2nd International Symposium On Biotechnology (2024), [559-564]
AUTHOR(S) / АУТОР(И): Nenad Mićanović, Sanja Đurović, Nenad Naumovski, Violeta Mickovski Stefanović, Hanbing Li, Jelena Popović-Đorđević
E-MAIL: jelenadj@agrif.bg.ac.rs
DOI: 10.46793/SBT29.74NM
ABSTRACT / САЖЕТАК:
Medlar (Mespilus germanica L.) is considered as underutilized fruit, it is nutritionally valuable rich in both primary and secondary metabolites. In this work the physicochemical composition and antioxidant properties of medlar fruits originated from different locations in Serbia were examined. The moisture and protein contents of the fruits were in the ranges 73-79% and 0.43-0.47% w/w, respectively. The aveage total phenolic content and antioxidant activity measured by DDPH and FRAP assays, were 2131.62 μg/GAE/g, 1306.6 μmol TE/g and 916.46 μmol Fe2+ eq, respectively. Chlorogenic acid (9.61-11.62 μg/g) was the most abundant phenolic acid, whereas contents of catechin (9.69-11.51 μg/g) and epicathenine (7.29-25.31 μg/g) were the highest in most of samples.
KEYWORDS / КЉУЧНЕ РЕЧИ:
medlar, underutilized fruit, cholorgenic acid, catechin, quercetin
REFERENCES / ЛИТЕРАТУРА:
- Al-Amoudi R. H., Taylan O., Kutlu G., Can A. M., Sagdic O., Dertli E., Yilmaz M.T. (2019). Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models. Food Chemistry, 271, 650–662.
- AOAC, 1999. Official Method of Analysis of AOAC International
- Baird J.R., Thieret J.W. (1989). The medlar (Mespilus germanica, Rosaceae) from antiquity to obscurity. Economic Botany, 43(3), 328-372
- Ercisli S., Sengul M., Yildiz H., Sener D., Duralija B., Voca S., Dujmovic Purgar D. (2012). Phytochemical and antioxidant characteristics of medlar fruits (Mespilus germanica L.). Journal of Applied Botany and Food Quality, 85, 86-90.
- Kalyoncu I.H., Erso N., Yalcin Elidemir A., Tolay I. (2013). Some physico-chemical and nutritional properties of `musmula` medlar (Mespilus germanica L.) grown in Northeast Anatolia. International Journal of Agricultural and Biosystems Engineering, 7, 434-443
- Katanić Stanković J.S., Mićanović N., Grozdanić N., Kostić A.Ž., Gašić U., Stanojković T., Popović-Djordjević B.J. (2022). Polyphenolic profile, antioxidant and antidiabetic potential of medlar (Mespilus germanica L.), blackthorn (Prunus spinosa L.) and common hawthorn (Crataegus monogyna Jacq.) fruit extracts from Serbia. Horticulturae, 8(11), 1053.
- Luthria, D.L., Mukhopadhyay, S., Krizek, D.T. (2006). Content of total phenolics and phenolic acids in tomato Lycopersicon esculentum Mill.) fruits as influenced by cultivar and solar UV radiation. Journal of Food Composition and Analysis, 19(8), 771-777
- Magomya, A.M., Kubmarawa, D., Ndahi, J.A., Yebpella, G.G. (2014). Determination of plant proteins via the Kjeldahl method and amino acid analysis: A comparative study. International Journal of Scientific and Technology Research 3(4), 68-72.
- Mikulic-Petkovsek M., Jakljevic K., Veberic R., Hudina M., Rusjan D. (2023). Changes in the fruit quality parameters of medlar fruit (Mespilus germanica L.) after heat treatment, storage, freezing or hoarfrost. Foods, 12(16), 3077.
- Popović-Djordjević J., Kostić A.Ž., Kamiloglu S., Mićanović N., Tomas M., Capanoglu E. (2023). Chemical composition, nutritional and health related properties of the medlar (Mespilus germanica L.): from medieval glory to underutilized fruit. Phytochemistry, 22, 1663–1690.
- Sajid M., Stone S.R., Kaur P. (2021) Recent advances in heterologous synthesis paving way for future green-modular bioindustries: A review with special reference to isoflavonoids. Frontiers in Bioengineering and Biotechnology. 9, 673270.
- Tessa G., Donno D., Gamba G., Mellano M.G., Beccaro G.L. (2021). Local and underutilised fruits as a source of nutraceutical molecules: bioactive compounds in Mespilus germanica L. European Food Research and Technology, 247, 861-2868.
- Wong, S.P., Lai, P.L., Jen, H.W.K. (2006). Antioxidant activities of aqueous extracts of selected plants. Food Chemistry, 99, 775-783.