Relation between polyphenols content and skin colour in sour cherry fruits
| Autor: | Vesna Tomaš, Vlatka Jurković, Krunoslav Dugalić, Marija Viljevac, Boris Puškar, Hrvoje Lepeduš, Ines Mihaljević, Rezica Sudar, Zorica Jurković |
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| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
Quality assessment
Chemistry Sour Cherries Fresh weight Sour cherry lcsh:S Soil Science Plant Science Significant negative correlation sour cherry fruits Skin colour anthocyanins lcsh:Agriculture colour parameters Polyphenol Animal Science and Zoology Food science Orchard Agronomy and Crop Science polyphenols |
| Zdroj: | Journal of Agricultural Sciences (Belgrade), Vol 57, Iss 2, Pp 57-67 (2012) |
| Popis: | Fruit skin colour plays a major role in quality assessment of food, significantly determining consumer`s choice. Colour of sour cherries depends on anthocyanins which are phenolic compounds (flavonoids) present in high amounts in fruits. The aim of this study was to determine a possible relation between polyphenols (total phenolics and anthocyanins) and colour parameters of fruit skin of sour cherries. The plant material used in this study was twenty two sour cherry genotypes from an orchard of Agricultural Institute Osijek. Total phenolics and anthocyanins contents as well as colour parameters (L*, a*, b*, h and C) of fruit skin were determined. Variability between sour cherry genotypes in total phenolics and anthocyanins as well as in colour parameters was revealed. Total polyphenols content varied from 462.7 to 1049.0 mg GAE/100 g of fresh weight, while total anthocyanins ranged from 160.1 to 495.6 mg CGE/100 g of fresh weight. A significant positive correlation was found between polyphenols and anthocyanins content. Total phenolics content had a significant negative correlation with colour parameters b* and h, while anthocyanins content negatively correlated with colour parameters L*, b* and h. According to the obtained results, genotypes Maraska, Heimanns Konservenweichsel and Rexelle are the richest genotypes in polyphenols and anthocyanins content. |
| Databáze: | OpenAIRE |
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