20.500.12556/RUL-133406 Geographic variability of sugars and organic acids in selected wild fruit species The chemical variability of bilberry (Vaccinium myrtillus L.), wild strawberry (Fragaria vesca L.), cornelian cherry (Cornus mas L.) and rosehip (Rosa canina L.) based on the content of individual and total sugars and organic acids in fruit was investigated. The fruits were picked in fully ripened condition within the period from 2014 to 2015 from different locations. The fresh fruits were analyzed with the high performance liquid chromatography (HPLC) technique for the purpose of identifying and quantifying the content of glucose, fructose and sucrose, as well as malic, citric, fumaric and shikimic acids. However, the content of individual sugars and organic acids differed by locations as well as by growing year within the same wild fruit species. The differences between wild fruit species as well as among different locations are presented by principal component analysis (PCA). Based on results obtained, rosehip fruits with higher sugars and organic acids ratio (S/A) are suitable for production of “pekmez” and drying, while genotypes of cornelian cherry, wild strawberry and bilberry with lower S/A are recommended for production of juices and gelatin products. The research results show that specific environmental conditions may influence significantly the content of analyzed parameters, as is the case with cornelian cherry and rosehip. Considering that the food industry is searching for new products, the wild fruit species analyzed represent a promising source of ingredients for the development of beverages and foods with functional properties as well as for supplements and nutraceuticals. wild fruit sugars organic acids HPLC analyses processing pedoclimatic conditions gozdni sadeži gozdna borovnica gozdna jagoda rumeni dren navadni šipek kemična sestava organske kisline sladkorji HPLC analiza pedoklimatski pogoji true false true Angleški jezik Slovenski jezik Članek v reviji 2021-11-25 15:07:24 2021-11-25 15:07:24 2022-09-12 04:16:12 0000-00-00 00:00:00 2020 0 0 14 str. iss. 4, art. 462 Vol. 9 2020 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634.1/.7 2304-8158 10.3390/foods9040462 9463161 RAZ_Akagic_Asima_2020.pdf RAZ_Akagic_Asima_2020.pdf 1 BC88604FCF1C0CE8621695DD15F0693B f157faca52a8a6ef80d5a3fead446559f14851d19473fbff85f86e0ad975dc29 c5605f58-4df9-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=151447 https://www.mdpi.com/2304-8158/9/4/462 0 c04d8c68-4df9-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=151446 Biotehniška fakulteta 0 0 0