Phenolic Content and Antioxidant Activity during the Development of ‘Brookfield’ and ‘Mishima’ Apples

Abstract

The aim of this study was to characterize the changes in the contents of total (TPC) and individual (IPC) phenolic compounds, the total antioxidant activity (TAA) in the peel and pulp, and total anthocyanins (TAN) in the peel during the development of the fruits of 'Brookfield' and 'Mishima' apple trees. 'Brookfield' apples were harvested from the 49th to the 138th days after full bloom (DAFB) and 'Mishima' apples from the 45th to the 172th DAFB. In the pulp, the IPC, TPC, and TAA rapidly reduced at 75 and 79 DAFB for the 'Brookfield' and 'Mishima' apples, respectively, and then remained constant until commercial maturity. In the peel of 'Brookfield' apples there was a reduction in the TPC and TAA at 79 DAFB. The quercetin 3-galactoside, epicatechin, and procyanidin B2 contents reduced up to 107 DAFB with a subsequent increase in the values at commercial maturity. In the peel of 'Mishima' apples there was a reduction in the TPC, TAA, epicatechin, and procyanidin B1 and B2 contents at 130 DAFB, with a subsequent increase until commercial maturity. The TAN content in the peel increased during the 2 and 4 weeks prior to commercial maturity for 'Brookfield' and 'Mishima' apples, respectively. In the pulp and peel of both cultivars there was a reduction in the IPC, TPC, and TAA as the development proceeded. On nearing commercial maturity, there was an increase in the contents of quercetin 3-galactoside, epicatechin, procyanidin B2, and TAN in the peel for both cultivars.

Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy

“…These data confirm previous studies where catechin, epicatechin and chlorogenic acid are the major contributors to the antioxidant capacity of apples [4,39]. The significant correlation between phloretin and antioxidant capacity has never been reported, it can be explained on the particularly high average content in phloretin of the apple varieties studied, and need further investigation.…”

Mineral contents in the skin and flesh of fruits of apple cultivars

“…The consumption of apples is a major source of phenolic compounds, and the skin portion provides the highest concentrations (WOLFE et al, 2003;STANGER et al, 2017;.…”

Accumulation of phenolics, antioxidant and antiproliferative activity of sweet corn (Zea mays L.) during kernel maturation

“…In order to investigate the accumulation patterns of bioactive phenolic, the changes of antioxidant activities and further select the best harvest time for cereals and fruits with higher nutrition values, the maturation processes have gain a lot of attractions from many researchers (Stanger et al, 2017). Researchers investigated the changes of nutrition in apricots and found that the total phenolic content and the total antioxidant activity of apricot had increased about 8fold and 3.5-fold during maturation, respectively (Campbell et al, 2013).…”

“…Nowadays, the changes of phenolic contents and antioxidant activities have been widely studied in many plants and fruits (Techakanon et al, 2016;Stanger et al, 2017). However, less reports of phenolics biosynthesis and the changes of antioxidant activities in sweet corn varieties during kernel maturation have not been investigated.…”