Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluation

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• 作者：Rodrigo P. Feliciano ; C. Antunes ; A. Ramos ; Ana Teresa Serra ; M.E. Figueira ; Catarina M.M. Duarte ; Agostinho de Carvalho ; Maria R. Bronze
• 关键词：Apples ; Compositional table ; Fibre content ; Phenolic content ; Vitamin content ; Sensory evaluation
• 刊名：Journal of Functional Foods
• 出版年：2010
• 出版时间：January 2010
• 年：2010
• 卷：2
• 期：1
• 页码：35-45
• 全文大小：466 K

文摘

Phytochemical and nutritional characterization of traditional (Bravo de Esmolfe, Malápio Fino, Malápio da Serra, and Pêro Pipo) and exotic (Golden, Starking, Fuji, Reineta Parda and Gala Galaxy) apple varieties from Portugal were performed. Measurements were taken on 43 parameters including water, protein, sugars, acids, fibre, vitamins (C, A,B1, B2, B3, B5, B6, B9, β-carotene and α-tocopherol), minerals (K, P, Mg, Ca, S, Na, Si, B, Fe, Al, Cu, Mn, Zn, Ni, Mo, Cd) and polyphenols (total, catechin, epicatechin, chlorogenic acid, phloridzin, quercetin-3-glucoside, quercetin-3-rhamnoside, kaempferol-3-glucoside, procyanidins B1 and B2). Nutritional composition results showed that traditional apples had higher contents of fibre, protein, sugars, β-carotene, vitamin E, Mg and phenolic compounds. A comparison between unpeeled and peeled apples was also performed for the Bravo de Esmolfe variety and the unpeeled apples had higher amounts of fibre. Results from sensory evaluation of traditional apples performed by selected assessors and consumers showed there were differences among sample attributes such as sourness, juiciness and hardness, and two apple varieties were preferred (Bravo de Esmolfe and Pêro Pipo) for their odour, taste, hardness and juiciness.