In the apple peel the concentrations of hydroxycinnamic acids, dihydrochalcones, flavanols and total phenolic content remained quite constant or slightly decreased during the advanced apple ripening. On the contrary an intensive accumulation of flavonols and anthocyanins took place during this period. During the five weeks sucrose significantly increased, whereas fructose and glucose fluctuated around the same level in one season and decreased in another. Regarding malic and citric acids, an expected decrease was recorded.
COBISS.SI-ID: 7789433
The effects of different drying methods (figs dried in the drying oven or in the sun) on the content change of selected primary and secondary metabolites have been monitored in fig fruit. Previous reports indicate a different chemical profile of fig cultivars which bear fruit twice a year and thus these cultivars were sampled three times. It turned out that the content level of both primary and secondary metabolites increased after drying, which can mainly be ascribed to a decrease in the quantity of water in the fruit. Figs dried in the drying oven had significantly higher contents of all analyzed phenolic compounds compared to sun dried figs, except of cianidin-3-O-rutinoside. Therefore, the results of our studies indicate that appropriately dried fig fruits can serve as a good source of phenolic compounds.
COBISS.SI-ID: 6834297
The study was performed on apple trees, ‘Golden Delicious’ cv., which is a scab-susceptible cultivar. The phenolic content of apple fruit was determined in different parts of the peel. The phenolic compounds were analysed in the scab spot, in the tissue around the spot and in the healthy tissue. We determined the concentration of various phenolic compounds and related enzyme activities. Infection with the Venturia inaequalis fungus enhanced the metabolism of phenolic compounds at the scab spot, around the spot and in healthy peel. Compared with the healthy tissue and the tissue around the spot, the scab spot showed higher enzyme activity for all tested enzymes, except for dihydrochalcone 2-O-glucosyltransferase, which had lower activity in the scab spot. In comparison to the healthy peel, the scab spot showed up to 3.4 times more hydroxycinnamic acids, up to 1.1 times more dihydrochalcones and up to 1.4 times more flavan-3-ols. In contrast, the healthy peel showed up to 1.6 times more flavonols than the scab spot.
COBISS.SI-ID: 6271865
Sugars and organic acids in the fruit of two cultivars and three selections of black elderberry (Sambucus nigra L.): ‘Haschberg’, ‘Rubini’, ‘Selection 13’, ‘Selection 14’ and ‘Selection 25’ were quantified. The anthocyanin as well as quercetin profiles of this plant material were also established by the use of HPLC/MS. Significant differences in the concentration of sugars and organic acids were detected between the widely spread cultivar ‘Haschberg’ and all other cultivars/selections; ‘Haschberg’ was the richest in organic acids (6.38 g/kg FW), and it contained the least sugar (68.5 g/kg1 FW). The following major cyanidin based anthocyanins were identified in the fruit of black elderberry: cyanidin 3-sambubioside-5-glucoside, cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-glucoside and cyanidin 3-rutinoside. The most abundant anthocyanin in elderberry fruit was cyanidin 3-sambubioside, which accounted for more than half of all anthocyanins identified in the berries. The ‘Rubini’ cultivar had the highest amount of the anthocyanins identified (1265 mg/100 g FW) and the lowest amount was measured in berries of the ‘Selection 14’ (603 mg/100 g FW). The ‘Haschberg’ cultivar contained a relatively low amount of anthocyanins in ripe berries (737 mg/100 g FW). From the quercetin group, quercetin, quercetin 3-rutinoside and quercetin 3-glucoside were identified; the latter prevailing in black elderberry fruit. The cultivar with the highest amount of total quercetins was ‘Selection 25’ (73.4 mg/100 g FW), while the ‘Haschberg’ cultivar contained average amounts of quercetins (61.3 mg/100 g FW). The chemical composition of the ‘Haschberg’ cultivar, the most commonly planted, conforms to the standards for sugars, anthocyanins and quercetins and exceeds them in the content levels of organic acids, the most important parameter in fruit processing.
COBISS.SI-ID: 5697913
The accumulation of anthocyanins and the evolution of fruit colour were investigated during ripening of Prunus domestica L. Using HPLC, the fruit of the ‘Jojo’, ‘Valor’, ‘Cacanska rodna’ and ‘Cacanska najbolja’ cultivars were quantified for anthocyanins during a 25-day period of ripening (a 33-day period in the case of ‘Jojo’). The major anthocyanin was cyanidin 3-rutinoside which, in ripe fruits, ranged from 4.1 to 23.4 mg/100 g FW (from 52.6% to 73.0%). It was followed by peonidin 3-rutinoside (from 6.5% to 37.9%), cyanidin 3-glucoside (from 1.8% to 18.4%), cyanidin 3-xyloside (from 4.7% to 7.8%) and peonidin 3-glucoside (from 0.0% to 0.4%). The ripening process resulted in a concentration increase of total anthocyanins and changed the ratios amongst the anthocyanins. The colour parameters, L*, a*, b*, chroma and hue angle, of partially ripe plums were higher than those in the ripe fruit, but the CIRG index of partially ripe fruit was always lower than that of ripe fruit. The total anthocyanins were weakly correlated with each of the colour parameters; their relationships varied between cultivars and ripening stage. Correlation coefficients between individual anthocyanins and colour parameters in ripe plums were cultivar-dependent.
COBISS.SI-ID: 5838201