Razlike u kemijskom sastavu i antioksidacijskoj sposobnosti različitih genotipova himalajske maslinice (Elaeagnus umbellate Thunb.)

Fruit from six genotypes of autumn olive (Elaeagnus umbellate Thunb.); Brilliant Rose, Delightful, Jewel, Natural 1, Natural 2 and Sweet N Tart; were evaluated for fruit quality, phenolic content, carotenoids, antioxidants, antioxidant capacity, and antioxidant enzyme activity. The fruit soluble solids content (SSC), titratable acids (TA), total carotenoids, and total phenolic content varied with genotypes. Soluble solids content (SSC) in six genotypes of autumn olive ranged from 10.6 to 18.4 %, while titratable acids ranged from 0.79 to 1.29 %. Jewel had the highest SSC and Sweet N Tart had the highest TA. Fructose and glucose were the two predominant sugars, and malic acid was the predominant organic acid found in autumn olive fruit. Jewel and Sweet N Tart cultivars had the highest sugar and organic acid content among the six genotypes. Autumn olive had potent free radical scavenging activities for 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH·), 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+·), peroxyl radical (ROO·), superoxide radicals (O2–·), hydroxyl radicals (·OH), and singlet oxygen (1O2). Autumn olive also had high activities of antioxidant enzymes including glutathione peroxidase (GHS-POD), glutathione reductase (GR), superoxide dismutase (SOD), ascorbate peroxidase (AsA-POD), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDAR). Among the six genotypes, Brilliant Rose and Jewel had the highest levels of antioxidants and antioxidant enzyme activity.Ocijenjena je kakvoća plodova, udio fenola, karotenoida, antioksidansa, te antioksidativna sposobnost i aktivnost enzima u plodovima šest genotipova himalajske maslinice (Elaeagnus umbellate Thunb.); Brilliant Rose, Delightful, Jewel, Natural 1, Natural 2 i Sweet N Tart. Udio topljivih tvari, titracijska kiselost, te udio ukupnih karotenoida i fenola ovisio je o genotipu ploda. Udio topljivih tvari iznosio je od 10,6 do 18,4 %, dok je titracijska kiselost bila od 0,79 do 1,29 %. Najviše topljivih tvari sadržavao je genotip Jewel, a najveću titracijsku kiselost imao je genotip Sweet N Tart. U plodu himalajske maslinice najveći je udio fruktoze i glukoze, dok je jabučna kiselina dominantna organska kiselina. Kultivari Jewel i Sweet N Tart imaju najviše šećera i organskih kiselina. Himalajska maslinica sadrži spojeve koji imaju izrazitu sposobnost uklanjanja slobodnih radikala poput 2,2-di(4-tert-oktilfenil)-1-pikrilhidrazil (DPPH˙), diamonijeve soli 2,2\u27-azinobis(3-etilbenzotiazolin-6-sulfonske kiseline) (ABTS˙+), peroksilnog radikala (ROO˙), superoksidnog radikala (O2˙-) i hidroksilnog radikala (˙OH) te singletnog kisika (¹O2). U plodovima himalajske maslinice aktivni su i antioksidativni enzimi, kao što su glutation-peroksidaza, glutation-reduktaza, superoksid-dismutaza, askorbat-peroksidaza, dehidroaskorbat-reduktaza i monodehidroaskorbat-reduktaza. Od šest ispitanih genotipova Brilliant Rose i Jewel imali su najveći udio antioksidansa i najjaču antioksidativnu enzimsku aktivnost

Razlike u kemijskom sastavu i antioksidacijskoj sposobnosti različitih genotipova himalajske maslinice (Elaeagnus umbellate Thunb.)

Fruit from six genotypes of autumn olive (Elaeagnus umbellate Thunb.); Brilliant Rose, Delightful, Jewel, Natural 1, Natural 2 and Sweet N Tart; were evaluated for fruit quality, phenolic content, carotenoids, antioxidants, antioxidant capacity, and antioxidant enzyme activity. The fruit soluble solids content (SSC), titratable acids (TA), total carotenoids, and total phenolic content varied with genotypes. Soluble solids content (SSC) in six genotypes of autumn olive ranged from 10.6 to 18.4 %, while titratable acids ranged from 0.79 to 1.29 %. Jewel had the highest SSC and Sweet N Tart had the highest TA. Fructose and glucose were the two predominant sugars, and malic acid was the predominant organic acid found in autumn olive fruit. Jewel and Sweet N Tart cultivars had the highest sugar and organic acid content among the six genotypes. Autumn olive had potent free radical scavenging activities for 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH·), 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+·), peroxyl radical (ROO·), superoxide radicals (O2–·), hydroxyl radicals (·OH), and singlet oxygen (1O2). Autumn olive also had high activities of antioxidant enzymes including glutathione peroxidase (GHS-POD), glutathione reductase (GR), superoxide dismutase (SOD), ascorbate peroxidase (AsA-POD), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDAR). Among the six genotypes, Brilliant Rose and Jewel had the highest levels of antioxidants and antioxidant enzyme activity.Ocijenjena je kakvoća plodova, udio fenola, karotenoida, antioksidansa, te antioksidativna sposobnost i aktivnost enzima u plodovima šest genotipova himalajske maslinice (Elaeagnus umbellate Thunb.); Brilliant Rose, Delightful, Jewel, Natural 1, Natural 2 i Sweet N Tart. Udio topljivih tvari, titracijska kiselost, te udio ukupnih karotenoida i fenola ovisio je o genotipu ploda. Udio topljivih tvari iznosio je od 10,6 do 18,4 %, dok je titracijska kiselost bila od 0,79 do 1,29 %. Najviše topljivih tvari sadržavao je genotip Jewel, a najveću titracijsku kiselost imao je genotip Sweet N Tart. U plodu himalajske maslinice najveći je udio fruktoze i glukoze, dok je jabučna kiselina dominantna organska kiselina. Kultivari Jewel i Sweet N Tart imaju najviše šećera i organskih kiselina. Himalajska maslinica sadrži spojeve koji imaju izrazitu sposobnost uklanjanja slobodnih radikala poput 2,2-di(4-tert-oktilfenil)-1-pikrilhidrazil (DPPH˙), diamonijeve soli 2,2\u27-azinobis(3-etilbenzotiazolin-6-sulfonske kiseline) (ABTS˙+), peroksilnog radikala (ROO˙), superoksidnog radikala (O2˙-) i hidroksilnog radikala (˙OH) te singletnog kisika (¹O2). U plodovima himalajske maslinice aktivni su i antioksidativni enzimi, kao što su glutation-peroksidaza, glutation-reduktaza, superoksid-dismutaza, askorbat-peroksidaza, dehidroaskorbat-reduktaza i monodehidroaskorbat-reduktaza. Od šest ispitanih genotipova Brilliant Rose i Jewel imali su najveći udio antioksidansa i najjaču antioksidativnu enzimsku aktivnost

Differences in Chemical Composition and Antioxidant Capacity Among Different Genotypes of Autumn Olive (Elaeagnus umbellate Thunb.)

Fruit from six genotypes of autumn olive (Elaeagnus umbellate Thunb.); Brilliant Rose, Delightful, Jewel, Natural 1, Natural 2 and Sweet N Tart; were evaluated for fruit quality, phenolic content, carotenoids, antioxidants, antioxidant capacity, and antioxidant enzyme activity. The fruit soluble solids content (SSC), titratable acids (TA), total carotenoids, and total phenolic content varied with genotypes. Soluble solids content (SSC) in six genotypes of autumn olive ranged from 10.6 to 18.4 %, while titratable acids ranged from 0.79 to 1.29 %. Jewel had the highest SSC and Sweet N Tart had the highest TA. Fructose and glucose were the two predominant sugars, and malic acid was the predominant organic acid found in autumn olive fruit. Jewel and Sweet N Tart cultivars had the highest sugar and organic acid content among the six genotypes. Autumn olive had potent free radical scavenging activities for 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH·), 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+·), peroxyl radical (ROO·), superoxide radicals (O2–·), hydroxyl radicals (·OH), and singlet oxygen (1O2). Autumn olive also had high activities of antioxidant enzymes including glutathione peroxidase (GHS-POD), glutathione reductase (GR), superoxide dismutase (SOD), ascorbate peroxidase (AsA-POD), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDAR). Among the six genotypes, Brilliant Rose and Jewel had the highest levels of antioxidants and antioxidant enzyme activity