Volume 16, Issue 92 (2019)                   FSCT 2019, 16(92): 51-62 | Back to browse issues page

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1- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan , rabiei@znu.ac.ir
2- Phd. Student, Department of Horticultural Sciences, Faculty of Agriculture, University of Mohaghegh Ardabili uma
3- Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan
Abstract:   (3632 Views)
Apples are an important source of polyphenols in the human diet and the consumption of this fruit has been linked to the prevention of degenerative diseases. This study deliberation of the physicochemical and antioxidant properties of some cultivars of apples cultivated in Zanjan province were measured as a suitable strategy for their evaluation in 2017. The total phenol content, total flavonoid, anthocyanin, chlorophyll, carotenoid, antioxidant properties, pectin, soluble solids, total acid and flavor index in the skin and pomace of nine apple cultivars (Malus domastica) including "Top Red", "Granny Smith", "Dellbar Stewal", "Golden Primorz", "Idared", "Red Delecious", "Red Starking", "Jonagold" and "Golden Delicious" were evaluated and clustered. According to the cluster analysis based on the accumulation of phenolic substances in the skin of fruits, there was no significant difference between Granny Smith and Red Delecious cultivars and had at least a significant difference with Top Red. The results showed that the amount of phenolic compounds in fruit skin was higher than pomace, and the amount of these compounds were distinct in various cultivars. The highest amount of total phenol, chlorophyll, carotenoid, flavonoids and anthocyanin was measured in fruit skin. As the final result, the highest amount of skin phenol (6.4 mg.kg-1), pectin (2.31%), skin chlorophyll (80.82 mg.g-1) and antioxidant properties (83.73%) were observed in Granny Smith variety compared to the others.
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Article Type: Original Research | Subject: Food quality control
Received: 2018/06/1 | Accepted: 2019/06/9 | Published: 2019/09/1

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