Effect of five different stages of ripening on chemical compounds in Medlar (Mespilus germanica L.)

Rop, Otakar; Sochor, Jiří; Juríková, Tünde; Zítka, Ondřej; Škutková, Helena; Mlček, Jiří; Salaš, Petr; Krška, Boris; Babula, Petr; Adam, Vojtěch; Kramářová, Daniela; Beklová, Miroslava; Provazník, Ivo; Kizek, René

dc.title	Effect of five different stages of ripening on chemical compounds in Medlar (Mespilus germanica L.)	en
dc.contributor.author	Rop, Otakar
dc.contributor.author	Sochor, Jiří
dc.contributor.author	Juríková, Tünde
dc.contributor.author	Zítka, Ondřej
dc.contributor.author	Škutková, Helena
dc.contributor.author	Mlček, Jiří
dc.contributor.author	Salaš, Petr
dc.contributor.author	Krška, Boris
dc.contributor.author	Babula, Petr
dc.contributor.author	Adam, Vojtěch
dc.contributor.author	Kramářová, Daniela
dc.contributor.author	Beklová, Miroslava
dc.contributor.author	Provazník, Ivo
dc.contributor.author	Kizek, René
dc.relation.ispartof	Molecules
dc.identifier.issn	1420-3049 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2011-01
utb.relation.volume	16
utb.relation.issue	1
dc.citation.spage	74
dc.citation.epage	91
dc.type	article
dc.language.iso	en
dc.publisher	MDPI AG	en
dc.identifier.doi	10.3390/molecules16010074
dc.relation.uri	http://www.mdpi.com/1420-3049/16/1/74/
dc.subject	medlar	en
dc.subject	minerals	en
dc.subject	ascorbic acid	en
dc.subject	phenolics	en
dc.subject	antioxidant activity	en
dc.subject	spectrometry	en
dc.subject	high performance liquid chromatography	en
dc.subject	nutrition	en
dc.description.abstract	The study of changes of nutritional value of fruit during the ripening process can help estimate the optimal date for fruit harvesting to achieve the best quality for direct consumption and further utilization. The aim of this study was to monitor the changes of chemical composition of medlar fruit (Mespilus germanica L.) measured at five various ripening stages including 134, 144, 154, 164 and 174 days after full bloom (DAFB). Fruits were analyzed and ascorbic acid (AA) and total phenolic compound content with respect to the total antioxidant activity were determined. In addition, selected micronutrients and macronutrients were monitored. The results of our experiments demonstrate that ascorbic acid, total phenolic compound content and total antioxidant activity decreased significantly with increasing time of ripeness. The decreasing tendency in potassium, calcium and magnesium contents during the ripening stages was also determined. During the ripening period, the content of all micronutrients as well as phosphorus and sodium was balanced, with no statistically significant differences between the monitored ripening stages, which can be considered as a positive fact with respect to ideal consumption quality of fruit.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1002161
utb.identifier.rivid	RIV/70883521:28110/11:43865367!RIV12-MSM-28110___
utb.identifier.obdid	43865371
utb.identifier.scopus	2-s2.0-79251521523
utb.identifier.wok	000286596400006
utb.identifier.pubmed	21189456
utb.identifier.coden	MOLEF
utb.source	j-wok
dc.date.accessioned	2011-08-16T15:06:35Z
dc.date.available	2011-08-16T15:06:35Z
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Unported
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Rop, Otakar
utb.contributor.internalauthor	Mlček, Jiří
utb.contributor.internalauthor	Kramářová, Daniela
utb.fulltext.affiliation	Otakar Rop 1, Jiri Sochor 2,3, Tunde Jurikova 4, Ondrej Zitka 5, Helena Skutkova 6, Jiri Mlcek 1, Petr Salas 2, Boris Krska 7, Petr Babula 3, Vojtech Adam 5, Daniela Kramarova 8, Miroslava Beklova 9, Ivo Provaznik 6 and Rene Kizek 5,* 1 Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, Namesti T. G. Masaryka 275, CZ-762 72 Zlin, Czech Republic 2 Department of Breeding and Propagation of Horticultural Plants, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic 3 Department of Natural Drugs, Faculty of Pharmacy, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1-3, CZ-612 42 Brno, Czech Republic 4 Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, SK-949 74 Nitra, Slovak Republic 5 Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic 6 Department of Biomedical Engineering, Faculty of Electrical Engineering and Communication, Brno University of Technology, Kolejni 4, CZ-612 00 Brno, Czech Republic 7 Department of Fruit Growing, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic 8 Department of Food, Biochemistry and Analysis, Faculty of Technology, Tomas Bata University in Zlin, Namesti T. G. Masaryka 275, 762 72 Zlin, Czech Republic 9 Department of Veterinary Ecology and Environmental Protection, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Palackeho 1-3, CZ-612 42 Brno, Czech Republic * Author to whom correspondence should be addressed; E-Mail: kizek@sci.muni.cz; Tel.: + 420 545 133350.
utb.fulltext.dates	Received: 11 November 2010 in revised form: 23 December 2010 Accepted: 24 December 2010 Published: 28 December 2010
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utb.fulltext.sponsorship	This work was kindly supported by funding from The Ministry of Education, Youth and Sports of the Czech Republic (Grant MSM 7088352101, MSMT 6215712402 and INCHEMBIOL MSM0021622412).
utb.fulltext.projects	MSM 7088352101
utb.fulltext.projects	MSMT 6215712402
utb.fulltext.projects	INCHEMBIOL MSM0021622412