Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Equipment
2.3. Samples
2.4. Dry Matter Analysis
2.5. Carotenoids Extraction and Identification
2.6. Phenolics Extraction and Identification
2.7. Statistical Analysis
3. Results and Discussion
3.1. Dried Apricots
3.2. Dried Apple Rings
3.3. Dried Cranberries
3.4. Prunes
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Organic Brands | Conventional Brands | Organic | Conventional | p-Value | |||||
---|---|---|---|---|---|---|---|---|---|
Compounds | 1 | 2 | 3 | 4 | 5 | 6 | all brands | all brands | Prod. system |
Dry matter (g 100 g−1 fw) | 80.27 ± 1.20 e 1 | 77.20 ± 0.85 c | 75.61 ± 1.20 b,c | 75.82 ± 0.13 b | 79.25 ± 0.87 d | 65.15 ± 1.26 a | 77.69 ± 2.26 A | 73.40 ± 6.41 A | N.S.2 |
Carotenoids (total) (µg g−1 fw) | 17.49 ± 0.17 e | 12.11 ± 0.04 d | 9.34 ± 0.35 c | 6.07 ± 0.33 b | 2.72 ± 0.31 a | 4.33 ± 0.24 b | 12.98 ± 3.59 B | 4.37 ± 1.47 A | <0.0001 |
Lutein | 0.39 ± 0.01 c | 0.27 ± 0.02 b | 0.27 ± 0.03 b | 0.25 ± 0.05 b | 0.01 ± 0.01 a | 0.36 ± 0.01 b | 0.31 ± 0.06 A | 0.21 ± 0.16 A | N.S. |
Zeaxanthin | 0.13 ± 0.03 c,d | 0.14 ± 0.02 d | 0.12 ± 0.01 b | 0.09 ± 0.02 b | 0.02 ± 0.01 a | 0.36 ± 0.03 b,c | 0.13 ± 0.02 A | 0.16 ± 0.15 A | N.S. |
α-carotene | 0.55 ± 0.01 d | 0.38 ± 0.02 c | 0.34 ± 0.02 c | 0.11 ± 0.01 b | 0.07 ± 0.00 a | 0.15 ± 0.01 b | 0.42 ± 0.10 B | 0.11 ± 0.04 A | <0.0001 |
β-carotene | 16.41 ± 0.15 f | 11.33 ± 0.07 e | 8.62 ± 0.36 d | 5.62 ± 0.26 c | 2.61 ± 0.30 a | 3.45 ± 0.27 b | 12.12 ± 3.43 B | 3.90 ± 1.36 A | <0.0001 |
Polyphenols (total) (mg 100 g−1 fw) | 276.75 ± 1.74 c | 278.27 ± 1.10 c | 296.96 ± 2.86 d | 239.57 ± 3.92 b | 219.03 ± 3.90 a | 234.52 ± 3.20 b | 283.99 ± 9.91 B | 231.04 ± 9.80 A | 0.0001 |
Phenolic acids | 132.12 ± 0.59 b | 125.15 ± 1.21 a | 154.43 ± 1.54 c | 124.78 ± 1.15 a | 128.21 ± 1.51 a,b | 131.48 ± 2.96 b | 137.23 ± 13.28 A | 128.15 ± 3.39 A | N.S. |
Gallic acid | 62.55 ± 1.28 c | 61.51 ± 0.76 b,c | 86.89 ± 2.54 d | 60.89 ± 0.34 b,c | 57.74 ± 1.14 a,b | 55.94 ± 1.75 a | 70.32 ± 12.53 B | 58.19 ± 2.41 A | 0.0116 |
Chlorogenic acid | 27.43 ± 0.17 f | 26.09 ± 0.26 e | 24.57 ± 0.14 d | 20.83 ± 0.54 a | 23.61 ± 0.24 c | 22.53 ± 0.10 b | 26.03 ± 1.25 B | 22.32 ± 1.25 A | <0.0001 |
Caffeic acid | 24.12 ± 0.44 a | 23.03 ± 0.15 a | 27.12 ± 0.59 b | 28.43 ± 0.58 b | 32.62 ± 0.23 c | 34.71 ± 0.86 d | 24.75 ± 1.87 A | 31.92 ± 2.82 B | <0.0001 |
p-Coumaric acid | 18.02 ± 0.31 c | 14.53 ± 0.38 a | 15.85 ± 0.39 b | 14.63 ± 0.26 a | 14.24 ± 0.08 a | 18.30 ± 0.45 c | 16.13 ± 1.56 A | 15.72 ± 1.96 A | N.S. |
Flavonoids | 144.63 ± 2.31 d | 153.11 ± 1.69 e | 142.53 ± 1.76 d | 114.79 ± 2.83 c | 90.83 ± 2.39 a | 103.04 ± 2.17 b | 146.76 ± 5.13 B | 102.89 ± 10.60 A | <0.0001 |
Quercetin-3-O-rutinoside | 117.42 ± 1.72 e | 123.76 ± 1.57 f | 110.11 ± 1.91 d | 85.69 ± 2.80 c | 56.79 ± 1.54 a | 66.19 ± 1.97 b | 117.10 ± 6.10 B | 69.56 ± 12.90 A | <0.0001 |
Myricetin | 1.63 ± 0.03 a | 1.75 ± 0.03 a,b | 1.75 ± 0.42 a,b | 2.10 ± 0.14 a,b,c | 2.26 ± 0.06 b,c | 2.38 ± 0.13 c | 1.71 ± 0.22 A | 2.25 ± 0.16B | <0.0001 |
Quercetin | 23.05 ± 0.53 a | 24.77 ± 0.96 a | 27.52 ± 0.99 b | 23.70 ± 0.08 a | 27.41 ± 0.87 b | 29.81 ± 0.02 c | 25.11 ± 2.09 A | 26.97 ± 2.70 A | N.S. |
Kaempferol | 2.53 ± 0.10 a | 2.84 ± 0.07 b | 3.15 ± 0.10 c | 3.30 ± 0.06 c | 4.36 ± 0.07 d | 4.65 ± 0.10 e | 2.84 ± 0.28 A | 4.11 ± 0.62 B | <0.0001 |
Organic Brands | Conventional Brands | Organic | Conventional | p-Value | ||||||
---|---|---|---|---|---|---|---|---|---|---|
Compounds | 1 | 2 | 3 | 4 | 5 | 6 | all brands | all brands | Prod. system | |
Dry matter (g 100 g−1 fw) | 93.90 ± 0.71 c 1 | 85.78 ± 0.31 b | 91.72 ± 0. 52 c | 81.52 ± 0.30 a | 92.75 ± 0.32 c | 92.18 ± 2.03 c | 88.23 ± 4.91 A | 92.46 ± 1.48 A | N.S.2 | |
Polyphenols (total) (mg 100 g−1 fw) | 118.88 ± 5.98 a | 280.52 ± 1.49 b | 393.65 ± 22.30 c | 239.51 ± 4.83 b | 95.24 ± 15.12 a | 627.71 ± 48.64 d | 258.14 ± 58.95 A | 361.48 ± 68.66 A | N.S. | |
Phenolic acids | 109.89 ± 6.44 b | 264.51 ± 1.96 c | 377.60 ± 22.39 d | 213.90 ± 5.73 c | 13.27 ± 2.03 a | 590.37 ± 46.02 e | 241.47 ± 57.10 A | 301.82 ± 90.39 A | N.S. | |
Gallic acid | 27.39 ± 0.96 c | 2.98 ± 0.02 b | 0.55 ± 0.05 a | 0.10 ± 0.03 a | 0.47 ± 0.12 a | 0.48 ± 0.13 a | 7.75 ± 11.40 A | 0.47 ± 0.12 A | N.S. | |
Chlorogenic acid | 67.19 ± 6.89 a | 254.88 ± 1.31 b | 352.17 ± 21.79 c | 201.74 ± 6.05 b | 3.62 ± 0.47 a | 583.29 ± 45.04 d | 218.99 ± 53.60 A | 293.46 ± 91.58 A | N.S. | |
Caffeic acid | 7.71 ± 0.24 c | 3.94 ± 0.63 b | 18.81 ± 0.79 d | 3.77 ± 0.29 b | 4.30 ± 0.46 b | 2.01 ± 0.21 a | 8.56 ± 6.15 A | 3.16 ± 1.20 A | N.S. | |
Ferulic acid | 7.60 ± 0.46 c | 2.71 ± 0.10 a | 6.06 ± 0.29 b,c | 8.29 ± 0.12 c | 4.87 ± 1.13 a,b | 4.59 ± 1.15 a,b | 6.17 ± 2.17 A | 4.73 ± 1.15 A | N.S. | |
Flavonoids | 8.99 ± 0.47 a | 16.01 ± 0.56 a,b | 16.05 ± 0.68 a,b | 25.62 ± 1.46 a,b | 81.98 ± 15.41c | 37.33 ± 2.78 b | 16.67 ± 5.98 A | 59.65 ± 24.92 B | 0.0001 | |
Quercetin-3-O-rutinoside | 5.97 ± 0.62 a | 4.25 ± 0.29 a | 2.27 ± 0.18 a | 18.57 ± 1.15 a,b | 63.78 ± 14.45 c | 28.32 ± 2.28 b | 7.77 ± 6.41 A | 46.05 ± 20.53 B | <0.0001 | |
Kaempferol-3-O-glucoside | 0.82 ± 0.02 a | 10.75 ± 0.41 c | 9.31 ± 0.66 c | 6.13 ± 0.83 b | 17.37 ± 0.97 d | 4.43 ± 1.22 b | 6.75 ± 1.85 A | 10.90 ± 3.56 A | N.S. | |
Quercetin | 2.19 ± 0.13 a | 1.01 ± 0.09 a | 4.48 ± 0.06 b | 0.93 ± 0.04 a | 0.83 ± 0.03 a | 4.59 ± 1.40 b | 2.15 ± 1.44 A | 2.71 ± 2.13 A | N.S. |
Organic Brands | Conventional Brands | Organic | Conventional | p-Value | |||||
---|---|---|---|---|---|---|---|---|---|
Compounds | 1 | 2 | 3 | 4 | 5 | 6 | all brands | all brands | Prod. system |
Dry matter (g 100 g−1 fw) | 84.64 ± 0.13 b 1 | 80.69 ± 0.41 a | 84.21 ± 0.49 b | 84.66 ± 0.31 b | 85.45 ± 0.40 b | 84.79 ± 0.19 b | 83.18 ± 0.63 A | 84.97 ± 0.21 B | 0.0218 |
Polyphenols (total) (mg 100 g−1 fw) | 14.64 ± 0.43 a | 201.88 ± 8.77 c | 36.38 ± 1.81 a | 81.31 ± 1.85 b | 188.38 ± 10.97 c | 203.09 ± 7.96 c | 84.30 ± 28.03 A | 157.59 ± 18.66 A | N.S.2 |
Phenolic acids | 12.61 ± 0.41 a | 200.47 ± 8.68 c | 34.99 ± 1.81 a | 80.28 ± 1.87 b | 185.47 ± 11.06 c | 201.15 ± 7.86 c | 82.69 ± 28.08 A | 155.64 ± 18.46 A | N.S. |
Chlorogenic acid | 0.39 ± 0.00 a | 186.09 ± 7.96 c | 29.77 ± 1.75 b | 46.00 ± 1.03 b | 173.60 ± 11.12 c | 184.56 ± 7.09 c | 72.08 ± 27.30 A | 134.72 ± 21.42 A | N.S. |
p-Hydroxybenzoic acid | 1.95 ± 0.01 c | 1.81 ± 0.08 c | 0.16 ± 0.01 a | 1.41 ± 0.10 b | 0.28 ± 0.01 a | 1.44 ± 0.12 b | 1.31 ± 0.27 A | 1.04 ± 0.19 A | N.S. |
p-Coumaric acid | 6.93 ± 0.46 c | 11.41 ± 0.85 d | 3.84 ± 0.08 b | 14.88 ± 0.26 e | 1.42 ± 0.03 a | 3.07 ± 0.23 b | 7.39 ± 1.08 A | 6.46 ± 2.00 A | N.S. |
Benzoic acid | 3.34 ± 0.06 a | 1.16 ± 0.14 a | 1.21 ± 0.02 a | 18.00 ± 1.41 c | 10.17 ± 0.42 b | 12.08 ± 1.07 b | 1.91 ± 0.34 A | 13.42 ± 1.26 B | 0.0001 |
Flavonoids | 2.03 ± 0.14 b | 1.40 ± 0.09 a | 1.39 ± 0.01 a | 1.03 ± 0.03 a | 2.91 ± 0.21 c | 1.94 ± 0.13 b | 1.61 ± 0.11 A | 1.96 ± 0.27 A | N.S. |
Kaempferol-3-O-glucoside | 1.37 ± 0.10 c,d | 0.93 ± 0.10 b,c | 0.62 ± 0.02 a,b | 0.39 ± 0.02 a | 2.45 ± 0.21 e | 1.41 ± 0.14 d | 0.97 ± 0.11 A | 1.42 ± 0.29 A | N.S. |
Quercetin | 0.66 ± 0.05 b | 0.47 ± 0.01 a | 0.77 ± 0.01 c | 0.63 ± 0.02 b | 0.45 ± 0.01 c | 0.53 ± 0.01 a | 0.63 ± 0.04 A | 0.54 ± 0.03 A | N.S. |
Organic Brands | Conventional Brands | Organic | Conventional | p-Value | |||||
---|---|---|---|---|---|---|---|---|---|
Compounds | 1 | 2 | 3 | 4 | 5 | 6 | all brands | all brands | Prod. system |
Dry matter (g 100 g−1 fw) | 75.50 ± 0.38 c 1 | 75.94 ± 0.24 c,d | 74.34 ± 0.24 c | 67.25 ± 0.14 b | 67.46 ± 0.11 b | 61.39 ± 1.96 a | 75.26 ± 0.76 B | 65.37 ± 3.14 A | <0.0001 |
Polyphenols (total) (mg 100 g−1 fw) | 134.65 ± 12.27 a | 165.01 ± 16.26 a,b | 215.22 ± 11.14 b,c | 290.06 ± 24.13 d | 254.54 ± 46.16 c,d | 422.44 ± 9.00 e | 171.63 ± 37.10 A | 322.35 ± 81.06 B | 0.0001 |
Phenolic acids | 131.59 ± 12.02 a | 163.19 ± 16.27 a,b | 213.33 ± 11.15 b,c | 284.76 ± 23.94 d | 247.81 ± 46.31 c,d | 415.22 ± 8.54 e | 169.37 ± 37.52 A | 315.93 ± 80.62 B | 0.0001 |
Gallic acid | 54.22 ± 1.93 a | 77.37 ± 10.98 a,b | 100.95 ± 9.33 b | 74.35 ± 16.23 a,b | 103.42 ± 20.67 b | 106.19 ± 8.09 b | 77.51 ± 21.50 A | 94.66 ± 20.55 A | N.S.2 |
Chlorogenic acid | 71.14 ± 12.27 a | 81.98 ± 5.79 a,b | 106.88 ± 3.34 b,c,d | 93.81 ± 2.83 a,b,c | 135.55 ± 27.27 d | 122.08 ± 6.86 c,d | 86.66 ± 17.34 A | 117.15 ± 23.23 B | 0.0061 |
p-Coumaric acid | 5.09 ± 1.12 a | 2.74 ± 2.84 a | 4.35 ± 2.09 a | 0.92 ± 0.66 a | 7.14 ± 3.38 a | 3.12 ± 1.48 a | 4.06 ± 2.12 A | 3.72 ± 3.31 A | N.S. |
Ferulic acid | 1.14 ± 0.01 a | 0.051.10 ± 0.01 a | 1.16 ± 0.01 a | 1.03 ± 0.02 a | 1.48 ± 0.14b | 1.03 ± 0.02 a | 1.13 ± 0.04 A | 1.18 ± 0.23 A | N.S. |
Benzoic acid | n.d.3 | n.d. | n.d. | 114.65 ± 14.67b | 0.23 ± 0.23a | 182.80 ± 7.01c | n.d. | 99.23 ± 8.31 | 0.0019 |
Flavonoids | 3.06 ± 0.26 b | 1.82 ± 0.09 a | 1.89 ± 0.02 a | 5.30 ± 0.32 c | 6.73 ± 0.16 d | 7.21 ± 0.55 d | 2.26 ± 0.62 A | 6.42 ± 0.92 B | <0.0001 |
Kaempferol-3-O-glucoside | 1.78 ± 0.28 b | 0.62 ± 0.09 a | 0.50 ± 0.03 a | 0.68 ± 0.15 a | 5.19 ± 0.16 c | 2.01 ± 0. 24 b | 0.97 ± 0.16 A | 2.62 ± 0.1 B | 0.032 |
Myricetin | 0.90 ± 0.02 a | 0.87 ± 0.01 a | 0.92 ± 0.02 a | 4.24 ± 0.22 b | 1.20 ± 0.00 b | 4.86 ± 0.38 c | 0.90 ± 0.03 A | 3.43 ± 1.71 B | 0.0004 |
Quercetin | 0.38 ± 0.009 b | 0.34 ± 0.003 a | 0.46 ± 0.010 c | 0.38 ± 0.012 b | 0.35 ± 0.001 a | 0.35 ± 0.005 a | 0.40 ± 0.055 A | 0.36 ± 0.019 A | N.S. |
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Średnicka-Tober, D.; Kazimierczak, R.; Ponder, A.; Hallmann, E. Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits. Foods 2020, 9, 1005. https://doi.org/10.3390/foods9081005
Średnicka-Tober D, Kazimierczak R, Ponder A, Hallmann E. Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits. Foods. 2020; 9(8):1005. https://doi.org/10.3390/foods9081005
Chicago/Turabian StyleŚrednicka-Tober, Dominika, Renata Kazimierczak, Alicja Ponder, and Ewelina Hallmann. 2020. "Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits" Foods 9, no. 8: 1005. https://doi.org/10.3390/foods9081005