The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars
Abstract
:1. Introduction
2. Results and Discussion
2.1. The Proximate Composition
2.2. The Macro- and Microelement Contents
2.3. The Content of Fatty Acids
3. Materials and Methods
3.1. Preparation of Rowanberry Pomace Samples
3.2. Chemicals and Reagents
3.3. Evaluation of Proximate Composition and Pectin Content of Rowanberry Pomace
3.4. Determination of Fatty Acids
3.5. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Moisture (%) | Ash (%) | Protein (%) | Crude Fat (%) | Total Dietary Fiber % | Crude Fiber % | Pectin % |
---|---|---|---|---|---|---|---|
‘Krasnaja’ | 2.65 ± 0.29 a | 0.13 ± 0.00 b | 6.96 ± 0.31 a | 6.26 ± 0.53 b | 58.74 ± 0.52 i | 13.71 ± 0.17 h | 5.52 ± 0.42 c |
‘Vefed’ | 2.18 ± 0.36 b | 0.10 ± 0.01 b | 6.49 ± 0.24 b | 5.45 ± 0.26 bc | 53.59 ± 0.86 l | 13.67 ± 0.23 h | 6.65 ± 0.62 b |
‘Bussinka’ | 3.21 ± 0.53 a | 0.10 ± 0.01 b | 3.69 ± 0.31 d | 5.15 ± 0.34 c | 54.37 ± 0.98 k | 13.54 ± 0.15 i | 7.36 ± 0.34 b |
‘Likernaja’ | 1.47 ± 0.19 b | 0.06 ± 0.00 c | 3.69 ± 0.29 d | 5.39 ± 0.47 c | 67.17 ± 0.43 a | 21.19 ± 0.18 a | 7.46 ± 0.53 a |
‘Angri’ | 2.39 ± 056 a | 2.70 ± 0.01 a | 3.92 ± 0.32 d | 6.14 ± 0.42 b | 57.98 ± 0.35 j | 11.38 ± 0.06 m | 6.47 ± 0.83 b |
‘Oranzevaja’ | 3.02 ± 0.45 a | 0.11 ± 0.02 b | 5.11 ± 0.23 c | 7.47 ± 0.52 a | 52.71 ± 0.89 m | 15.26 ± 0.24 g | 6.94 ± 0.72 b |
‘Rossica’ | 2.49 ± 0.82 a | 0.06 ± 0.01 c | 4.32 ± 0.22 d | 5.38 ± 0.32 c | 61.87 ± 1.58 f | 13.36 ± 0.15 j | 6.13 ± 0.98 c |
‘Rubinovaja’ | 2.10 ± 1.03 b | 0.07 ± 0.00 c | 7.58 ± 0.34 a | 5.52 ± 0.38 b | 65.66 ± 1.05 b | 17.56 ± 0.34 c | 7.36 ± 0.78 b |
‘Solnechnaja’ | 2.30 ± 0.81 a | 0.10 ± 0.00 b | 4.17 ± 0.32 d | 5.51 ± 0.46 b | 58.68 ± 0.86 h | 12.21 ± 0.42 l | 6.85 ± 0.58 b |
‘Sahharnaja’ | 2.74 ± 0.35 a | 0.09 ± 0.01 bc | 3.70 ± 0.52 d | 7.24 ± 0.55 a | 60.36 ± 1.87 g | 16.93 ± 0.06 d | 5.38 ± 0.32 cd |
‘Moravica’ | 2.52 ± 0.45 a | 0.11 ± 0.02 b | 3.33 ± 0.51 e | 6.26 ± 0.54 b | 62.99 ± 1.19 e | 15.37 ± 0.13 f | 7.97 ± 0.46 a |
‘Burka’ | 2.75 ± 0.42 a | 0.07 ± 0.01 c | 4.12 ± 0.62 d | 4.71 ± 0.22 c | 64.52 ± 0.62 c | 18.05 ± 0.31 b | 6.44 ± 0.22 b |
‘Granatnaja’ | 1.83 ± 0.78 b | 0.11 ± 0.01 b | 2.44 ± 0.3 f | 3.96 ± 0.31 d | 63.04 ± 1.04 d | 21.22 ± 0.22 a | 8.00 ± 0.32 a |
‘Rosina’ | 2.49 ± 0.82 a | 0.12 ± 0.00 b | 5.60 ± 0.43 b | 5.14 ± 0.42 c | 61.92 ± 0.52 f | 13.30 ± 0.62 k | 7.17 ± 0.82 b |
‘Kubovaja’ | 2.33 ± 0.80 a | 0.09 ± 0.00 bc | 4.73 ± 0.32 c | 7.03 ± 0.30 a | 64.22 ± 0.54 c | 16.49 ± 0.22 e | 5.93 ± 0.45 c |
‘Alaja Krupnaja’ | 2.84 ± 0.43 a | 0.08 ± 0.00 c | 3.67 ± 0.22 d | 4.2 ± 0.32 d | 62.66 ± 1.18 e | 16.94 ± 0.20 d | 8.39 ± 0.78 a |
Rowanberry cvs | C12:0 | C14:0 | C16:0 | C18:0 | C18:1 n-9 | C18:2 n-6 | C18:3 n-3 | C20:0 | C22:0 | Total Fatty Acids (%) per Sample | n6/n3 |
---|---|---|---|---|---|---|---|---|---|---|---|
‘Burka’ | 0.72 ± 0.04 c | 1.12 ± 0.13 f | 16.87 ± 1.23 b | 3.19 ± 0.41 b | 16.58 ± 1.11 k | 50.17 ± 2.49 j | 4.06 ± 0.15 c | 1.96 ± 0.72 d | 1.59 ± 0.14 e | 2.33 | 12.36 |
‘Likernaja’ | 0.64 ± 0.05 d | 0.87 ± 0.09 i | 14.55 ± 1.60 c | 2.95 ± 0.44 d | 18.44 ± 1.86 j | 51.84 ± 4.02 h | 3.51 ± 0.30 e | 1.97 ± 0.88 d | 1.55 ± 0.24 e | 2.64 | 14.77 |
‘Granatnaja’ | 1.12 ± 0.09 b | 1.99 ± 0.40 b | 20.28 ± 2.29 a | 3.44 ± 0.79 a | 15.80 ± 1.80 l | 42.46 ± 4.98 l | 5.09 ± 0.21 b | 2.18 ± 1.37 b | 2.70 ± 0.31 c | 1.71 | 8.34 |
‘Rubinovaja’ | 1.10 ± 0.11 b | 1.63 ± 0.22 c | 14.77 ± 1.79 c | 3.09 ± 0.49 c | 19.55 ± 1.76 i | 45.18 ± 5.04 k | 3.71 ± 0.30 d | 2.27 ± 0.78 a | 3.44 ± 0.51 a | 2.99 | 12.18 |
‘Alaja Krupnaja’ | 1.26 ± 0.17 a | 2.17 ± 0.36 a | 20.22 ± 2.54 a | 3.11 ± 0.54 c | 15.14 ± 1.36 m | 40.73 ± 5.2 m | 6.08 ± 0.28 a | 2.04 ± 1.13 c | 2.98 ± 0.51 b | 1.96 | 6.70 |
‘Moravica’ | 0.52 ± 0.04 e | 1.09 ± 0.13 f | 10.58 ± 0.50 g | 2.03 ± 0.17 h | 23.80 ± 0.82 a | 52.21 ± 1.84 g | 3.39 ± 0.07 f | 1.13 ± 0.20 f | 1.47 ± 0.15 f | 3.76 | 15.40 |
‘Krasnaja’ | 0.53 ± 0.03 e | 0.88 ± 0.11 i | 10.17 ± 0.35 h | 2.13 ± 0.1 gf | 21.17 ± 0.32 f | 57.25 ± 0.95 b | 2.63 ± 0.05 i | 1.00 ± 0.20 h | 1.32 ± 0.14 f | 3.87 | 21.77 |
‘Kubovaja’ | 0.54 ± 0.04 e | 0.94 ± 0.07 h | 10.64 ± 0.43 g | 2.19 ± 0.12 g | 21.42 ± 0.68 e | 56.45 ± 1.47 c | 2.38 ± 0.06 j | 1.01 ± 0.16 h | 1.40 ± 0.16 g | 4.15 | 23.72 |
‘Oranzevaja’ | 0.33 ± 0.01 f | 0.70 ± 0.04 k | 11.35 ± 0.34 e | 1.83 ± 0.09 j | 20.61 ± 0.63 h | 57.69 ± 1.13 a | 2.29 ± 0.05 k | 0.93 ± 0.13 i | 1.34 ± 0.07 f | 4.52 | 25.19 |
‘Sahharnaja’ | 0.37 ± 0.04 f | 0.77 ± 0.17 j | 9.98 ± 0.52 i | 1.92 ± 0.25 i | 21.37 ± 0.49 e | 57.33 ± 1.36 b | 2.62 ± 0.03 i | 0.89 ± 0.25 j | 1.39 ± 0.07 g | 4.69 | 21.88 |
‘Vefed’ | 0.76 ± 0.07 c | 1.04 ± 0.12 g | 12.11 ± 1.02 d | 2.11 ± 0.26 f | 20.94 ± 1.90 g | 53.58 ± 2.96 f | 3.76 ± 0.09 d | 1.07 ± 0.85 g | 1.15 ± 0.13 h | 2.91 | 14.25 |
‘Rossica’ | 0.63 ± 0.01 d | 1.05 ± 0.07 fg | 11.46 ± 0.56 e | 2.42 ± 0.21 e | 21.62 ± 1.17 d | 54.23 ± 2.15 d | 2.70 ± 0.09 h | 1.15 ± 0.34 f | 1.51 ± 0.12 ef | 3.47 | 20.09 |
‘Solnechnaja’ | 0.58 ± 0.04 de | 1.35 ± 0.14 d | 10.95 ± 0.73 f | 1.86 ± 0.21 j | 22.51 ± 1.39 c | 53.87 ± 2.56 e | 3.23 ± 0.07 g | 0.96 ± 0.39 hi | 1.36 ± 0.13 g | 3.57 | 16.68 |
‘Angri’ | 0.58 ± 0.02 de | 0.93 ± 0.06 h | 11.25 ± 0.67 e | 2.31 ± 0.19 f | 23.07 ± 1.47 b | 53.81 ± 2.52 e | 2.15 ± 0.09 l | 1.12 ± 0.37 f | 1.57 ± 0.19 e | 3.80 | 25.03 |
‘Bussinca’ | 0.35 ± 0.02 f | 0.78 ± 0.05 j | 11.14 ± 0.53 e | 1.71 ± 0.15 k | 23.04 ± 1.05 b | 53.66 ± 2.14 f | 2.61 ± 0.10 i | 1.02 ± 0.28 h | 1.38 ± 0.18 g | 3.41 | 20.56 |
‘Rosina’ | 0.61 ± 0.03 d | 1.18 ± 0.08 e | 11.01 ± 0.76 ef | 2.15 ± 0.21 g | 23.79 ± 1.34 a | 50.56 ± 2.54 i | 3.57 ± 0.12 e | 1.24 ± 0.54 e | 1.68 ± 0.19 d | 3.09 | 14.16 |
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Sarv, V.; Hussain, S.; Rätsep, R.; Kikas, A. The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars. Plants 2024, 13, 1615. https://doi.org/10.3390/plants13121615
Sarv V, Hussain S, Rätsep R, Kikas A. The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars. Plants. 2024; 13(12):1615. https://doi.org/10.3390/plants13121615
Chicago/Turabian StyleSarv, Viive, Shehzad Hussain, Reelika Rätsep, and Ave Kikas. 2024. "The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars" Plants 13, no. 12: 1615. https://doi.org/10.3390/plants13121615