Distribution and Stability of Polyphenols in Juices Made from Traditional Apple Cultivars Grown in Bosnia and Herzegovina

Abstract

The present research was undertaken to investigate polyphenolic profiles of peel, pulp and juices made from two standard commercial and five traditional apple cultivars from Bosnia and Herzegovina. The main goal of the study was to monitor the distribution and changes of polyphenolic profiles through different phases of apples’ processing into cloudy and clear juices, with regard to L-ascorbic acid pretreatment. Quantitative determination of phenolic compounds was carried out by using high-performance liquid chromatography with diode-array detection. The obtained results showed that traditional cultivars, namely ‘Paradija’ and ‘Prijedorska zelenika’, displayed significantly higher content of these compounds compared to commercial ones. Flavan 3-ols and flavonol glycosides were mostly found in peels of all cultivars (21.2–44.1 and 5.40–33.3%, respectively), while phenolic acids along with flavan 3-ols were predominant in the pulp (8.20–30.8 and 5.10–13.9%, respectively). Apples’ processing into juices caused decrease (more than 90%) in the content of all polyphenols and the distribution of these compounds from fruits to final products had a negative trend, particularly evident in clear juices. The most drastic loss occurred in the flavonol glycosides and dihydrochalcones content, while chlorogenic acid displayed quite stable distribution from apples to final products due to its good solubility. Apple mash pretreatment with L-ascorbic acid had a positive impact on the preservation and retention of polyphenols.

Unlocking heirloom diversity: a pathway to bridging global challenges in modern apple cultivation

“…Moreover, heirloom cultivars not only offer climate hardiness and natural tolerance to pests but also hold promise for their superior nutritional characteristics (Akagićet al, 2019;Jakobek et al, 2020). Some heirloom apple cultivars have been found to have higher trace elements, mineral content, and phosphates in their juices and disease-induced resistance phenolic compounds (Singh et al, 2016;Kschonsek et al, 2018;Oras et al, 2023). Additionally, some heirloom varieties possess desirable and attractive flavor and textural traits, making them potentially suitable for commercial cultivation (Aoun, 2013;Jakobek et al, 2020).…”

New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model

“…The primary sugars in AP are fructose (18–31%), sucrose (3.4–24%), and a small amount of glucose (2.5–12.4%). , The content of polyphenols in apples is dependent on numerous factors, such as the cultivar (due to different varieties such as Red Delicious, Golden Delicious, Ambri, Granny Smith, Rich Red, etc. ), part of fruit, applied agronomic measures, climate conditions, maturity stage, harvesting, and method of processing. , The majority of the AP is composed of dietary fiber. It can be classified as soluble dietary fiber (13.5–14.6%) and insoluble dietary fiber (33.8–60.0%) based on how quickly they dissolve in water.…”

“…), part of fruit, applied agronomic measures, climate conditions, maturity stage, harvesting, and method of processing. 6 , 36 The majority of the AP is composed of dietary fiber. It can be classified as soluble dietary fiber (13.5–14.6%) and insoluble dietary fiber (33.8–60.0%) based on how quickly they dissolve in water.…”