prikaz prve stranice dokumenta Polyphenol content, profile, and distribution in old, traditional apple varieties
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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

Institucijski repozitorij: PTFOS Repozitorij

Citirajte ovaj rad

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

JAKOBEK L, IŠTUK J, BULJETA I, VOĆA S, ŠIC ŽLABUR J, LESIČAR J, i sur.. Polyphenol content, profile, and distribution in old, traditional apple varieties. Croatian journal of food science and technology [Internet]. 29.05.2020. [pristupljeno 28.08.2024.];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, br. 1, str. 110-117, Svibanj 2020. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:626177. [Citirano: 28.08.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:626177
Podaci o radu
Naslov (engleski)Polyphenol content, profile, and distribution in old, traditional apple varieties
AutorLIDIJA JAKOBEK
AutorJOZO IŠTUK
AutorIVANA BULJETA
AutorSANDRA VOĆA
AutorJANA ŠIC ŽLABUR
AutorJASMIN LESIČAR
AutorMartina Skendrović Babojelić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Autorova ustanovaSveučilište u Zagrebu
Agronomski fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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 %).
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 12, br. 1, str. 110-117
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2020.12.1.14
URN:NBNurn:nbn:hr:109:626177
Datum objave publikacije2020-05-29
URL dokumentahttps://hrcak.srce.hr/238580
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 09:57:06