Influence of Variety and Storage on the Polyphenol Composition of Apple Flesh (original) (raw)
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Chemistry Central Journal, 2014
Background: Apples are an important source of polyphenols in the human diet and the consumption of this fruit has been linked to the prevention of degenerative diseases. Results: Catechins, procyanidins, hydroxycinnamic acids, flavonol glycosides, dihydrochalcone glycosides and one anthocyanin: cyanidin-3-O-galactoside, were identified both in the peel and pulp. Procyanidins, catechins and flavonols represent the main constituents of peel. Concerning the antioxidant activity, in the reduction of the stable DPPH radical and in the inhibition of lipid peroxidation, the ethanolic extracts of red peel and red pulp showed a good similar activity comparable to ascorbic acid in the DPPH test and about ten times more active than BHT in the lipoxygenase test, and were much more active than aqueous extracts. The ORAC value of red pulp aqueous extract resulted comparable to that of red berries: vaccinium, rubus and ribes, foods appreciated for their health value.
2019
Safeguarding, studying and enhancing biodiversity play an important and indispensable role in re-launching agriculture. The ancient local varieties are therefore a precious resource for genetic and health improvement. In order to protect biodiversity through the recovery and valorization of autochthonous varieties, in this study we analyzed 12 samples of four ancient apple cultivars representative of Friuli Venezia Giulia, selected by local farmers who work on a project for the recovery of ancient apple cultivars. The aim of this study is to evaluate the polyphenolic profile and the antioxidant capacity that characterize the organoleptic and functional qualities of this fruit species, besides having beneficial properties for health. In particular, for each variety, the following compounds were analyzed, both in the skins and in the pulp: gallic acid, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, ferulic acid, rutin, phlorizin, phloretin and quercetin to highl...
2009
The concentration of polyphenolic compounds, such as flavanols and anthocyanins, and the antioxidant activity in apples (Malus domestica Borkh) seem to differ with cultivar, maturity stage, environmental conditions and the part of the fruit. In this work, the total phenolic, flavanol and anthocyanin content and antioxidant activity were measured in the flesh, whole fruit and peel from apple cultivars Fuji, Epagri COOP24 and Epagri F5P283 cultivated in Southern Brazil. Total phenolic content assayed by Folin-Ciocalteu method, flavanol by modified p-dimethylaminocinnamaldehyde method, anthocyanin content by pH differential method and antioxidant activity measured using ABTS assay. One-way analysis of variance, Tukey's test and correlation analysis were performed. Within each cultivar, the total phenolic, flavanol and anthocyanin contents and antioxidant activity were highest in the peels, followed by the whole fruit and the flesh. In the peel, whole fruit and flesh the Epagri F5P283 apple had the highest total phenolic contents and the highest total antioxidant activity, while that Epagri COOP24 was highest in flavanols and anthocyanins. Total phenolic content was positively associated with total antioxidant activity in flesh, whole fruit and peel. These results demonstrate that phenolic compounds have a significant contribution to the total antioxidant activity which varies considerably depending of the part of the fruit and of the apple cultivar analyzed.
Archivos latinoamericanos de nutrición
The concentration of polyphenolic compounds, such as flavanols and anthocyanins, and the antioxidant activity in apples (Malus domestica Borkh) seem to differ with cultivar, maturity stage, environmental conditions and the part of the fruit. In this work, the total phenolic, flavanol and anthocyanin content and antioxidant activity were measured in the flesh, whole fruit and peel from apple cultivars Fuji, Epagri COOP24 and Epagri F5P283 cultivated in Southern Brazil. Total phenolic content assayed by Folin-Ciocalteu method, flavanol by modified p-dimethylaminocinnamaldehyde method, anthocyanin content by pH differential method and antioxidant activity measured using ABTS assay. One-way analysis of variance, Tukey's test and correlation analysis were performed. Within each cultivar, the total phenolic, flavanol and anthocyanin contents and antioxidant activity were highest in the peels, followed by the whole fruit and the flesh. In the peel, whole fruit and flesh the Epagri F5P2...
Journal of Agricultural and Food Chemistry, 2007
Apple is among the most consumed fruits worldwide, and several studies suggest that apple polyphenols could play a role in the prevention of degenerative diseases. 'Annurca' apple fruit undergoes, after harvest, a typical reddening treatment to turn the apples' skin red, and it is noted for its high firmness. This paper reports the effect of reddening-ripening treatment on polyphenol concentration and antioxidant activity of both peel and flesh extracts. The in vitro antioxidant properties have been compared with the protective effect against the cytotoxic effects of reactive oxygen species using Caco-2 cells as model system. Pretreatment of cells with different polyphenolic apple extracts provides a remarkable protection against oxidative damage. This effect seems to be associated with the antioxidant activity of 'Annurca' apple polyphenolic compounds. The flesh has antioxidant properties comparable to those possessed by the peel. Neither the reddening nor the fruit conservation causes changes in the antioxidant properties possessed by this apple variety. The data indicate that polyphenolic compounds in 'Annurca' apples are relatively stable in the peel and also in the flesh; therefore, the health benefits of polyphenols should be maintained during long-term storage. Finally, a diet rich in apple antioxidants could exert a beneficial effect in the prevention of intestinal pathologies related to the production of reactive oxygen species.
Phenolic composition and antioxidant activity of selected apple genotypes
The phenolic composition of eleven apple genotypes was determined in the flesh and peel by high performance liquid chromatography (HPLC), total phenolic content (TPC) by the Folin-Ciocalteu method, and antioxidant capacity using ferric reducing antioxidant power (FRAP). HPLC analysis identified and quantified several groups of phenolic compounds: procyanidins, hydroxycinnamates, acids, anthocyanins, flavonols, and dihydrochalcones. Procyanidins were the most predominant group in both flesh and peel and contributed 52.4 and 44% of the total phenolic index (TPI), respectively. Quercetin glucosides were almost exclusively found in the peel, while cyanidin 3-galactoside was found only in red apple peel. The profile of phenolic compounds varied among the eleven genotypes and the peel showed higher concentrations than the flesh. Among the studied genotypes Reinette Russet and SJCA38R6A74 had the highest and the lowest concentrations of total phenolics respectively. The total phenolics (TPI/TPC) of both flesh and peel extracts correlated well with antioxidant capacity as estimated by the FRAP assay (R2 = 0.87, 0.76, 0.92, respectively), with the exception of TPC from the apple peel determined with FC (R2 = 0.52). The low chlorogenic acid and zero total flavanol content in flesh of ‘SJCA38R6A74’ tended to be associated with no browning compared to other cultivars.
Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing
Journal of Food Composition and Analysis, 2008
The phenolic composition, concentration and total antioxidant capacity (TAC) were determined in the flesh and peel of eight advanced cider apple breeding lines and cultivars to be used for cider production in Canada. The total phenolic content (TPC) assayed by the Folin-Ciocalteu method, the individual phenolics determined by HPLC/DAD and TAC measured using ferric reducing antioxidant power (FRAP) differed significantly among the advanced apple lines and cultivars studied. Higher concentrations of the measured parameters were found in the peel of all tested lines compared to the flesh. ''McIntosh Summerland'' and ''Spartan'' had the highest concentrations of polyphenols and TAC and ''SJCA16R5A15'' had the lowest. There was a positive correlation between TPC and TAC in both flesh and peel (R 2 ¼ 0.74 and 0.51, respectively). However, a weak correlation was found between total phenolics determined by HPLC and TAC (R 2 ¼ 0.29 and 0.43 in flesh and peel, respectively). Results showed that procyanidins are the most predominant phenolic group in both flesh and peel, followed by hydroxycinnamic acids in the flesh and flavonols in the peel, and all are of great interest in cider making.
2017
A wide apple germplasm is present in Italy in which numerous local genotypes of specific cultivation environment have to be still evaluated for fruit quality attributes. This is the case of a long-established fruit area located in central Italy (Tuscany) where several ancient apple varieties survive with the perspective to be re-introduced for their excellent quality. The objective of this work was to determine over a 2-year period the physicochemical traits, total antioxidant capacity (TAC), and polyphenols (TP) content of three old local apple varieties: ‘Paganina’, ‘Paradisa’ and ‘Rosa’. These characteristics were also assessed after 90 and 150 days at 4 °C cold storage, in normal atmosphere refrigerated cellars. For comparison purpose, the commercial apple cultivar ‘Fuji’ was considered. In general, the old varieties showed valuable quality properties, particularly due to a greater antioxidant power of fruits, although a variability between the two crop seasons, characterized by...
Quantitation of Polyphenols in Different Apple Varieties
Journal of Agricultural and Food Chemistry, 2004
Forty-one apple samples, representing eight of the most widely cultivated varieties in western Europe, were collected in Trentino, Italy. Samples were extracted from fresh fruit with a mixture of acetone/ water to achieve a good extraction of polyphenols, including proanthocyanidin oligomers which were analyzed by normal-phase HPLC. Up to 20 compounds including catechin, epicatechin, B 2 procyanidin, hydroxycinnamates, flavonols, anthocyanins, and dihydrochalcones were analyzed by reversed-phase HPLC and LC-MS. Total polyphenol content was independently measured with an optimized Folin-Ciocalteu assay. The mean content of total polyphenols lay between 66.2 and 211.9 mg/100 g of FW depending on the variety. With chromatographic analysis, it was possible to explain the whole amount of total polyphenols measured by the FC assay. Flavanols (catechin and proanthocyanidins) are the major class of apple polyphenols (71-90%), followed by hydroxycinnamates (4-18%), flavonols (1-11%), dihydrochalcones (2-6%), and in red apples anthocyanins (1-3%).