The aim of this study was to determine the chemical composition, nutritional value and antioxidant properties of three crabapples: Malus `Pink Perfection` Malus `Royalti` and Malus x zumi `Golden Hornet`, with distinctive appearance characteristics. Subjects of the analysis were fresh fruits and juice obtained from the last one by steam extractor. Crabapples were taken from an urban garden. Chemical analysis includes the following parameters: macro- and microelements (As, Ca, Cu, Fe, K, Mg, Mn, N, Na, P, Se, Zn), water, dry matter, ash, proteins, sugars, total acidity, pectin, minerals, pH, vitamin C, anthocyanins, phenolic compounds, nonflavonoids, flavonols and free radical scavenging capacity (applying DPPH and ABTS tests). Basic phenotypic and morphometric characteristics of the fruits were observed as well. Results obtained from the research have shown that M. ’Pink Prefection’ and M. x zumi ’Golden Hornet’ have a fairly similar chemical composition. M. `Royalti contains significantly more vitamin C and a little more sugar but is also poorer in pectin and has much greater acidity. Compared to commercial apples, crabapples do not lag behind in sugar content, but they have significantly higher acidity and half the amount of vitamins C. The elemental composition of crabapples is also fairly uniform. When it comes to phytochemicals, M. ‘Royalti is particularly prominent by the high content of anthocyanins, flavonols and phenols. The ABTS test showed that M. x zumi ‘Golden Hornet’ has the strongest antioxidant capacity. We have reached the same result by applying the DPPH method.
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