Characterization of the Polyphenol Composition of 20 Cultivars of Cider, Processing, and Dessert Apples (Malus × domestica Borkh.) Grown in Virginia

Abstract

Polyphenols and maturity parameters were determined in 20 apple cultivars with potential for hard cider production grown in Virginia, U.S.A. Concentrations of five classes of polyphenols were significantly different across cultivar for both peel and flesh. Total polyphenol concentration ranged from 0.9 μg/g wwb in flesh of Newtown Pippin to 453 μg/g wwb in peel of Red Delicious. Harrison, Granny Smith, Rome, Winesap, and Black Twig cultivars contained the highest concentration of total flavan-3-ols in flesh, indicating potential to impart desired astringency and bitterness to cider under processing conditions where extraction of polyphenols from peel is minimal. These results can inform selection of fruit juice, extracts, and byproducts for investigations of bioactivity and bioavailability of polyphenols, and provide baseline data for horticultural and processing research supporting the growing hard cider industry in Virginia. Based on these data, cultivars Harrison, Granny Smith, Rome, Winesap, and Black Twig show high potential for cider production in Virginia.

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

“…The mass detected on positive mode was m/z 355 and 353 on the negative mode with similar MS fragments as shown in literature (Clifford et al, 2003;Malec et al, 2014;Ramirez-Ambrosi et al, 2013). Confusingly, the major peak, chlorogenic acid, has been reported in the literature as either 3-O-caffeoylquinic acid (Thompson-Witrick et al, 2014) or 5-O-caffeoylquinic acid (Clifford, 2000;Clifford et al, 2003;Ramirez-Ambrosi et al, 2013). Three other similar peaks (similar MS spectra) were detected in the chromatograms (peaks 1, 4 and 7).…”

“…Identification of the analytes extracted from ciders and juices were based on the HPLC retention behaviour, UV-vis spectra, ESI-MS(-MS 2 ) spectra, reference compounds, and literature comparisons (Chagné et al, 2012;Clifford, Johnston, Knight, & Kuhnert, 2003;Diñeiro García, Valles, & Picinelli Lobo, 2009;Malec et al, 2014;Marks, Mullen, & Crozier, 2007;Picinelli Lobo, García, Sánchez, Madrera, & Valles, 2009;Ramirez-Ambrosi et al, 2013;Sanoner, Guyot, Marnet, Molle, & Drilleau, 1999;Thompson-Witrick et al, 2014;Verdu et al, 2013Verdu et al, , 2014Çam & Aaby, 2010). Representative samples from each cultivar, ripening stage, fermentation type, and yeast strain were used to identify the compounds in the samples.…”

“…Endogenous enzymes, such as polyphenol oxidase, oxidise phenolic compounds in the apple juice and affect the sensory quality of the product (Renard et al, 2011). Each apple cultivar has its own polyphenolic profile that is also dependent on harvest year, climatic variables, cultivation and storage conditions (Mattila, Hellström, & Törrönen, 2006;Mikulic-Petkovsek, Slatnar, Stampar, & Veberic, 2010;Thompson-Witrick et al, 2014;Wolfe et al, 2003;Łata & Tomala, 2007). Therefore, in order to compare different cultivars, apples used in the current study shall come from the same orchard and are grown under the same conditions.…”

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

“…The concentrations of total polyphenols (estimated by Folin‐Ciocalteu method) in juice and cider are listed in Table and , respectively. The total polyphenols concentration in the raw juice (Table ) was lower than that for common Spanish cider apples (0.8 to 1.3 g/L) (Juan J. Mangas et al., ) but higher than that for ‘York’ apples from Virginia harvested in 2013 (0.215 ± 0.0121 g/L) (Thompson‐Witrick et al., ). Differences in polyphenol concentrations are not unexpected, as apple cultivar, climate, and cultural practices affect the total polyphenols concentrations in apples (Peck et al., ).…”

“…The health benefits of polyphenols have been extensively studied, using in vitro cell models and animal models, and confirmed via in vivo human intervention studies (Tomás‐Barberán & Andrés‐Lacueva, ). These benefits have led to interest in maximizing polyphenol concentrations in products such as cider (Thompson‐Witrick et al., ). The concentrations of polyphenols in cider differ by apple variety, cultivation practices, maturity, storage and transportation conditions of apples, and the processing and fermentation techniques (Candrawinata, Blades, Golding, Stathopoulos, & Roach, ; Peck, McGuire, Boudreau, & Stewart, ).…”