Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes
Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical at...
Ausführliche Beschreibung
Autor*in: |
Habibi, Fariborz [verfasserIn] Voiniciuc, Cătălin [verfasserIn] Conner, Patrick J. [verfasserIn] Shin, Doosan [verfasserIn] Kim, Jeongim [verfasserIn] Brecht, Jeffrey K. [verfasserIn] Sarkhosh, Ali [verfasserIn] |
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E-Artikel |
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Sprache: |
Englisch |
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2024 |
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Anmerkung: |
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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Übergeordnetes Werk: |
Enthalten in: Journal of food measurement and characterization - Springer US, 2012, 18(2024), 5 vom: 13. Feb., Seite 3300-3314 |
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Übergeordnetes Werk: |
volume:18 ; year:2024 ; number:5 ; day:13 ; month:02 ; pages:3300-3314 |
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DOI / URN: |
10.1007/s11694-024-02404-1 |
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Katalog-ID: |
SPR056057555 |
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520 | |a Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines. | ||
650 | 4 | |a Anthocyanin |7 (dpeaa)DE-He213 | |
650 | 4 | |a Ellagic acid |7 (dpeaa)DE-He213 | |
650 | 4 | |a Phytochemicals |7 (dpeaa)DE-He213 | |
650 | 4 | |a Sucrose |7 (dpeaa)DE-He213 | |
650 | 4 | |a Titratable acidity |7 (dpeaa)DE-He213 | |
650 | 4 | |a Total phenolic content |7 (dpeaa)DE-He213 | |
700 | 1 | |a Voiniciuc, Cătălin |e verfasserin |4 aut | |
700 | 1 | |a Conner, Patrick J. |e verfasserin |4 aut | |
700 | 1 | |a Shin, Doosan |e verfasserin |4 aut | |
700 | 1 | |a Kim, Jeongim |e verfasserin |4 aut | |
700 | 1 | |a Brecht, Jeffrey K. |e verfasserin |4 aut | |
700 | 1 | |a Sarkhosh, Ali |e verfasserin |0 (orcid)0000-0001-5649-1150 |4 aut | |
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10.1007/s11694-024-02404-1 doi (DE-627)SPR056057555 (SPR)s11694-024-02404-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Habibi, Fariborz verfasserin aut Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines. Anthocyanin (dpeaa)DE-He213 Ellagic acid (dpeaa)DE-He213 Phytochemicals (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Titratable acidity (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Voiniciuc, Cătălin verfasserin aut Conner, Patrick J. verfasserin aut Shin, Doosan verfasserin aut Kim, Jeongim verfasserin aut Brecht, Jeffrey K. verfasserin aut Sarkhosh, Ali verfasserin (orcid)0000-0001-5649-1150 aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 5 vom: 13. Feb., Seite 3300-3314 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:5 day:13 month:02 pages:3300-3314 https://dx.doi.org/10.1007/s11694-024-02404-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 5 13 02 3300-3314 |
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10.1007/s11694-024-02404-1 doi (DE-627)SPR056057555 (SPR)s11694-024-02404-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Habibi, Fariborz verfasserin aut Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines. Anthocyanin (dpeaa)DE-He213 Ellagic acid (dpeaa)DE-He213 Phytochemicals (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Titratable acidity (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Voiniciuc, Cătălin verfasserin aut Conner, Patrick J. verfasserin aut Shin, Doosan verfasserin aut Kim, Jeongim verfasserin aut Brecht, Jeffrey K. verfasserin aut Sarkhosh, Ali verfasserin (orcid)0000-0001-5649-1150 aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 5 vom: 13. Feb., Seite 3300-3314 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:5 day:13 month:02 pages:3300-3314 https://dx.doi.org/10.1007/s11694-024-02404-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 5 13 02 3300-3314 |
allfields_unstemmed |
10.1007/s11694-024-02404-1 doi (DE-627)SPR056057555 (SPR)s11694-024-02404-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Habibi, Fariborz verfasserin aut Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines. Anthocyanin (dpeaa)DE-He213 Ellagic acid (dpeaa)DE-He213 Phytochemicals (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Titratable acidity (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Voiniciuc, Cătălin verfasserin aut Conner, Patrick J. verfasserin aut Shin, Doosan verfasserin aut Kim, Jeongim verfasserin aut Brecht, Jeffrey K. verfasserin aut Sarkhosh, Ali verfasserin (orcid)0000-0001-5649-1150 aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 5 vom: 13. Feb., Seite 3300-3314 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:5 day:13 month:02 pages:3300-3314 https://dx.doi.org/10.1007/s11694-024-02404-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 5 13 02 3300-3314 |
allfieldsGer |
10.1007/s11694-024-02404-1 doi (DE-627)SPR056057555 (SPR)s11694-024-02404-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Habibi, Fariborz verfasserin aut Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines. Anthocyanin (dpeaa)DE-He213 Ellagic acid (dpeaa)DE-He213 Phytochemicals (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Titratable acidity (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Voiniciuc, Cătălin verfasserin aut Conner, Patrick J. verfasserin aut Shin, Doosan verfasserin aut Kim, Jeongim verfasserin aut Brecht, Jeffrey K. verfasserin aut Sarkhosh, Ali verfasserin (orcid)0000-0001-5649-1150 aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 5 vom: 13. Feb., Seite 3300-3314 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:5 day:13 month:02 pages:3300-3314 https://dx.doi.org/10.1007/s11694-024-02404-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 5 13 02 3300-3314 |
allfieldsSound |
10.1007/s11694-024-02404-1 doi (DE-627)SPR056057555 (SPR)s11694-024-02404-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Habibi, Fariborz verfasserin aut Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines. Anthocyanin (dpeaa)DE-He213 Ellagic acid (dpeaa)DE-He213 Phytochemicals (dpeaa)DE-He213 Sucrose (dpeaa)DE-He213 Titratable acidity (dpeaa)DE-He213 Total phenolic content (dpeaa)DE-He213 Voiniciuc, Cătălin verfasserin aut Conner, Patrick J. verfasserin aut Shin, Doosan verfasserin aut Kim, Jeongim verfasserin aut Brecht, Jeffrey K. verfasserin aut Sarkhosh, Ali verfasserin (orcid)0000-0001-5649-1150 aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 5 vom: 13. Feb., Seite 3300-3314 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:5 day:13 month:02 pages:3300-3314 https://dx.doi.org/10.1007/s11694-024-02404-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 5 13 02 3300-3314 |
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Enthalten in Journal of food measurement and characterization 18(2024), 5 vom: 13. Feb., Seite 3300-3314 volume:18 year:2024 number:5 day:13 month:02 pages:3300-3314 |
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Anthocyanin Ellagic acid Phytochemicals Sucrose Titratable acidity Total phenolic content |
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Habibi, Fariborz @@aut@@ Voiniciuc, Cătălin @@aut@@ Conner, Patrick J. @@aut@@ Shin, Doosan @@aut@@ Kim, Jeongim @@aut@@ Brecht, Jeffrey K. @@aut@@ Sarkhosh, Ali @@aut@@ |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">SPR056057555</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240531064707.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">240531s2024 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s11694-024-02404-1</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR056057555</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s11694-024-02404-1-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Habibi, Fariborz</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2024</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Anthocyanin</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ellagic acid</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Phytochemicals</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sucrose</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Titratable acidity</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Total phenolic content</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Voiniciuc, Cătălin</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Conner, Patrick J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Shin, Doosan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kim, Jeongim</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Brecht, Jeffrey K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Sarkhosh, Ali</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0001-5649-1150</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of food measurement and characterization</subfield><subfield code="d">Springer US, 2012</subfield><subfield code="g">18(2024), 5 vom: 13. 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Habibi, Fariborz |
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Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes |
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Habibi, Fariborz Voiniciuc, Cătălin Conner, Patrick J. Shin, Doosan Kim, Jeongim Brecht, Jeffrey K. Sarkhosh, Ali |
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nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes |
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Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes |
abstract |
Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
abstractGer |
Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
abstract_unstemmed |
Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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Nutritional value of peel and flesh of muscadine genotypes: a comparative study on bioactive compounds, total antioxidant activity, and chemical attributes |
url |
https://dx.doi.org/10.1007/s11694-024-02404-1 |
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author2 |
Voiniciuc, Cătălin Conner, Patrick J. Shin, Doosan Kim, Jeongim Brecht, Jeffrey K. Sarkhosh, Ali |
author2Str |
Voiniciuc, Cătălin Conner, Patrick J. Shin, Doosan Kim, Jeongim Brecht, Jeffrey K. Sarkhosh, Ali |
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777234815 |
mediatype_str_mv |
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doi_str |
10.1007/s11694-024-02404-1 |
up_date |
2024-07-03T19:54:41.346Z |
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Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg $ L^{− 1} $), TPC (382.84-577.31 mg GAE $ L^{− 1} $), ellagic acid (5.44–15.5 µg $ mL^{− 1} $), TAA (436.07-1258.26 µmoles TE $ L^{− 1} $), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg $ mL^{− 1} $), glucose (58.42–77.69 mg $ mL^{− 1} $), and fructose (19.26–26.84 mg $ mL^{− 1} $) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg $ L^{− 1} $), TPC (11.48–26.52 mg GAE $ L^{− 1} $), ellagic acid (0.02–0.3 µg $ mL^{− 1} $), TAA (14.65–21.62 µmoles TE $ L^{− 1} $), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg $ mL^{− 1} $), glucose (71.75–92.86 mg $ mL^{− 1} $), and fructose (24.25–32.25 mg $ mL^{− 1} $) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg $ L^{− 1} $ in the flesh to 37.53 mg $ L^{− 1} $ in the peel. The TPC values showed variability between 17 and 577 mg GAE $ L^{− 1} $ in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE $ L^{− 1} $ in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg $ mL^{− 1} $, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. 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