Sugar composition of apple cultivars and its relationship to sensory evaluation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00179906%3A_____%2F15%3A10314056" target="_blank" >RIV/00179906:_____/15:10314056 - isvavai.cz</a>

Alternative codes found

RIV/25271121:_____/15:#0000608

Result on the web

<a href="http://dx.doi.org/10.15193/ZNTJ/2015/101/062" target="_blank" >http://dx.doi.org/10.15193/ZNTJ/2015/101/062</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15193/ZNTJ/2015/101/062" target="_blank" >10.15193/ZNTJ/2015/101/062</a>

Result language

angličtina

Original language name

Sugar composition of apple cultivars and its relationship to sensory evaluation

Original language description

The increasing consumption of sugars is one of the factors contributing to the obesity epidemic. Our research was carried out on the sugar composition of apples. The purpose of the study was to determine the quantitative and qualitative composition of sugars of different apple varieties from the East Bohemia region. In this study dry matter content and sensory characteristics were also evaluated. Apples contain fructose, glucose and sucrose. Fructose is known to be a highly lipogenic sugar that has profound metabolic effects in the liver, and has been associated with many of the components of the metabolic syndrome (insulin resistence, elevated waist circumference, dyslipidemia, and hypertension). Fructose, glucose and sucrose in different apple cultivars were extracted with ethanol, derivatized, and determined by gas chromatography. 17 cultivars of apple were analysed. The average fructose content was 6.52 +- 1 g/100 g of apple (8.1 - Golden Delicious, 4.8 - Selena), glucose content 1.46 +- 0.55 g/100 g of apple (3 - Red Delicious, 0.9 - Ontario), and sucrose content 4.75 +- 1.35 g/100 g of apple (7.2 Opal, 2.1 Melrose). The cultivars suitable for nutrition of patients with metabolic syndrome are Selena and Ontario.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

ZYWNOSC-Nauka Technologia Jakosc

ISSN

1425-6959

e-ISSN

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Volume of the periodical

101

Issue of the periodical within the volume

4

Country of publishing house

PL - POLAND

Number of pages

14

Pages from-to

137-150

UT code for WoS article

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EID of the result in the Scopus database

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