Browsing by Author "Soares, S"
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- Phenolic, dietetic fibre and sensorial analyses of apples from regional varieties produced in conventional and biological mode.Publication . Guiné, Raquel; Sousa, Rute; Alves, Ana; Teixeira, Luís; Figueiredo, Catarina; Fonseca, S; Soares, S; Sousa, I; Almeida, P; Coreria, Ana Cristina; Jordão, António; Lopes, Arminda; Ferreira, DulcineiaIn the present work apples from eleven regional varieties originating from Portugal were studied in terms of their content in phenolic compounds and dietetic fibres (soluble and insoluble). In some cases, apples from two different production modes were analysed: conventional and biological. Some of the most commercialized apples in Portugal were also studied for comparison purposes. In addition, a sensorial evaluation of some of the varieties was performed. From the present work was possible to conclude that the regional varieties studied contain higher amounts of dietetic fibre than those of commercial varieties and other fruits. With respect to the content in total phenolic compounds, the apples of regional varieties showed values clearly higher than those quantified in commercial varieties, and being concentrated mainly on the peel, then on the seeds, and finally on the pulp. From the sensorial analyses was possible to infer that the regional varieties which were more appreciated were Bravo de Esmolfe and Camoesa de Alcongosta
- Properties of regional portuguese apple cultivars produced in conventional and organic modes.Publication . Guiné, Raquel; Andrade, Sérgio; Sousa, Rute; Alves, Ana; Teixeira, Luís; Figueredo, Catarina; Fonseca, S; Soares, S; Correia, Ana Cristina; Jordão, António; Lopes, Arminda; Ferreira, DulcineiaThe present work aimed at studying apples from regional varieties originating from Portugal in terms of physical and chemical attributes. The apples analysed were produced in two different production modes: conventional and biological, to verify in which extent this variable influences the results. The data obtained enabled us to conclude that the chemical properties: moisture content, total and reducing sugars, protein and ash, were influenced by the production mode in different ways, depending on the variety. As to the textural properties estimated, the results showed that the variety Lila is the one that presents the higher similarity when comparing the conventional with the biological modes of production. Furthermore, it was possible to observe that the production mode does not significantly influence the fibre contents in the varieties of apples analysed.