Diversity of polyphenols in the peel of apple (Malus sp.) germplasm from different countries of origin

Abstract

Summary This study investigated ten polyphenolic compounds in the peel of 145 apple cultivars grown in the same location while originated from different countries over two successive years. Despite significant year effect of individual and total polyphenol concentrations on each cultivar, both concentrations showed similar distributions in the 2 years, and genotypic correlations among them were relatively stable. Genotypic variations were considerable, with total polyphenol concentration ranging from 363.9 to 2516.9 μg g−1 FW. Cyanidin‐3‐galactoside was found only in red apple peels, at levels of 67.8–371.6 μg g−1 FW. Flavanols (epicatechin and catechin) and dihydrochalcones (mainly phloridzin) accounted for 8.8–66.1% and 8.58–61.2% of total polyphenols, respectively. Six flavonols (quercetin‐3‐galactoside, quercetin‐3‐glucoside, quercetin‐3‐rhamnoside, quercetin‐3‐xyloside, quercetin‐3‐arabinoside, and quercetin‐3‐rhamnoglucoside) were identified. The proportion of flavonols was 9.3–70.6% of total polyphenols. This wide variation could help in selecting cultivars with different polyphenol patterns in the peel. Principal component analysis showed that cultivars originated from different countries could not be distinguished in terms of polyphenol profiles.

Phytochemical profiles, antioxidant, and antiproliferative activities of four red‐fleshed apple varieties in China

“…Four flavonols, quercetin, quercetin‐3‐galactoside, quercetin‐3‐arabinoside, and isoquercetin, were detected in all the apples tested in this study (Table ), the same as reported in previous studies (Guo et al., ; Wang et al., ). The total flavonol concentration of the five varieties ranged from 128.29 mg/kg FW for “A16” to 221.01 mg/kg FW for “A38.” In the present study, flavonols contributed between 10.49% and 17.24% to the TPCs.…”

“…Two anthocyanins (cyanidin‐3‐galactoside and cyanidin‐3‐arabinoside) were qualitatively and quantitatively determined in the different apple varieties (Table ). Previous studies have shown that cyanidin‐3‐galactoside accounted for 98% of TACs (Guo et al., ). TAC in all the tested apples ranged from 5.26 to 267.66 mg/kg FW and the contribution of anthocyanins to total phenolics ranged from 0.68% for the “Fuji” variety to 15.15% for the “A38” variety.…”

Red-Fleshed Apple Anthocyanin Extracts Attenuate Male Reproductive System Dysfunction Caused by Busulfan in Mice

“…Since RAAE is a mixture of various components, it is unclear which bioactive ingredient (s) in anthocyanins played the role in alleviating the adverse effects induced by busulfan. In this regard, we identified cyanidin 3-O-galactoside as the most abundant anthocyanin, consisting of what was observed in other red-fleshed apples by previous studies (24,43). It will be interesting to examine whether cyanidin 3-O-galactoside might be the active component that is able to reduce the adverse effect caused by busulfan in mice.…”

Diversity of bioactive compounds and antioxidant activity in Delicious group of apple in Western Himalaya

“…In all the studied cultivars, the ABTS assay (antioxidant activity) was found to have a higher coefficient of variation [Golden Delicious (56.03%), Red Delicious (62.12%), and Royal Delicious (58.67%)] in comparison to DPPH and FRAP activity, highest being in Red Delicious. Likewise, in individual polyphenols category, phloridzin [a unique dihydrochalcone and chemo-taxonomical marker of apple (Guo et al 2015) was found to have the highest coefficient of variation [Golden Delicious (62.74%), Red Delicious (56.41%), and Royal Delicious (68.34%)], highest being in Royal Delicious (Supplementary Table 2). The recorded variation of phloridzin among cultivars in the present study seems to be more similar to what Kalinowska et al (2014) had reported for their studied cultivars.…”