20.500.12556/RUL-139821 Phytochemical composition of red-fleshed apple cultivar ‘Baya Marisa’ compared to traditional, white-fleshed apple cultivar ‘Golden Delicious’ We analyzed the red-fleshed apple cultivar ‘Baya Marisa’ and compared it with the traditional, white-fleshed apple cultivar ‘Golden Delicious’. The objective of this study was to compare sugars, organic acids, and phenolic compounds of ‘Baya Marisa’ with the widely known and consumed white-fleshed apple cultivar ‘Golden Delicious’. In addition, flesh firmness, color, and soluble solid content was studied. A total of 46 phenolic compounds were quantified and identified, some for the first time in apples. The study showed that the total analyzed phenolic content (TAPC) was 1.6× higher in the skin of red-fleshed ‘Baya Marisa’ and 1.4× higher in the flesh of red-fleshed ‘Baya Marisa’. Organic acid (citric acid, malic acid, and ascorbic acid) content was higher in the red-fleshed cultivar ‘Baya Marisa’, whereas sugar content (sucrose, glucose, and sorbitol) was similar, except for fructose, which was 1.1× higher in ‘Golden Delicious’. The content of citric acid was 1.6× higher in ‘Baya Marisa’, whereas the content of malic acid was 1.2× higher in ‘Baya Marisa’ and the content of ascorbic acid was 2.8× higher in ‘Baya Marisa’. Among phenolics, total dihydrochalcones in the skin were 3.3× higher in ‘Baya Marisa’ and similar in the flesh compared to ‘Golden Delicious’. Flavonols were 1.4× higher in the skin of ‘Baya Marisa’ and 2.8× higher in the flesh of ‘Golden Delicious’. Anthocyanins were not identified in the white-fleshed cultivar ‘Golden Delicious’. Total hydroxycinnamic acids were 2.0× higher in the skin of ‘Golden Delicious’ and similar in the flesh compared to ‘Baya Marisa’. Total flavanols were 1.8× higher in the skin and 2.2× higher in the flesh of the white-fleshed cultivar ‘Golden Delicious’. Malus domestica Borkh. sugars biochemical compounds ascorbic acid phenolic compounds anthocyanins HPLC-MS identification organic acids jablana Malus domestica kemična sestava biokemične lastnosti sladkorji organske kisline askorbinska kislina fenolne spojine antocianini HPLC identifikacija true false true Angleški jezik Slovenski jezik Članek v reviji 2022-09-07 14:34:15 2022-09-07 14:34:16 2024-02-17 03:54:16 0000-00-00 00:00:00 2022 0 0 16 str. iss. 9, art. 811 Vol. 8 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634.1/.7 2311-7524 10.3390/horticulturae8090811 120565763 horticulturae-08-00811-v2.pdf horticulturae-08-00811-v2.pdf 1 C2962CEC7E94C0C97BBF68DF4CBD3D66 19a334f77a67920df13c2913c00390107836041dbd626e4318f5b344787a20c9 0421f7a7-cccd-11ee-9559-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=180944 https://www.mdpi.com/2311-7524/8/9/811 1 5685c1a2-2ea9-11ed-92af-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=160446 Biotehniška fakulteta 0 0 0