Ancient apple varieties can be an important source of fruit products rich in polyphenols with a good taste and aroma. In this study juices were produced from three varieties of apples CPanaia-red', `Cipolla', and `Nesta') grown. in Tuscany (Italy). The phenolic contents, the sensory characteristics and the volatile compounds profile (VOCs) were analysed. The phenolic content was measured by spectrophotometer assays, and antioxidant activity was assessed using the in vitro test for the DPPH' radical. The VOCs profile was evaluated by DHS-GC-MS analysis and the sensory characteristics by a qualified sensory panel test. It was found that `Panaia-red' juice had the highest level of phenolic compounds, except for flavonols, which were higher in the `Cipolla' juice. `Nesta' and `Panaia-red' apple juices had the highest antioxidant activity. A total of forty-four volatile compounds were detected in the apple juices and a good score for taste and aroma was given to the juices by expert assessors. In comparison with commercial apple juices, the apple juices studied had approximately a double content of polyphenols, and, furthermore, they had a good aromatic profile and pleasantness with respect to the minimum threshold required by the sensory analysis (minimum score = 5).
Antioxidant properties, sensory characteristics and volatile compounds profile of apple juices from ancient Tuscany (Italy) apple varieties
Michelozzi M;
2016
Abstract
Ancient apple varieties can be an important source of fruit products rich in polyphenols with a good taste and aroma. In this study juices were produced from three varieties of apples CPanaia-red', `Cipolla', and `Nesta') grown. in Tuscany (Italy). The phenolic contents, the sensory characteristics and the volatile compounds profile (VOCs) were analysed. The phenolic content was measured by spectrophotometer assays, and antioxidant activity was assessed using the in vitro test for the DPPH' radical. The VOCs profile was evaluated by DHS-GC-MS analysis and the sensory characteristics by a qualified sensory panel test. It was found that `Panaia-red' juice had the highest level of phenolic compounds, except for flavonols, which were higher in the `Cipolla' juice. `Nesta' and `Panaia-red' apple juices had the highest antioxidant activity. A total of forty-four volatile compounds were detected in the apple juices and a good score for taste and aroma was given to the juices by expert assessors. In comparison with commercial apple juices, the apple juices studied had approximately a double content of polyphenols, and, furthermore, they had a good aromatic profile and pleasantness with respect to the minimum threshold required by the sensory analysis (minimum score = 5).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
