Data di Pubblicazione:
2022
Abstract:
Qualitative and DNA analysis can be performed by taking a multidisciplinary approach to
evaluate apple juices, the relevant values of which are a function of the origin, processing method and
cultivar used. In detail, the aims of this study were to characterize apple juices through physiochemical
analysis, sensory analysis and DNA analysis to evaluate the efficiency of simple sequence repeat (SSR)
markers for cultivar identification. Six apple juices made with cv Golden Delicious, cv Granny Smith
and a mix of these cultivars from an e-commerce platform (Samples A and B), DISAFA (Samples C
and D) and a local farm (Piedmont, Italy) (Samples E and F) were considered. Apple juices A, B, E
and F (clarified and pasteurized) can be considered as being of high quality, while Samples C and D
were unclarified, unpasteurized and made with apples purchased from a local store. Considering the
qualitative analysis, it was observed that the cultivar of apple affected the parameters assessed. In the
case of total phenolic compounds, the highest values were observed for juices made only with cv
Granny Smith, suggesting how this cultivar contributes to maintaining these nutraceutical compounds
more than cv Golden Delicious. Regarding DNA analysis, a limited number of markers, i.e., 4 and 3,
respectively, for the apple juices originating from e-commerce and a local farm could successfully
produce reproducible amplified fragments. These results can be related to the different procedures used
in processing apple juices of different origins.
Tipologia CRIS:
03A-Articolo su Rivista
Keywords:
origin; DNA; cultivar; polyphenols; panelist
Elenco autori:
Daniela Torello Marinoni, Paola Ruffa, Vera Pavese , Nicole Roberta Giuggioli
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