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Makale Tam Makale Uluslararası 2010

Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties

Nora PAPP, Blanka SZILVASSY, Laszlo ABRANKO, Tibor SZABO, Peter Pfeiffer, Zoltan SZABO, Jozsef NYEKI, Sezai Ercişli, Eva STEFANOVITS-BANYAI, Attila Hegedus

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Cilt 45 · Sayı 2 · ss. 395–402 · 01.02.2010
DOI ile aç

Özet

Sour cherry (Prunus cerasus L.) cultivars native to Hungary and some of them grown worldwide, display great phenotypic variability. Eleven sour cherry cultivars were analysed for their main quality attributes including fruit weight, soluble solid content, acidity, pH, specific sugars (glucose and fructose), antioxidant capacity as well as total polyphenolic (TPC), total anthocyanin (TMAC) and vitamin C contents. Results showed wide variation in both fruit quality and antioxidant parameters of Hungarian sour cherries. The anthocyanin contents varied from 11.3 to 93.5 mg/100 g. An amarelle-type cultivar, 'Pipacs 1' showed the highest antioxidant capacity (21.85 mmol AA L-1), TPC (49.04 mg GA L-1) and vitamin C (8.98 mg/100 g) content. Key enzymes in anthocyanin biosynthesis were expressed in both yellow-coloured flesh and red skin of 'Pipacs 1' fruits at all ripening stages. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements.

Anahtar kelimeler

PROLIFERATION Vitamin C QUANTIFICATION ENZYMES antioxidant capacity FRUIT PRODUCTS total phenolics Sugars CULTIVARS ANTHOCYANINS FRUIT-QUALITY total anthocyanins Consumer Sour cherry SWEET Prunus cerasus L.

Atıf için künye

PAPP, N., SZILVASSY, B., ABRANKO, L., SZABO, T., Pfeiffer, P., SZABO, Z., NYEKI, J., Ercişli, S., STEFANOVITS-BANYAI, E., & Hegedus, A. (2010). Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 45(2), 395–402. https://doi.org/10.1111/j.1365-2621.2009.02168.x

BibTeX 
@article{papp2010-264965,
  author = {PAPP, Nora and SZILVASSY, Blanka and ABRANKO, Laszlo and SZABO, Tibor and Pfeiffer, Peter and SZABO, Zoltan and NYEKI, Jozsef and Ercişli, Sezai and STEFANOVITS-BANYAI, Eva and Hegedus, Attila},
  title = {Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties},
  journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
  year = {2010},
  volume = {45},
  number = {2},
  pages = {395--402},
  issn = {0950-5423},
  doi = {10.1111/j.1365-2621.2009.02168.x},
  url = {https://akademik.atauni.edu.tr/yayinlar/264965-main-quality-attributes-and-antioxidants-in-hungarian-sour-cherries}
}