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Using HPLC-MS/MS to determine the loss of primary and secondary metabolites in the dehydration process of apple slices
ID
Juhart, Jan
(
Avtor
),
ID
Medič, Aljaž
(
Avtor
),
ID
Jakopič, Jerneja
(
Avtor
),
ID
Veberič, Robert
(
Avtor
),
ID
Hudina, Metka
(
Avtor
),
ID
Štampar, Franci
(
Avtor
)
PDF - Predstavitvena datoteka,
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MD5: F613603AFE2F559B6385EF597FD8FF0F
URL - Izvorni URL, za dostop obiščite
https://www.mdpi.com/2304-8158/12/6/1201
Galerija slik
Izvleček
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’.
Jezik:
Angleški jezik
Ključne besede:
Malus domestica Borkh.
,
organic acids
,
sugars
,
phenolic compounds
,
dehydrated apple slices
,
processing
,
HPLC-MS identification
Vrsta gradiva:
Članek v reviji
Tipologija:
1.01 - Izvirni znanstveni članek
Organizacija:
BF - Biotehniška fakulteta
Status publikacije:
Objavljeno
Različica publikacije:
Objavljena publikacija
Leto izida:
2023
Št. strani:
13 str.
Številčenje:
Vol. 12, iss. 6, art. 1201
PID:
20.500.12556/RUL-144876
UDK:
634
ISSN pri članku:
2304-8158
DOI:
10.3390/foods12061201
COBISS.SI-ID:
145702915
Datum objave v RUL:
20.03.2023
Število ogledov:
527
Število prenosov:
67
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Objavi na:
Gradivo je del revije
Naslov:
Foods
Skrajšan naslov:
Foods
Založnik:
MDPI
ISSN:
2304-8158
COBISS.SI-ID:
512252472
Licence
Licenca:
CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
Povezava:
http://creativecommons.org/licenses/by/4.0/deed.sl
Opis:
To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
Sekundarni jezik
Jezik:
Slovenski jezik
Ključne besede:
jabolka
,
organske kisline
,
sladkorji
,
fenolne spojine
,
masna spektrometrija
Projekti
Financer:
ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:
P4-0013
Naslov:
Hortikultura
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