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Nutrient compositions and functional constituents of 12 crabapple cultivars ( Malus Mill. species): Aptitudes for fresh consumption and processing
Author(s) -
Yu Changhao,
Wang Meng,
Liu Fang,
Wang Min
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15341
Subject(s) - cultivar , ascorbic acid , chemistry , food science , flavonoid , rutin , malus , composition (language) , chlorogenic acid , quinic acid , botany , polyphenol , antioxidant , horticulture , biology , biochemistry , linguistics , philosophy
Crabapple is a species with roles in aesthetics, ecology, and food materials. Twelve crabapple cultivars ( Malus Mill. spp.) were analyzed for nutritional composition and functional constituents. Results show that amounts of ascorbic acid (202–704 mg/g) and phenolic compounds (665.96–2275.30 mg GAE/100 g) in these crabapple varieties are higher than those in some common fruits. Glucose and fructose were the most abundant sugars found in all cultivars, while the predominant organic acid in the different cultivars varied. Crabapples showed high DPPH radical scavenging activity and reducing power. Rutin was the predominant flavonoid component, while vanillic acid and chlorogenic acid were the major phenolic acids in most of the crabapples. Among the cultivars studied, Royalty, Strawberry Parfait, Sparkler, and Adams showed the highest total phenol content and flavonoid content, which have health benefits. Fresh Kelsey and Fuguhongguo were suitable for consumption. The cultivars were well‐separated by principal component analysis (PCA). Novelty Impact Statement Twelve crabapple cultivars were analyzed for nutritional composition and functional constituents. Phenolic compounds (665.96–2275.30 mg GAE/100 g) in these crabapple varieties are higher than those in some common fruits. The different cultivars which had different physicochemical and antioxidant characteristics can be well‐separated by principal component analysis (PCA).