Selected dried fruits as a source of nutrients

Rybicka, Iga; Kiewlicz, Justyna; Kowalczewski, Przemysław Łukasz; Gliszczyńska-Świgło, Anna

Selected dried fruits as a source of nutrients

dc.contributor.author	Rybicka, Iga
dc.contributor.author	Kiewlicz, Justyna
dc.contributor.author	Kowalczewski, Przemysław Łukasz
dc.contributor.author	Gliszczyńska-Świgło, Anna
dc.contributor.organization	Institute of Quality Science, Poznań University of Economics and Business, Poland	en
dc.contributor.organization	Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland	en
dc.date.accessioned	2021-12-19T10:33:23Z
dc.date.available	2021-12-19T10:33:23Z
dc.date.issued	2021-06-30
dc.description.abstract	Dried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activ- ity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%)− most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.	en
dc.identifier.citation	Rybicka, I., Kiewlicz, J., Kowalczewski, P.Ł. et al. Selected dried fruits as a source of nutrients. Eur Food Res Technol 247, 2409–2419 (2021). https://doi.org/10.1007/s00217-021-03802-1; https://link.springer.com/article/10.1007/s00217-021-03802-1	en
dc.identifier.doi	10.1007/s00217-021-03802-1
dc.identifier.issn	1438-2377
dc.identifier.uri	https://open.icm.edu.pl/handle/123456789/20824
dc.language.iso	en
dc.publisher	Springer	en
dc.rights	Uznanie autorstwa 4.0 Międzynarodowe	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.subject	dietary fiber	en
dc.subject	dried fruit	en
dc.subject	mineral	en
dc.subject	nutritional value	en
dc.title	Selected dried fruits as a source of nutrients	en
dc.type	article	en