Inner content and processing industrial characteristics of new Hungarian bred sour cherry cultivar candidate

The Hungarian bred sour cherry cultivars play an important role in the global sour cherry sortiment among the grown sour cherry cultivars because their are grown in the most important sour cherry growing countries. The Hungarian bred cultivars are suited not only for industrial purposes but for fresh consumption because of their good tastes. During our trials we have examined IV-3/48 cultivar candidate was bred at Research Institute for Fruit Growing and Ornamentals Budapest-Erd for industrial purposes and amounced for examination and named 'Erdi ¡pari' at Central Agricultural Office in Budapest. The IV-3/48 has very early ripening time (late May). We examinated suitability of this cultivar candidate for shaking and for changing of its inner content value during the ripening time. The samples were collected three times during the ripening time in 2008, 2009 and 2010. We determined the suitability of choosen candidate for food industrial purposes which appoint a ripening time when the content of antioxidant compounds is the highest. Our aim was to determine the suitability of IV-3/48 sour cherry cultivar candidate for producing food industrial products. Refraction, titrable acid content, watersoluble antioxidant capacity, total antocyanin and polyphenol content of fruits were measured under laboratorical conditions. According to the results of inner content value the optimal shaking time of this cultivar candidate can stated in the last stage of ripening time. In this stage the watersoluble antioxidant capacity, anthocyanin and polyphenol capacity of IV-3/48 sour cherry candidate is suitable. On the grounds of our results this candidate neared or exceeded both watersoluble antioxidant capacity and anthocyanin as well as polyphenol content of standard cultivars. According to our results this candidate is suitable for food industrial purposes for producing both fruit juice concentrate and dried cherries. During the drying IV-3/48 saved its natural color therefore the food industry can use it for natural coloring material

Comparison of antioxidant parameters in three different parts of the berries of some sea buckthorn genotypes

In the last few decades, the cultivation and consumption of sea buckthorn (Hippophae rhamnoides L.) is increasing with the extending prevalence of health-conscious nutrition. For that reason, investigation of antioxidant value and finding differences between varieties are especially current research topic. The aim of this study was to determine the antioxidant status of the different parts of the sea buckthorn berry (skin + flesh, juice, peel) by TPC and FRAP analysis in the case of six genotypes. Based on our results, the polyphenol content of the skin of the berries of the cultivars the 'Leikora', 'Mara' and 'Habego' was significantly higher. The highest FRAP value was for the berries of 'Mara', followed by R-01 and Askola, while the lowest value was represented by the 'Clara'. The FRAP value of the berry skin was significantly higher for the ‘Leikora’ and ‘Habego’

Jednostavna i brza metoda određivanja udjela ukupnih karotenoida u liofiliziranoj marelici (Prunus armeniaca L.) pomoću refleksne kolorimetrije i fotoakustične spektroskopije

Photoacoustic spectroscopy (PAS) and reflectance colorimetry are suggested as new tools for the analysis of total carotenoids in lyophilized apricot powders. The data obtained by these two techniques from seven apricot cultivars were compared to those acquired by spectrophotometry and high-performance liquid chromatography (HPLC). Best correlations were found between the total carotenoid (TC) content (obtained by VIS spectrophotometry: 1.2–3.4 mg per 100 g of fresh mass) and colorimetric index a* (a* represents the redness of the investigated sample), as well as either argon-ion laser- or xenon-lamp-based PAS. In all three cases linear correlations were comparable. However, according to the sensitivity and precision data, expressed via limit of detection (LOD) and measurement repeatability, the Xe-lamp-based PAS is a preferred approach, followed by colorimetric index a* and Ar-ion laser PAS. Both PAS methods exhibit practically the same Pearson\u27s correlation coefficient (R=0.987 and R=0.991) values. Nevertheless, residual sum of squares (RSS) and residual standard deviation of the linear regression (sy/x) differ markedly. For Xe-lamp-based PAS these parameters were much lower than in the case of Ar-ion laser PAS. Likewise, analysis imprecision amounted to relative standard deviation (RSD) of 1–3 % for Xe-lamp PAS and 2–6 % for Ar-ion laser PAS. On the other hand, as expected, the calibration sensitivity achieved for the PAS signal induced by an Ar-ion laser at 481 nm was substantially higher than that of a Xe-lamp at 470 nm. Nevertheless, according to much lower sy/x, the corresponding LOD for Xe-lamp PAS was still two times lower than that of Ar-ion-based laser PAS (0.59 vs. 1.10 mg per 100 g). Unlike this, Ar-ion laser PAS showed more favourable instrumental precision and standard error of the weighed mean when compared to the Xe-lamp PAS (0.1–0.6 and 0.1–0.3 % vs. 0.5–8.0 and 0.4–1.7 %, respectively). As far as colorimetric indices are concerned, only a* proved to be analytically useful; excellent R but rather modest RSS and sy/x resulted in LOD value of 0.70 mg per 100 g and acceptable analysis imprecision of up to 3 %. The outcome of this research provides sufficient amount of evidence that analytical methods such as reflectance colorimetry and PAS without the use of any chemicals are feasible for reliable quantification of total carotenoids in freeze-dried apricot homogenates.Fotoakustična spektroskopija (PAS) i refleksna kolorimetrija predložene su kao nove metode određivanja udjela ukupnih karotenoida u liofiliziranom prahu marelice. Rezultati dobiveni ispitivanjem sedam kultivara marelice ovim dvjema tehnikama uspoređeni su s onima dobivenim konvencionalnom vidljivom spektrofotometrijom i tekućinskom kromatografijom visoke djelotvornosti (HPLC). Najbolje su korelacije dobivene između udjela ukupnih karotenoida (vidljivom je spektrofotometrijom utvrđen udjel od 1,2 do 3,4 mg u 100 g svježe mase) i kolorimetrijskog indeksa a* (parametar crvenila ispitanog uzorka), te metodom PAS s argonskim laserom ili ksenonskom lampom kao izvorom zračenja. U sva su tri slučaja dobivene usporedljive linearne korelacije. Međutim, s obzirom na osjetljivost i preciznost rezultata izraženih pomoću granice detekcije i ponovljivosti mjerenja, najboljom se pokazala metoda PAS sa ksenonskom lampom, zatim kolorimetrijski indeks a* i naposljetku metoda PAS s argonskim laserom. Obje su metode PAS imale podjednake Pearsonove koeficijente korelacije (R=0,987 i R=0,991). Ipak, rezidualna suma kvadrata (RSS) i rezidualna standardna devijacija linijske regresije (sy/x) značajno su se razlikovale. Za metodu PAS sa ksenonskom lampom ovi su parametri bili znatno manji nego za metodu PAS s argonskim laserom. Također, nepreciznost je metode izražena pomoću relativne standardne devijacije (RSD) bila od 1 do 3 % za metodu PAS sa ksenonskom lampom i od 2 do 6 % za metodu PAS s argonskim laserom. S druge je pak strane, kao što je i bilo očekivano, kalibracijska osjetljivost postignuta za signal PAS induciran argonskim laserom pri 481 nm bila znatno niža od one dobivene ksenonskom lampom pri 470 nm. Ipak, zahvaljujući bitno nižoj vrijednosti sy/x, granica detekcije metode PAS sa ksenonskom lampom (0,59 mg u 100 g) bila je dvostruko manja od one metode PAS s argonskim laserom (1,10 mg u 100 g). Nasuprot tomu, metoda PAS s argonskim laserom imala je bolju preciznost instrumenta (nepreciznost mjerenja od samo 0,1-0,6 %) i standardnu pogrešku ponderirane sredine (0,1-0,3 %), u usporedbi s metodom PAS sa ksenonskom lampom (0,5-8,0 % odnosno 0,4-1,7 %). Među kolorimetrijskim indeksima samo je indeks a* bio koristan za analizu; odlične vrijednosti R, ali skromne vrijednosti RSS i sy/x rezultirale su granicom detekcije od 0,70 mg u 100 g i prihvatljivom nepreciznošću mjerenja od najviše 3 %. Rezultati ovog istraživanja pokazuju da se analitičke tehnike, poput refleksne kolorimetrije i fotoakustične spektroskopije mogu primijeniti za pouzdano određivanje udjela ukupnih karotenoida u liofiliziranim homogenatima marelice, i to bez uporabe reagenasa

Biological Activity of Sour Cherry Fruit on the Bacterial Flora of Human Saliva in vitro

U radu je prvi put prikazan antibakterijski učinak mađarskih kultivara višanja. Ispitana je biološka aktivnost soka od ovih sorata: Érdi jubileum, Érdi bőtermő, Maliga emléke and Kántorjánosi 3, ubranih u različitim fazama zrelosti, te njihov učinak na suzbijanje bakterija u ljudskoj slini. Različitim metodama određivan je utjecaj višanja na miješanu bakterijsku floru sline 10 dobrovoljaca. Baktericidni je učinak procijenjen određivanjem minimalne inhibitorne koncentracije (metodom difuzije agara) i određivanjem najmanjeg baktericidnog razrjeđenja (brojanjem preživjelih bakterijskih stanica u razrijeđenim sokovima). Antibakterijski je učinak također utvrđen praćenjem broja bakterijskih stanica preostalih nakon obrade nerazrijeđenim sokovima. Ispitani sokovi od višanja imali su impresivni baktericidni učinak na bakterije u ljudskoj slini, tj. smanjili su broj stanica za 10-100× u kratkom vremenskom roku (10-40 min). Sorta Érdi jubileum bila je učinkovitija od ostalih sorata (smanjila je broj stanica za 100 000× tijekom 270 min), a njezin je baktericidni učinak ovisio o zrelosti i datumu berbe. Biološki aktivne komponente sokova bile su učinkovite protiv širokog spektra oportunističkih patogenih bakterija, kao što su: Pseudomonas, Klebsiella, Pantoea spp. i Escherichia coli, uključujući i bakteriju Pseudomonas aeruginosa koja je otporna na antibiotike, a nisu utjecale na korisne probiotičke vrste Lactobacillus spp. Rezultati su potvrdili da su svi ispitani sokovi od višanja imali antibakterijski učinak, pa je zaključeno da se konzumiranjem višanja ili njihova soka može pozitivno utjecati na higijenu usne šupljine.This study is the first report on the antibacterial effect of Hungarian sour cherry cultivars. Biological activity of sour cherry juices prepared from fruits Érdi jubileum, Érdi bőtermő, Maliga emléke and Kántorjánosi 3 harvested at different maturity stages was investigated on bacteria present in human saliva. The influence of sour cherry on a mixed bacterial flora of human saliva of 10 volunteers was determined by different experimental approaches. Bactericidal effects were evaluated by minimum inhibitory concentration (MIC) using agar diffusion methods and by minimum bactericidal dilution (MBD) assays counting the number of surviving bacterial cells in the diluted juices. Time-dependent antibacterial effects were also determined by monitoring the decrease in bacterial cell numbers after the treatment with undiluted juices. The investigated sour cherry juices displayed an impressive bactericidal effect against human saliva bacteria (10–100× reduction of cell numbers) within a short time frame (10–40 min). Érdi jubileum was more effective (100 000× reduction of cell number after 270 min) than the other studied cultivars. Bactericidal effect was influenced by ripening of samples of Érdi jubileum obtained at different harvesting dates. Biologically active components were effective against a large spectrum of opportunistic bacterial pathogens such as Pseudomonas, Klebsiella, Pantoea spp. and Escherichia coli, including the antibiotic-resistant Pseudomonas aeruginosa but they were ineffective against beneficial probiotic Lactobacillus spp. Results confirmed the antibacterial potential of all the investigated sour cherry fruits, therefore the consumption of the fruit or its juice for positive influence on oral hygiene is highly recommended

Razgradnja antocijana tijekom toplinske obrade soka višnje

Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18 %, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19 % were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.Ispitan je ukupan udjel i vrijeme poluraspada antocijana u sokovima dobivenim od mađarskih sorata višnje Érdi bőtermő and Kántorjánosi 3 izloženim temperaturama od 70, 80 i 90 °C tijekom 4 h. Sok sorte višnje Érdi bőtermő imao je veću koncentraciju antocijana (812 mg/L) prije toplinske obrade od soka sorte Kántorjánosi 3 (513 mg/L). Antocijani su bili najmanje stabilni pri 90 °C, a njihova je stabilnost bila veća na 80 i 70 °C. Nakon obrade na 90 °C u soku sorte Érdi bőtermő bilo je 38 % manje antocijana, pri 80 °C bilo je 29 %, a pri 70 °C 18 % manje antocijana. U soku sorte Kántorjánosi 3 na temperaturi od 90 °C bilo je 46 % manje antocijana, pri 80 °C 29 %, a na 70 °C 19 % manje antocijana. Vrijeme poluraspada (t1/2) antocijana u soku višnje Érdi bőtermő bilo je dulje pri 90 °C nego u soku sorte Kántorjánosi 3, u kojem je vrijeme poluraspada antocijana bilo dulje pri 70 °C. U oba su soka prije toplinske obrade izmjerene veće koncentracije cijanidin-3-glukozil-rutinozida (Érdi bőtermő: 348 mg/L i Kántorjánosi 3: 200 mg/L) nego cijanidin-3-rutinozida (177 i 121 mg/L), no cijanidin-3-rutinozid se pokazao otpornijim na toplinu. Usporedbom dvaju sorata utvrđeno je da su oba antocijana bila stabilnija u soku višnje sorte Kántorjánosi 3 nego u soku sorte Érdi bőtermő. Brzina je razgradnje antocijana ovisila o sorti, što treba uzeti u obzir pri proizvodnji hrane

Jednostavna i brza metoda određivanja udjela ukupnih karotenoida u liofiliziranoj marelici (Prunus armeniaca L.) pomoću refleksne kolorimetrije i fotoakustične spektroskopije

Photoacoustic spectroscopy (PAS) and reflectance colorimetry are suggested as new tools for the analysis of total carotenoids in lyophilized apricot powders. The data obtained by these two techniques from seven apricot cultivars were compared to those acquired by spectrophotometry and high-performance liquid chromatography (HPLC). Best correlations were found between the total carotenoid (TC) content (obtained by VIS spectrophotometry: 1.2–3.4 mg per 100 g of fresh mass) and colorimetric index a* (a* represents the redness of the investigated sample), as well as either argon-ion laser- or xenon-lamp-based PAS. In all three cases linear correlations were comparable. However, according to the sensitivity and precision data, expressed via limit of detection (LOD) and measurement repeatability, the Xe-lamp-based PAS is a preferred approach, followed by colorimetric index a* and Ar-ion laser PAS. Both PAS methods exhibit practically the same Pearson\u27s correlation coefficient (R=0.987 and R=0.991) values. Nevertheless, residual sum of squares (RSS) and residual standard deviation of the linear regression (sy/x) differ markedly. For Xe-lamp-based PAS these parameters were much lower than in the case of Ar-ion laser PAS. Likewise, analysis imprecision amounted to relative standard deviation (RSD) of 1–3 % for Xe-lamp PAS and 2–6 % for Ar-ion laser PAS. On the other hand, as expected, the calibration sensitivity achieved for the PAS signal induced by an Ar-ion laser at 481 nm was substantially higher than that of a Xe-lamp at 470 nm. Nevertheless, according to much lower sy/x, the corresponding LOD for Xe-lamp PAS was still two times lower than that of Ar-ion-based laser PAS (0.59 vs. 1.10 mg per 100 g). Unlike this, Ar-ion laser PAS showed more favourable instrumental precision and standard error of the weighed mean when compared to the Xe-lamp PAS (0.1–0.6 and 0.1–0.3 % vs. 0.5–8.0 and 0.4–1.7 %, respectively). As far as colorimetric indices are concerned, only a* proved to be analytically useful; excellent R but rather modest RSS and sy/x resulted in LOD value of 0.70 mg per 100 g and acceptable analysis imprecision of up to 3 %. The outcome of this research provides sufficient amount of evidence that analytical methods such as reflectance colorimetry and PAS without the use of any chemicals are feasible for reliable quantification of total carotenoids in freeze-dried apricot homogenates.Fotoakustična spektroskopija (PAS) i refleksna kolorimetrija predložene su kao nove metode određivanja udjela ukupnih karotenoida u liofiliziranom prahu marelice. Rezultati dobiveni ispitivanjem sedam kultivara marelice ovim dvjema tehnikama uspoređeni su s onima dobivenim konvencionalnom vidljivom spektrofotometrijom i tekućinskom kromatografijom visoke djelotvornosti (HPLC). Najbolje su korelacije dobivene između udjela ukupnih karotenoida (vidljivom je spektrofotometrijom utvrđen udjel od 1,2 do 3,4 mg u 100 g svježe mase) i kolorimetrijskog indeksa a* (parametar crvenila ispitanog uzorka), te metodom PAS s argonskim laserom ili ksenonskom lampom kao izvorom zračenja. U sva su tri slučaja dobivene usporedljive linearne korelacije. Međutim, s obzirom na osjetljivost i preciznost rezultata izraženih pomoću granice detekcije i ponovljivosti mjerenja, najboljom se pokazala metoda PAS sa ksenonskom lampom, zatim kolorimetrijski indeks a* i naposljetku metoda PAS s argonskim laserom. Obje su metode PAS imale podjednake Pearsonove koeficijente korelacije (R=0,987 i R=0,991). Ipak, rezidualna suma kvadrata (RSS) i rezidualna standardna devijacija linijske regresije (sy/x) značajno su se razlikovale. Za metodu PAS sa ksenonskom lampom ovi su parametri bili znatno manji nego za metodu PAS s argonskim laserom. Također, nepreciznost je metode izražena pomoću relativne standardne devijacije (RSD) bila od 1 do 3 % za metodu PAS sa ksenonskom lampom i od 2 do 6 % za metodu PAS s argonskim laserom. S druge je pak strane, kao što je i bilo očekivano, kalibracijska osjetljivost postignuta za signal PAS induciran argonskim laserom pri 481 nm bila znatno niža od one dobivene ksenonskom lampom pri 470 nm. Ipak, zahvaljujući bitno nižoj vrijednosti sy/x, granica detekcije metode PAS sa ksenonskom lampom (0,59 mg u 100 g) bila je dvostruko manja od one metode PAS s argonskim laserom (1,10 mg u 100 g). Nasuprot tomu, metoda PAS s argonskim laserom imala je bolju preciznost instrumenta (nepreciznost mjerenja od samo 0,1-0,6 %) i standardnu pogrešku ponderirane sredine (0,1-0,3 %), u usporedbi s metodom PAS sa ksenonskom lampom (0,5-8,0 % odnosno 0,4-1,7 %). Među kolorimetrijskim indeksima samo je indeks a* bio koristan za analizu; odlične vrijednosti R, ali skromne vrijednosti RSS i sy/x rezultirale su granicom detekcije od 0,70 mg u 100 g i prihvatljivom nepreciznošću mjerenja od najviše 3 %. Rezultati ovog istraživanja pokazuju da se analitičke tehnike, poput refleksne kolorimetrije i fotoakustične spektroskopije mogu primijeniti za pouzdano određivanje udjela ukupnih karotenoida u liofiliziranim homogenatima marelice, i to bez uporabe reagenasa

Analysis of the antioxidant properties of sea buckthorn jams during storage

In the frame of this research, sea buckthorn jams were prepared by blending sea buckthorn pulp with apple pomace powder in varying proportions to achieve especially good organoleptic characteristics and texture without the addition of pectin. Apple pomace is a byproduct of apple juice production, and it might be suitable for replacing pectin in jam products. Sea buckthorn is an excellent ingredient of functional foods, having outstandingly useful biologically active compounds. It has positive impact on human health primarily as a result of its high C-vitamin, flavonoid, and carotenoid content. In this study, we compared the following quality parameters of sea buckthorn jam samples: water soluble dry matter content, titratable acid, polyphenol contents, antioxidant activity, and carotenoid components. Sea buckthorn jams were prepared from ‘Leikora’ berries by adding different proportions of apple pomace (0, 0.5, 1, 1.5, 2%). One jam was prepared for being used as control by adding pectin. Determination of dry mater content was fulfilled based on Codex Alimentarius 3-1-558/93 formula. Total titratable acid content was determined based on MSZ EN Nr 12147:1998 Hungarian Standard. Antioxidant status was determined by Ferric Reducing Antioxidant power (FRAP) assay and total polyphenol content using spectrophotometer; with high performance liquid chromatography (HPLC) β carotenoid was also identified and quantified. Consumer panel testing of the jams was carried out by sensory testing. Significant differences were shown in the quality parameters of sea buckthorn jams. Increasing the amount of apple pomace added to the sea buckthorn -apple jams resulted in higher polyphenol content of the samples. The loss of polyphenols was decreasing during storage, the more apple pomace was added to the samples. Adding apple pomace, was also favorable as it lowered the loss of β carotenoid during storage. Increasing the pomace proportion resulted in higher antioxidant capacity; however, the more apple pomace was added, the antioxidant capacity was decreasing in a higher degree during storage. The pomace did not have any negative effect on the sensory attributes, but it favorably affected the changes of valuable components during the storage; thus it might be a suitable replacement of pectin

Growth and Productivity of Sweet Cherry Varieties on Hungarian Clonal <i>Prunus mahaleb</i> (L.) Rootstocks

Due to climate changes, drought- and lime-tolerant Prunus mahaleb rootstock may gain importance. Among the Mahaleb rootstocks and hybrids, there are standard and moderate-vigorous types, but their intensive testing in orchards is still needed. Our paper reports on testing rootstocks SL 64, Bogdány, Magyar, SM 11/4 clonal Mahalebs, and the hybrid MaxMa 14. ‘Carmen’, ‘Vera’, ‘Paulus’, and ‘Rita’ sweet cherry trees were trained on the above rootstocks to the principles of Hungarian Cherry Spindle at a spacing of 1.6 × 5 m. Rootstocks SL 64, Bogdány, and SM 11/4 proved to be vigorous, while on rootstocks Magyar and MaxMa 14, the trees were moderately vigorous, about 80%. ‘Carmen’, ‘Vera’, and ‘Rita’ on Magyar and MaxMa 14 produced high cumulative yields without significant differences, while ‘Paulus’ trees were most productive on Bogdány rootstock. ‘Carmen’ on Bogdány rootstock, ‘Vera’ on Magyar and Maxma 14 rootstock, and ‘Rita’ on MaxMa 14 were more precocious than on SL 64. Contrary to SL 64 and MaxMa 14, both Magyar and Bogdány rootstocks resulted in abundant flat branching and good fruit size. Our conclusion is that trees on Magyar and Bogdány rootstocks fit well to the Hungarian Cherry Spindle orchard system with 1250 tree/ha orchard density