Vol 17 No 4-5 (2011)
Cikkek

Preliminary evaluation of selected Prunus spinosa and P. insititia genotypes for their nutraceutical properties

Published December 4, 2011
N. Papp
Corvinus University of Budapest, Faculty of Food Science, Department of Applied Chemistry, 1118 Budapest, Villányi út 29., Hungary; University of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, Hungary
F. Szőke
University of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, Hungary
Z. Szabó
University of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, Hungary
J. Nyéki
University of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, Hungary
É. Stefanovits-Bányai
Corvinus University of Budapest, Faculty of Food Science, Department of Applied Chemistry, 1118 Budapest, Villányi út 29., Hungary
A. Hegedűs
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Genetics and Plant Breeding, 1118 Budapest, Villányi út 29., Hungary
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How to Cite

APA

Papp, N., Szőke, F., Szabó, Z., Nyéki, J., Stefanovits-Bányai, É., & Hegedűs, A. (2011). Preliminary evaluation of selected Prunus spinosa and P. insititia genotypes for their nutraceutical properties. International Journal of Horticultural Science, 17(4-5), 19-22. https://doi.org/10.31421/IJHS/17/4-5/961

Abstract

Fruits of nine Prunus spinosa and P. insititia selections were compared in their ferric reducing antioxidant power and total phenolic content. The antioxidant capacity and total phenolic content ranged between 6.36 and 29.26 mmol AA/L, and 5.04 and 29.71 mmol GA/L, respectively. These ranges cover an almost 5-times variation among the tested genotypes. The Pearson’s coefficient was very high (0.92) indicating a major contribution of polyphenolics to the antioxidant capacity of the tested Prunus fruits. Conserving resulted in an approximate 20 % loss of antioxidant power and slightly increased phenolic contents. Our results led us to the conclusion that fruit of Prunus spinosa and P. insititia might be considered as rich sources of antioxidants. In addition, procession with heat treatment caused only a slight decrease in the antioxidant capacity without loss in the total polyphenolic content.

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