20.500.12556/RUL-144876 Using HPLC-MS/MS to determine the loss of primary and secondary metabolites in the dehydration process of apple slices The aim of this study was to compare peeled and unpeeled dehydrated apple slices of the red-fleshed ‘Baya Marisa’ and the white-fleshed ‘Golden Delicious’, to analyze the difference in the content of sugars, organic acids, and phenolic compounds during the heat process of dehydration, and to compare it with our previous study on fresh apples of the same cultivar. The purpose of these study was to see how many primary and secondary metabolites are lost in the dehydration process to better understand what is ingested by consumers in terms of nutritional value. A total of 30 phenolic compounds were identified and quantified, some of them for the first time. The total analyzed phenolic content (TAPC) of the unpeeled dehydrated apple slices was 1.7 times higher in ‘Golden Delicious’ than in ‘Baya Marisa’. The unpeeled dehydrated apple slices of ‘Golden Delicious’ had higher total hydroxycinnamic acid (2.7×) and dihydrochalcone (1.2×) content. The peeled dehydrated apple slices of ‘Baya Marisa’ had higher total dihydrochalcone (2.2×) and total flavanol (2.2×) content compared to ‘Golden Delicious’. The content of citric and malic acids was higher in the unpeeled and peeled dehydrated apple slices of ‘Baya Marisa’, compared to ‘Golden Delicious’. The content of ascorbic acid was higher in the unpeeled (1.6×) and peeled (1.8×) dried apple slices of ‘Baya Marisa’. The content of fructose and glucose was 1.4 times higher in the unpeeled dried apple slices of ‘Golden Delicious’. Malus domestica Borkh. organic acids sugars phenolic compounds dehydrated apple slices processing HPLC-MS identification jabolka organske kisline sladkorji fenolne spojine masna spektrometrija true false true Angleški jezik Slovenski jezik Članek v reviji 2023-03-20 08:59:17 2023-03-20 08:59:21 2024-02-16 13:14:19 0000-00-00 00:00:00 2023 0 0 13 str. iss. 6, art. 1201 Vol. 12 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634 2304-8158 10.3390/foods12061201 145702915 foods-12-01201.pdf foods-12-01201.pdf 1 F613603AFE2F559B6385EF597FD8FF0F 48f99827acf992b0e6ae54bb07cba324ac3b079efc1196d3485b9a98ed4e1a57 1f845373-c6f6-11ed-a314-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=167426 https://www.mdpi.com/2304-8158/12/6/1201 1 0dced085-c6f5-11ed-a314-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=167424 Biotehniška fakulteta 0 0 0