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Our study involved assessing new Hungarian multi-resistant apple cultivars (‘Artemisz’, ‘Hesztia’, ‘Rosmerta’, and ‘Cordelia’) and two commercial cultivars (‘Watson Jonathan’ and ‘Prima’). The samples were evaluated by a trained assessor panel applying computer supported profile analysis with 20 descriptive sensory parameters (using ProfiSens sensory assessment software). Beside the profiles of each cultivar we also showed the significant differences between the cultivars (LSD95%, LSD99%). The nutritional values were analysed using the MANOVA statistical method, the effects of significant factors on measured values were evaluated by using Tukey (P=0.05) post-hoc test, and we determined the homogeneous and heterogeneous groups based on that. Our study showed that PCA bi-plots containing sensory and instrumental value loadings together with the scores of apple cultivars make the complex relationships of each cultivar available for comparison. The results clearly showed that the intensity of the sour taste is inversely proportional to the carbohydrate-acid ratio determined by measurements. The flesh firmness and pectin content values obtained by instrumental measurements were found to be strongly correlated sensory parameters on crispness, texture, and ripeness. PCA plots proved to be very useful in demonstrating the parallelisms between instrumental-instrumental (TPC/FRAP) and sensory-sensory (shade/colour) parameter pairs, too. Our aggregated results show that the new Hungarian resistant apple cultivars have almost as good as or even better nutritional values than ‘Prima’ and ‘Jonathan’ (the latter dominated the Hungarian apple production for several decades). The new multi-resistant cultivars renew the range of apple cultivars available on the market, and they introduce new flavours to consumers.

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as the standard for any method ( Paulová et al., 2004 ). The Ferric Reducing Antioxidant Power (FRAP) method constitutes an approach based on electron transfer, specifically based on the reducing action of antioxidants. In this method, iron

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antioxidant power (FRAP) method as described by Benzie and Devaki (2018) with some modification and the absorbance was recorded at 593 nm. Ascorbic acid (ASE) was applied as a standard for calibration and expressed as ascorbic acid equivalent. The

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-picrylhydrazyl (DPPH) in methanolic solution and calculated as percent discoloration: A O A   ( % ) = P e r c e n t   i n h i b i t i o n = A c − A e A c × 100 where, Ac = Absorbance of control; Ae = Absorbance of extract, and by Ferric Reducing Antioxidant

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Acta Alimentaria
Authors:
D. Das
,
S. Tamuly
,
M. Das Purkayastha
,
B. Dutta
,
C. Barman
,
D.J. Kalita
,
R. Boro
, and
S. Agarwal

, Model-Epoch2, USA) as described by Brand-Williams et al. (1995) . 2.5.2 Ferric reducing antioxidant power (FRAP) assay The assay was performed following the protocol of Benzie and Strain (1996) . 2.5.3 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic

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antioxidant assays. 2.3.1 Total polyphenol content, ferric reducing antioxidant power (FRAP), cupric reduction antioxidant capacity (CUPRAC), and ABTS assays Total polyphenol content was

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. 2.6.3 Ferric reducing antioxidant power (FRAP) The redox-linked colorimetric method described by Kurt-Celep et al. (2020) was used to estimate FRAP activity of the samples. After the incubation period, the

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change at 515 nm, and expressed as percentage inhibition as compared to control. Antioxidant potential in terms of ferric reducing antioxidant power (FRAP) was calculated from FeSO 4 .7H 2 O standards (5–30 µg) that were run simultaneously. Total phenols

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, Boban M : Gender differences in antioxidant capacity of rat tissues determined by 2,2′-azinobis (3-ethylbenzothiazoline 6-sulfonate; ABTS) and ferric reducing antioxidant power (FRAP) assays . Comp. Biochem

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Progress in Agricultural Engineering Sciences
Authors:
Judit Perjéssy
,
Ferenc Hegyi
,
Magdolna Nagy-Gasztonyi
,
Rita Tömösközi-Farkas
, and
Zsolt Zalán

.,1999 ) and antioxidant capacity was measured by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The ferric reducing-antioxidant power test was performed according to Benzie and Strain (1996) , while the

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