Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

Campo, Gloria del; Santos, J. Ignacio; Berregi, Iñaki; Munduate, Arantza

doi:10.1016/j.foodcont.2004.05.013

Cited by 19 publications

(19 citation statements)

References 14 publications

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“…Thus besides pH, other factors may play an important role in patulin accumulation at room temperature. The profile of phenolic compounds varies depending on variety24, 25 and storage treatment 26. These compounds are claimed to have antimicrobial properties and, therefore, they may influence patulin accumulation.…”

Section: Discussionmentioning

confidence: 99%

Effects of apple and pear varieties and pH on patulin accumulation by Penicillium expansum

et al. 2008

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BACKGROUND: Accumulation of patulin in apples and pears and subsequently in their by-products is caused mostly by Penicillium expansum which causes blue mould. Fruit pH and other parameters are sometimes characteristic of a certain variety and thus the use of particular varieties might affect patulin content in the final products. The aim of this study was to evaluate the influence of fruit variety and pH on patulin accumulation. Patulin accumulation in both apple and pear juices at different pH and also in different apple varieties (Golden, Gala and Fuji) and pear varieties (Blanquilla and Conference) was assessed.

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Section: Discussionmentioning

confidence: 99%

Effects of apple and pear varieties and pH on patulin accumulation by Penicillium expansum

et al. 2008

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“…Apple juices were obtained by the pressing of many varieties of cider apples from the Basque Country, as ‘Gezamina’, ‘Goikoetxea’, ‘Moko’, ‘Txalaka’ and ‘Urtebi’ the main varieties according with del Campo et al . () or cider apples imported from other Spanish Regions (Asturias and Galicia).…”

Section: Methodsmentioning

confidence: 97%

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

Garai-Ibabe

Irastorza

Dueñas

et al. 2012

Int J of Food Sci Tech

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Summary The evolution of biogenic amines and other nitrogen compounds during the elaboration period of natural ciders in two successive seasons and two types of presses was studied. The harvest year affects the concentrations of most of the amino acids, while few of them were affected by the type of press. Asparagine and aspartic acid were the most abundant amino acids in fresh musts followed by α‐alanine, α‐aminobutyric acid, glutamine and glutamic acid. The mean concentrations of these amino acids in the fresh musts from the two harvest years were 12.35, 11.12, 6.45, 6.29, 5.28 and 4.87 mg L−1, respectively. During cidermaking, a decrease in the sum of all amino acids was detected (from 128 ± 54.311 mg L−1 to 22.5 ± 4.863 mg L−1 in 2005 and from 72.2 ± 15.256 mg L−1 to 6.5 ± 4.112 mg L−1 in 2006). Furthermore, significant differences in the concentration of most amino acids related to harvest year were observed. Concerning the biogenic amine content, putrescine was the main and the only amine present in all musts (3.72 ± 1.68 mg L−1) and ciders (3.59 ± 1.83 mg L−1). Histamine was the second biogenic amine of quantitative importance in final ciders (1.15 ± 0.69 mg L−1), and tyramine was only detected in one of the cidermaker cellars at the end of the elaboration period. The low concentrations of biogenic amines in ciders were attributed to the low contents of the corresponding precursor amino acids and do not affect to cider quality.

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“…& Rudell, 2012; Lee, Rudell, Davies, & Watkins, 2012), liquid chromatography/mass spectrometry (LC/MS) (Guo, Yue, Yuan, & Wang, 2013;Kristensen, Engelsen, & Dragsted, 2012;Lee, Mattheis, et al, 2012), and nuclear magnetic resonance (NMR) spectroscopy (Belton et al, 1998;del Campo, Santos, Berregi, & Munduate, 2005;del Campo, Santos, Iturriza, Berregi, & Munduate, 2006;Vandendriessche et al, 2013;Vermathen, Marzorati, Baumgartner, Good, & Vermathen, 2011) have been carried out. Despite its low sensitivity, NMR-based metabolomics has several advantages, including its rapidity, reproducibility, that it is nondestructive, and that it can be used for high-throughput characterisation (Spraul et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

A NMR-based, non-targeted multistep metabolic profiling revealed l-rhamnitol as a metabolite that characterised apples from different geographic origins

et al. 2015

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Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

Cited by 19 publications

References 14 publications

Effects of apple and pear varieties and pH on patulin accumulation by Penicillium expansum

Effects of apple and pear varieties and pH on patulin accumulation by Penicillium expansum

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

A NMR-based, non-targeted multistep metabolic profiling revealed l-rhamnitol as a metabolite that characterised apples from different geographic origins

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