A comparison of the chemical composition and antioxidant activity of several new early‐ to mid‐season apple cultivars for a warmer climate with traditional cultivars

Kim, In-Hwan; Ku, Kyung‐Hyung; Jeong, Moon‐Cheol; Kim, Sang Seop; Mitchell, Alyson E.; Lee, Ji‐Hyun

doi:10.1002/jsfa.9981

Cited by 3 publications

(4 citation statements)

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“…Most cider and wild apples are smaller in size (Anastasiadi et al, 2017), whereas dessert cultivars are selected over the years to produce larger fruits (Busatto et al, 2019). As (poly)phenols are more concentrated in the peel than in the flesh (Kalinowska et al, 2020; Khanizadeh et al, 2007; Kim et al, 2019; Tsao et al, 2003), the larger fruits of dessert cultivars mean more flesh, where the flesh makes up approximately 90% of the fruit weight, thereby leading to low (poly)phenols in dessert cultivars compared with cider and wild apples (Busatto et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Alleviation of glycemic dysregulation through blood sugar control has been widely demonstrated in apples, including (poly)phenol extracts of immature apples (Gong et al, 2020; Li et al, 2019), (poly)phenol extracts or (poly)phenol fractions of commercially mature apples (De Oliveira et al, 2019; Ogura et al, 2016), apple juice (Fathy & Drees, 2016; Johnston et al, 2002), apple cider (Agustinah et al, 2016), apple cider vinegar (Iman et al, 2016; Kausar et al, 2019), and apple pomace flour (Gorjanović et al, 2020). Although apple peels are more concentrated in (poly)phenols than apple flesh (Kalinowska et al, 2020; Khanizadeh et al, 2007; Kim et al, 2019; Tsao et al, 2003), studying both apple peel and flesh for antidiabetic properties is a more realistic representation of the effects of fresh apple consumption. It is important to note that the same seven concentrations were tested across the apple accessions, and these concentrations may have been too diluted to exert detectible antidiabetic activity in some accessions.…”

Section: Discussionmentioning

confidence: 99%

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(Poly)phenols of apples contribute to in vitro antidiabetic properties: Assessment of Canada's Apple Biodiversity Collection

Migicovsky

Song

et al. 2022

Plants People Planet

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Apples are affordable and accessible fruit with tremendous biodiversity. Among over 10,000 identified apple cultivars, only a few are commercially available. Habitual fruit consumption is correlated with the prevention of Type 2 diabetes and related complications. Particularly, (poly)phenols found in apples are major contributors to their antidiabetic properties. Here, we have screened (poly)phenol-rich extracts of 476 apple accessions in Canada's Apple Biodiversity Collection for antidiabetic properties.The results of this work provide insights into the prevention and management of Type 2 diabetes by identifying high (poly)phenol-containing specialty apples for use in fresh fruit form or value-added functional food ingredients. Summary• The recent trend in sedentary lifestyles and nutritionally-imbalanced diets has elevated the prevalence of Type 2 diabetes in many parts of the world. Some pharmacological glycemic management can cause undesirable gastrointestinal side effects or hypoglycemia. Thus, there is a growing interest in safe glycemic management using dietary (poly)phenols.• In this study, (poly)phenol-rich extracts of 476 apple accessions from Canada's Apple Biodiversity Collection (ABC) and six major apple (poly)phenols were assessed for in vitro antidiabetic properties against the activities of α-glucosidase, α-amylase, and dipeptidyl peptidase-4 (DPP-4) and the formation of advanced glycation end products (AGE).• Apple (poly)phenol extracts varied in their antidiabetic activities in a dosedependent manner. High (poly)phenol-containing apples demonstrated that their total phenolic contents (TPC) were inversely correlated with the IC 50 values of α-glucosidase, α-amylase, and AGE formation, but not DPP-4. Concentrations of major (poly)phenol compounds such as procyanidin B2, phloridzin, and epicatechin in apples were significantly inversely correlated with IC 50 values of α-glucosidase in the high (poly)phenol-containing apples.• High TPC apples are not suitable for marketing for fresh fruit consumption due to bitterness and astringency; however, these apples show potential to use in the

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

(Poly)phenols of apples contribute to in vitro antidiabetic properties: Assessment of Canada's Apple Biodiversity Collection

Migicovsky

Song

et al. 2022

Plants People Planet

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“…However, due to the problem of residual pesticides and bacteria that cause food poisoning, apples are normally washed multiple times, or the peel is removed before eating. Pre-washing apples can be an alternative way to resolve this problem, thus not only reducing the inconvenience of peeling the apple, but also allowing the intake of antioxidants [ 29 ]. As a result, consuming pre-washed apples which contained peel will increase the health promoting consumption of fresh fruits.…”

Section: Resultsmentioning

confidence: 99%

Effect of Anti-Obesity and Antioxidant Activity through the Additional Consumption of Peel from ‘Fuji’ Pre-Washed Apple

2022

Foods

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There is limited information on the health effects of apple peel taken from ‘Fuji’ (Malus pumila Mill) apples washed with ozonated water. To clarify the health-promoting effects of peel, the triterpenoids (ursolic acid and oleanolic acid) were quantified with gas chromatograph–mass spectrometry. Anti-obesity effects of apple peel extract on the 3T3-L1 pre-adipocyte cell were compared with apple flesh, whole apple, and ursolic acid. The peel extract treatment with 3.30 ± 1.05 μM of ursolic acid significantly suppressed (p < 0.05) the lipid accumulation compared with the content in flesh, and a similar level was reached in the 5 μM ursolic acid positive control group. In the peel extract and ursolic acid treatment groups, the C16:0 concentration was significantly inhibited (p < 0.05), implying the anti-obesity effect of ursolic acid on the 3T3-L1 cell. Moreover, apple peel contributed 41% of the total flavonoids content and 31% of the phenolic contents of the whole apple, but only accounted for less than 10% of the whole apple (weight basis). This study’s results offer basic data on pre-washed apple as a health functional food, offering information about the health benefits of apple peel, calculated based on the partial ratio in the whole apple.

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“…In the article ‘A comparison of the chemical composition and antioxidant activity of several new early‐ to mid‐season apple cultivars for a warmer climate with traditional cultivars’ (DOI: 10.1002/jsfa.9712), published in Wiley Online Library on 28 March 2019 and in Journal of the Science of Food and Agriculture , 99: 4712–4724, the authors have identified some errors they would like to correct; please see a detailed description below.…”

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confidence: 99%