The evaluation of organically grown apple cultivars for special diet puree production
2019
Kampuse, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kruma, Z., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Klava, D., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Ozola, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Galoburda, R., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Straumite, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
The aim of this research was to evaluate organically grown Latvian extensive apple cultivars for production of puree for special diets with high content of bioactive compounds. Five organically grown extensive cultivars were selected for evaluation within the project: ‘Antonovka’, ‘Filippa’, ‘Nicnera Zemenu’, ‘Rudens Svitrotais’, ‘Sipolins’. All these apple cultivars were evaluated fresh and after processing into puree. The content of soluble solids, titratable acids, vitamin C, total carotenes, total phenols, total flavonoids, antiradical activity (DPPH and ABTS+ ), and pH were determined. The cultivars with the highest soluble solids content both fresh and puree were ‘Nicnera Zemenu’ and ‘Sipolins’ with 12.7 to 13.5 Brix%, but the lowest pH value and the highest titratable acids content was detected in apple cultivar ‘Antonovka’. Fresh apples of this cultivar showed also the highest vitamin C content (14.5 mg 100 g E-1 ), but after processing into puree the vitamin C content significantly decreased and did not exceed 7.2 mg 100 g E-1 . Fresh apples and apple puree from cultivar ‘Antonovka’ had the highest content of total phenolics, total flavonoids and DPPH radical scavenging activity, whereas the lowest results showed fresh apples and puree of cultivar ‘Sipolins’. Apples are not a source of caroteinoids therefore the total carotenes content in fresh apples was not higher than 0.13 mg 100 g E-1 (cultivar ‘Filippa’) and after processing in puree it significantly (p is less than 0.05) decreased. Apple processing had a significant (p is less than 0.05) influence on the bioactive compounds in product.
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