The evaluation of organically grown apple cultivars for special diet puree production

Abstract

The aim of this research was to evaluate organically grown Latvian extensive apple cultivars for production of puree for special diets with high content of bioactive compounds. Five organically grown extensive cultivars were selected for evaluation within the project: 'Antonovka', 'Filippa', 'Nicnera Zemenu', 'Rudens Svitrotais', 'Sipolins'. All these apple cultivars were evaluated fresh and after processing into puree. The content of soluble solids, titratable acids, vitamin C, total carotenes, total phenols, total flavonoids, antiradical activity (DPPH and ABTS +), and pH were determined. The cultivars with the highest soluble solids content both fresh and puree were 'Nicnera Zemenu' and 'Sipolins' with 12.7 to 13.5 Brix%, but the lowest pH value and the highest titratable acids content was detected in apple cultivar 'Antonovka'. Fresh apples of this cultivar showed also the highest vitamin C content (14.5 mg 100 g-1), but after processing into puree the vitamin C content significantly decreased and did not exceed 7.2 mg 100 g-1. Fresh apples and apple puree from cultivar 'Antonovka' had the highest content of total phenolics, total flavonoids and DPPH radical scavenging activity, whereas the lowest results showed fresh apples and puree of cultivar 'Sipolins'. Apples are not a source of caroteinoids therefore the total carotenes content in fresh apples was not higher than 0.13 mg 100 g-1 (cultivar 'Filippa') and after processing in puree it significantly (p<0.05) decreased. Apple processing had a significant (p<0.05) influence on the bioactive compounds in product.

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products

“…The main factors influencing antioxidant activity are phenolic compounds [29]. Based on the results obtained, it can be concluded that there is a correlation between the total content of polyphenols and the antioxidant activity, a conclusion also reached by Loncaric (2014), Park et al (2015) and Kampuse et al (2019) [27,48,62]. In the case of purees, with the decrease in the total content of polyphenols, the antioxidant activity also decreased; similar results were obtained by Loncaric et al (2014) [27].…”

“…In the case of the raw mash, respectively the cooked mash, a decrease in the content of polyphenols was determined during the storage period. In the cooked mash, a higher content of polyphenols was obtained by up to 51% compared to the raw mash, this fact being due to the change in the concentration of the sample during the heat treatment, with similar results being obtained by Park et al (2015) and Kampuse et al (2019) [43,48,62]. The significant decrease in the total content of polyphenols in the cooked puree, compared to that of the raw puree, is due to the catalysis of the oxidation of phenolic compounds by polyphenoloxidase.…”

“…The titratable acidity was determined by titrating with NaOH 0.1 N the sample obtained from 5 g of sample and 50 mL of water. The titration was carried out until pH = 8.1, and ml NaOH 0.1 N were converted into g malic acid equivalent (MAE)/kg [27,41,43,[46][47][48][49][50][51][52].…”