Identification and Quantification of Polyphenols in Croatian Traditional Apple Varieties

Skoko, Ana-Marija Gotal; Šarkanj, Bojan; Lores, Marta; Celeiro, María; Babojelić, Martina Skendrović; Kamenjak, Dragutin; Flanjak, Ivana; Jozinović, Antun; Kovač, Tihomir; Lončarić, Ante

doi:10.3390/plants11243540

Cited by 6 publications

(3 citation statements)

References 34 publications

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“…The old apple cultivars, such as 'Austrougarka', 'Bobovec', and 'Božićnica', exhibited higher antioxidant capacities in both DPPH and ABTS assays compared to most commercial apple cultivars such as 'Golden Delicious', 'Idared', and 'Jonagold' (Table 8). These findings are consistent with previous research indicating that old apple cultivars generally possess higher levels of antioxidants than commercial cultivars [28,37,38,42]. Comparing the DPPH and ABTS assays, the values obtained from the ABTS assay were generally higher than those from the DPPH assay, which is in line with other studies that have found the ABTS assay to be more sensitive and thus yielding higher antioxidant capacity values.…”

Section: Gallic Acid Trans-ferulic Acid Chlorogenic Acid Caffeic Acid...supporting

confidence: 92%

Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars

Lončarić,

Flanjak,

Kovač

et al. 2023

Plants

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This research is focused on comparing the compositions of juice produced from old and commercially grown apple cultivars. We examined factors such as pH, total acids, soluble dry matter, polyphenol profile, and antioxidant activity, which impact the attributes, safety, shelf life, and nutritional value of the juice. Our analysis revealed differences between these two groups of cultivars. For instance, pH values ranged from 3.04 (in ‘Bobovec’) to 3.69 (in ‘Fuji’). The proportions of acids varied from 0.07 g/100 mL (in ‘Fuji’) to 0.19 g/100 mL (in ‘Wagener’). Soluble dry matter content ranged from 14.10% (in ‘Fuji’) to 18.50% (in ‘Kraljevčica’). We also observed variations in sugar content and composition among cultivars; for example, sucrose levels varied from 16.11 g/L (‘Fuji’) to 39.36 g/L (‘Golden Delicious). Glucose levels ranged from 4.95 g/L (‘Jonagold’) to 19.18 g/L (‘Fuji’), while fructose levels spanned from 50.78 g/L (‘Austrougarka’) to 427.97 g/L (‘Ilzer Rosenapfel’). Furthermore, old apple cultivars exhibited higher concentrations of phenols and flavonoids compared to commercial ones; we also noted significant variations in flavonol levels among different cultivars. The ‘Wagener’ and ‘Božićnica’ apple varieties had levels of myricetin measuring 0.53 and 0.52 µg/mL, respectively. On the other hand, ‘Bobovec’ stood out for its content of procyanidin B2 with a concentration of 422.61 µg/mL. When examining non-flavonoid compounds, it was found that old apple cultivars had higher concentrations of gallic acid, trans-ferulic acid, and chlorogenic acid. However, commercial cultivars showed dominance in caffeic and p-coumaric. Comparisons of antioxidant capacity using DPPH and ABTS assays clearly demonstrated the superiority of old apple cultivars. Overall, this study highlights the importance of utilizing apple cultivars for juice production. Their distinct compositions and higher antioxidant capacities contribute to potential health benefits. Preserving these cultivars for enhanced juice quality and nutritional value is encouraged. Further research could explore cultivation practices’ impact on composition and health benefits.

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Section: Gallic Acid Trans-ferulic Acid Chlorogenic Acid Caffeic Acid...supporting

confidence: 92%

Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars

Lončarić,

Flanjak,

Kovač

et al. 2023

Plants

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“…This study was performed on a TSQ Quantum UltraTM triple quadrupole mass spectrometer equipped with a heated electrospray ionization source (HESI-II) (Thermo Scientific, San Jose, CA, USA) and an Accela Open self-sampler with a 20 µL loop. Instrumental conditions previously optimized by Skoko et al were used [73]. For the chromatographic separation, the column employed was Kinetex C18 (2.6 µm, 100 × 2.1 mm), which was obtained from Phenomenex (Torrance, CA, USA) and set at 50 • C. Water (A) (ultrapure water Milli-Q) and methanol (B) (Scharlau, Barcelona, Spain) were used as the mobile phase, both with 0.1% formic acid (98-100%, Merck, Darmstadt, Germany).…”

Section: Characterization Of Polyphenols Using Liquid Chromatography ...mentioning

confidence: 99%

Antibacterial Activity against Clinical Strains of a Natural Polyphenolic Extract from Albariño White Grape Marc

Manso,

Lores,

Rama

et al. 2023

Pharmaceuticals

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Infections caused by multidrug-resistant bacteria are becoming increasingly frequent and sometimes difficult to treat due to the limited number of antibiotics active against them. In addition, they can spread between countries and/or continents, which is a problem of great relevance worldwide. It is, therefore, urgent to find alternatives to treat infections caused by multidrug-resistant bacteria. This study aimed at exploring a possible therapeutic alternative in the fight against antibiotic resistance. Based on the known antibacterial capacity of polyphenols, we tested the antimicrobial activity of a polyphenolic extract of Albariño white grape marc on clinical strains since research on such bacteria has been very scarce until now. First, the extract was obtained using a medium-scale ambient temperature (MSAT) system, which is an efficient and sustainable extractive method. The determinations of the polyphenolic content of the extract and its antioxidant capacity showed good results. Using chromatographic and mass spectrometric tools, 13 remarkable polyphenols were detected in the extract. The antibacterial activity of our grape marc extract against nineteen clinical strain isolates, some of which are multidrug-resistant, was evaluated by means of the calculation of half of the maximum inhibitory concentration (IC50) and the value of the minimum bactericidal concentrations (MBCs). In conclusion, the extract showed effectiveness against all clinical strains tested, regardless of their level of antibiotic resistance, and shows promise in the fight against antibiotic resistance.

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“…Traditional apple varieties are also richer in individual polyphenolic compounds such as quercetin-3-rutinoside, procyanidin B1, B2, epicatechin, chlorogenic acid, etc. [24,[27][28][29]. Although the traditional apple varieties had a higher polyphenol content, it should not be forgotten that the stability of polyphenols is the most important nutritional value of food.…”

Section: Introductionmentioning

confidence: 99%

Influence of Polyphenols on the Resistance of Traditional and Conventional Apple Varieties to Infection by Penicillium expansum during Cold Storage

Gotal Skoko,

Skendrović Babojelić,

Šarkanj

et al. 2024

Sustainability

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This study investigates the impact of polyphenols on the susceptibility of traditional and conventional apple varieties to Penicillium expansum infection and subsequent patulin biosynthesis during cold storage. Traditional varieties, notably ‘Bobovec’, exhibit significantly higher levels of total polyphenols (650.56 ± 9.85 mg/L) and flavonoids (184.11 ± 1.48 g/kg dw) compared to conventional ones after six months of storage, accompanied by the identification of key polyphenols such as chlorogenic acid, epicatechin, phloridzin, quercetin and procyanidins B1 and B2. These traditional varieties demonstrate enhanced resistance to P. expansum infection, as evidenced by prolonged periods for colony formation, particularly ‘Bobovec’ with an average of 384 h. Furthermore, the traditional variety ‘Winter Banane’ and conventional varieties ‘Idared’ and ‘Fuji’ showed increased patulin biosynthesis postinoculation, indicating higher susceptibility to fungal infection. The findings underscore the potential of polyphenols from traditional apple varieties as natural defences against fungal infections, suggesting the importance of selecting or breeding varieties with higher polyphenol content to improve resistance to postharvest pathogens, thereby enhancing the quality and safety of stored apples.

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Identification and Quantification of Polyphenols in Croatian Traditional Apple Varieties

Cited by 6 publications

References 34 publications

Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars

Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars

Antibacterial Activity against Clinical Strains of a Natural Polyphenolic Extract from Albariño White Grape Marc

Influence of Polyphenols on the Resistance of Traditional and Conventional Apple Varieties to Infection by Penicillium expansum during Cold Storage

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