Chemical characterisation ofCrataegus azarolusL. fruit from 14 genotypes found in Tunisia
| Autor: | R. Bahri-Sahloul, S. Grec, Saïda Ammar, Fethia Harzallah-Skhiri |
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| Rok vydání: | 2009 |
| Předmět: | |
| Zdroj: | The Journal of Horticultural Science and Biotechnology. 84:23-28 |
| ISSN: | 2380-4084 1462-0316 |
| DOI: | 10.1080/14620316.2009.11512474 |
| Popis: | SummaryFruits from genotypes of 14 Crataegus were collected at the full-ripe stage at three locations in Tunisia. Fresh fruit juice was analysed for some chemical properties. The juice content [% (v/w)], pH, titratable acidity (g malic acid 100 ml−1), and formol index (ml NaOH 100 ml−1 juice), and the contents of total soluble solids (°Brix), total sugars [(g 100 g−1 fresh fruit weight (FW)], reducing sugars (g 100 g−1 FW), and salts (mg 100 g−1 FW), were established as: 2.0 – 11.9%, 3.2 – 4.2, 0.9 – 1.9, 2.8 – 4.4, 16.3 – 21.5, 5.3 – 17.0, 5.8 – 7.9, and 0.6 – 0.7, respectively. Fresh juice also contained vitamin C (31.4 mg ascorbic acid 100 g−1 FW, and the mineral elements; calcium (285.6 – 399.1 mg 100 g−1 FW), sodium (30.4 – 43.8 mg 100 g−1 FW), and potassium (138.5 – 169.2 mg 100 g−1 FW). The concentration of phenols ranged from 498.5 – 1,477 mg 100 g−1 FW. This study showed great variation between fruit from the 14 genotypes. Principal component analysis and hierarchical cluster analysis allowed the... |
| Databáze: | OpenAIRE |
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