The aim of this study was to determine the chemical composition in different cultivars of Prunus persica L. fruits with special focus on polyphenols, carotenoids, sugars and organic acids content. In addition, the PCA model was applied to all data to determine the most important variables that explain the relationships between twenty selected cultivars of peaches and to identify the most attractive cultivars. The conducted study showed that the most interesting cultivars from the point of view of direct consumption are: 'Early redhaven', 'Candor', 'Harrow beauty' due to the large size of fruit, rich juiciness, high maturity index, as well as above-average content of polyphenols and carotenoids. In turn, fruits with medium-sized stones and fruits, a high content of dry matter and total sugars, and with a high content of carotenoids ('Harrow beauty', 'Kijowska wczesna', 'Jersey land'), are ideal for the manufacture of healthy dried snacks. Additionally, juicy peaches with a high content of organic acids and bioactive compounds, i.e., 'WB 258', 'Spring time' and 'Beta', are suitable for the production of purees, smoothies, and juices. Finally, it has been shown that peach fruit is an interesting raw material with a varied chemical composition and nutritional value, strongly determined by the cultivar.
In this study cloudy juices from six apple cultivars: ‘Alwa’, ‘Fiesta’, ‘Gloster’, ‘Golden Delicious’, ‘Mutsu’ and ‘Pinova’ were characterized in respect of polyphenols content by UPLC, PME (pectin methylesterase) activity, color, viscosity, and stability of turbidity. Apple cultivar affected significantly the chemical, enzymatic and physical properties of juices. Total quantitated polyphenols ranged from 686.63 mg l-1 (‘Gloster’) to 988.63 mg l-1 (‘Alwa’), and polymeric proanthocyanidins were a dominant group of these compounds. All of products contained also high content of phenolic acids, mainly chlorogenic. The thermal treatment of juices did not cause a complete inactivation of pectin methylesterase. Taking into account the % of residual enzyme activity, the pasteurization was more efficient in the case of ‘Fiesta’ and ‘Pinova’ juices (13% and 14% of the initial activity, respectively). Examined juices were characterized by low values of a stable turbidity (18.07–37.75%), despite relatively high viscosity (2.40–9.60 mPas).
Punicalagin is responsible for over 50% of the antioxidant activity of pomegranate, but ellagic acid (EA) and total polyphenol content (TPC) are also key parameters regarding pomegranate bioactivity. Many juices and other drinks based on pomegranate take advantage from the widespread healthy image of this fruit, whereas their real content of bioactive phytochemicals is low. For that reason, the objective of this study was to compare the labelling information with the real phytochemical contents (TPC, punicalagin [Pn] [isomers α, β], and EA). Titratable acidity (TA), color density (CD), polymeric color (PC), and sensory profiles (trained panel) were assessed. The experimental ranges of TPC and Pn contents were 2.75 to 70.9 mg/g and traces to 3.18 mg/g, respectively. The percentage of pomegranate juice was highly correlated with the intensity of the pomegranate ID attribute (R = 0.85; p < 0.001), Pn content (R = 0.71; p < 0.001), and EA content (R = 0.36; p < 0.001). The experimental results showed a high variability in the content of bioactive compounds and the need to urge food companies to optimize processes and storage conditions. Although no health claim for pomegranate has been authorized so far at the European Union, significant mismatches among labelling and bioactive compounds content are misleading consumers. Practical Application Pomegranate juice and nectar producers need to evaluate the real content of bioactive Pn, EA, and TPC in their products to optimize formulation, heat treatment, packaging and storage conditions to guarantee high levels of bioactive compounds during shelf life. Producers’ organizations may benefit from harmonizing Pom products labelling, so they may fulfill consumer expectations and may be ready if health claims are finally authorized for these products. The development of a new sensory quality marker will be an interesting option.
This manuscript presents results of the qualitative characteristics of strawberry cloudy juice and beverages with the addition of 0.2% and 0.3% of carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), and xanthan gum (XG). Fresh products were evaluated with reference to their sensory quality (5-point scale). Changes in L*a*b* parameters and in the stability of anthocyanins (ultra-performance liquid chromatography-mass spectrometry) were monitored in the storage experiment (6 months, 4ºC). Most of the hydrocolloids have contributed to the improvement of the taste and the consistency of strawberry products. In overall taste evaluation, the highest scores were given to the samples with CMC, whereas in the consistency evaluation, to the samples with CMC, GG, and LBG addition at a dose of 0.2%. The study of color parameters of the products has indicated signifi cant changes in their chromatic space during storage. After 6 months, beverages with CMC, GG, and LBG were darker in comparison to the control sample. The contribution of red color in beverages was higher, and of yellow color was lower than in the strawberry juice. Strawberry juice was characterized by a high degree of anthocyanins degradation (Dd=84%), especially of pelargonidin-3-glucoside and cyanidin-3-malonylglucoside. The use of hydrocolloids has contributed to the partial reduction of this phenomenon. In conclusion, the most benefi cial protective effect on anthocyanins (Dd= 65%) and the impact on the sensory characteristics in strawberry beverages was provided by LBG application.
In this study, the polyphenols content, a-amylase, a-glucosidase and cholinesterase-inhibiting activities of cloudy peach (Prunus persica) juices, were measured immediately after thermal treatment and after storage (6 months at 4 and 30°C). The study showed that some cultivars were more useable for industry than others. Due to the high content of polyphenols and a high ability to inhibit enzymes linked to type 2 diabetes and Alzheimer's disease, noteworthy are the juices obtained from 'Redheaven early' and 'Redheaven' cultivars. The content of total phenolics ranged from 1109.7 to 390.7 mg/L of juice, and the dominant fraction was polymeric procyanidins. Following 6 months of storage a significant change was observed in the content of polyphenols, especially flavonols and anthocyanins. The data compiled from the conducted study indicate that peach juice could be useful for the juice industry as a promising source of bioactive compounds. Characteristics of peach juices during storage P. Nowicka et al. 1866 6 m at 30°C Paraguayo 17.41 AE 0.95b 254.54 AE 5.62e 2.12 AE 0.11e 271.95 AE 6.57e 22.16 AE 1.07d 26.84 AE 1.56c 0.00 AE 0.00d 0.57 AE 0.03 2.41 AE 0.18a 51.98 AE 2.84c Candor 15.96 AE 0.05c 329.26 AE 3.99d 2.49 AE 0.09c 345.22 AE 4.04d 41.50 AE 3.93b 22.81 AE 0.83d 0.70 AE 0.03c 1.94 AE 0.21 1.93 AE 0.06b 68.88 AE 5.06b Harna s 15.55 AE 0.99c 447.89 AE 8.70c 2.93 AE 0.04a 463.44 AE 9.69c 33.71 AE 0.76c 18.42 AE 1.10e 0.94 AE 0.05b 1.00 AE 0.09 1.55 AE 0.01d 55.62 AE 2.01c Characteristics of peach juices during storage P. Nowicka et al. PcJ, peach juice. Mean values followed by different letters are statistically different at P ≤ 0.05. † Values are means of three repetitions. ‡ The percentage values means changes of enzyme inhibition during storage time compared to the products immediately after processing.Italic values are means of average inhibitory activities toward enzymes, within selected qualitative characteristics (stability of selected cultivars and the effect of storage time).Characteristics of peach juices during storage P. Nowicka et al. 1872 Characteristics of peach juices during storage P. Nowicka et al.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.