Open AccessCOMPARATIVE ANALYSIS OF THE CONTENT OF CATECHINS IN FRUITS OF NEW VNIISPK BREEDING APPLE VARIETIES AND IN THEIR PROCESSING PRODUCTS
Author(s) -
Левгерова Надежда Станиславовна,
Салина Елена Сергеевна,
Макаркина Маргарита Алексеевна
Publication year - 2021
Publication title -
himiâ rastitelʹnogo syrʹâ
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.2
H-Index - 6
eISSN - 1029-5151
pISSN - 1029-5143
DOI - 10.14258/jcprm.2021027870
Subject(s) - catechin , food science , cultivar , chemistry , polyphenol , horticulture , biology , antioxidant , biochemistry
Apple is a supplier of raw materials for processing as a leader in industrial horticulture. Apple preserves keep to a large extent useful properties of fresh fruits. The aim of this study was to review multi-year data of catechin content in fruits and processing products of 36 new VNIISPK breeding apple varieties.
The average content of catechin in fruits of new varieties was 141.9±4.9 mg/100 g while cultivar variation was from 91 mg/100 g in Ven'yaminovskoe to 243 mg/100 g in Zaryanka (V=21.0%). The catechin content in all types of processing was lower than in fresh fruits. The catechin content of processing products remained at an average of about a third of catechin quantity in apples. The catechin content decreased in series: juice→compote→preserves of apples and jam, since their preservation is greatly influenced by the increase in temperature during the processing of raw materials (r = -0.78 *). The absence of reliable direct correlation between the initial amount of catechin in the fruits and in the processing products confirms the importance of variety selection which keep a high level of catechin during processing.