Phenolic Content and Antioxidant Activity During the Development of 'Brookfield®' and 'Mishima' Apples (original) (raw)

2017, Journal of agricultural and food chemistry

The aim of this study was to characterize the changes in the contents of total (TPC) and individual (IPC) phenolic compounds and the total antioxidant activity (TAA) in the peel and pulp, and total anthocyanins (TAN) in the peel, during the development of the fruits of Brookfield® and Mishima apple trees. 'Brookfield®' apples were harvested from the 49th to 138th days after full bloom (DAFB) and 'Mishima' apples from the 45th to 172th DAFB. In the pulp, the IPC, TPC and TAA rapidly reduced at 75 and 79 DAFB for the 'Brookfield®' and 'Mishima' apples, respectively, and then remained constant until commercial maturity. In the peel of 'Brookfield®' apples there was a reduction in the TPC and TAA at 79 DAFB. The quercetin 3-galactoside, epicatechin and procyanidin B2 contents reduced up to 107 DAFB with a subsequent increase and the values at commercial. In the peel of 'Mishima' apples there was a reduction in the TPC, TAA, epicatechin and...