LIDIJA, et al. "Polyphenol content, profile, and distribution in old, traditional apple varieties." Croatian journal of food science and technology, vol. 12, no. 1, 2020, pp. 110-117. https://doi.org/10.17508/CJFST.2020.12.1.14

JAKOBEK, LIDIJA, JOZO IŠTUK, IVANA BULJETA, SANDRA VOĆA, JANA ŠIC ŽLABUR, JASMIN LESIČAR and Martina Skendrović Babojelić. "Polyphenol content, profile, and distribution in old, traditional apple varieties." Croatian journal of food science and technology 12, no. 1 (2020): 110-117. https://doi.org/10.17508/CJFST.2020.12.1.14

JAKOBEK, L., et al. (2020) 'Polyphenol content, profile, and distribution in old, traditional apple varieties', Croatian journal of food science and technology, 12(1), pp. 110-117. doi: 10.17508/CJFST.2020.12.1.14

JAKOBEK L, IŠTUK J, BULJETA I, VOĆA S, ŠIC ŽLABUR J, LESIČAR J, and sur.. Polyphenol content, profile, and distribution in old, traditional apple varieties. Croatian journal of food science and technology [Internet]. 2020 May 29 [cited 2024 November 22];12(1):110-117. doi: 10.17508/CJFST.2020.12.1.14

L. JAKOBEK, et al., "Polyphenol content, profile, and distribution in old, traditional apple varieties", Croatian journal of food science and technology, vol. 12, no. 1, pp. 110-117, May 2020. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:626177. [Accessed: 22 November 2024]

Metadata
Title (english)Polyphenol content, profile, and distribution in old, traditional apple varieties
AuthorLIDIJA JAKOBEK
AuthorJOZO IŠTUK
AuthorIVANA BULJETA
AuthorSANDRA VOĆA
AuthorJANA ŠIC ŽLABUR
AuthorJASMIN LESIČAR
AuthorMartina Skendrović Babojelić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Author's institutionUniversity of Zagreb
Faculty of Agriculture
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Apples are an important source of polyphenols in the human diet. They have also shown many potentially beneficial effects on human health. Old, traditional apple varieties grown in the past could also be valuable varieties but little is known about their polyphenolic compounds and characteristics in general. The aim of this study was to collect 25 old, traditional apple varieties, to determine their polyphenolic profile and the amounts of total polyphenols in the peel and flesh, and to compare them with a commercial variety. To the best of our knowledge, some of those varieties have never been studied before ('Mašanka', 'Bobovac', 'Batulenka', 'Krastavka'). Total polyphenols were determined by using the Folin-Ciocalteu method and individual polyphenol identification was done by using an RP-HPLC. The flesh contained 170 to 941 mg kg-1 fresh weight (FW) of total polyphenols, and the peel contained 931 to 3791 mg kg-1 FW. In comparison to the commercial variety, the peel of all old varieties had higher polyphenol content, while the flesh of only some old varieties was richer in polyphenols. Principal component analysis showed possible clustering. Eighteen individual polyphenols were distributed in apple peel and flesh. The dominant polyphenol subgroups in the peel were flavonols (18 to 80 %) and flavan-3-ols (6 to 66 %), and in the flesh those subgroups were phenolic acids (41 to 85 %) and flavan-3-ols (3-49 %).
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 12, no. 1, pp. 110-117
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2020.12.1.14
URN:NBNurn:nbn:hr:109:626177
Publication2020-05-29
Document URLhttps://hrcak.srce.hr/238580
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 09:57:06