Polyphenol content, profile, and distribution in old, traditional apple varieties

Jakobek, Lidija; Ištuk, Jozo; Buljeta, Ivana; Voća, Sandra; Žlabur, Jana Šic; Lesičar, Jasmin; Babojelić, Martina Skendrović

doi:10.17508/cjfst.2020.12.1.14

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…Traditional apple cultivars had a significantly higher content of procyanidins than conventional ones. Such correlation was also reported by Jakobek et al [34]. Flavonols were also detected in traditional and conventional apple cultivars, specifically quercetine, quercetin-3-ß-D-glucoside, quercetin-3-rutinoside and myricetin (Table 5).…”

Section: Traditionalsupporting

confidence: 85%

Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage

Skoko

Vilić

Tomas

et al. 2022

Foods

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Apples and apple-based products are among the most consumed fruits around the world. However, they are susceptible to infection with the fungi Penicilium expansum. In addition to the reduction of apple quality, secondary metabolism of this fungus produces a mycotoxin patulin that has a negative effect on human health. Currently, there is no available research in the literature on the resistance of Croatian traditional apple cultivars to contamination with P. expansum, and consequently, on the patulin content in apples and apple juice produced from those apples. Although the mechanism of apple resistance to fungal diseases has not yet been sufficiently investigated, some studies have shown that polyphenolic compounds have some impact on fungi growth. In order to contribute with new knowledge, this research deals with monitoring the growth of P. expansum on apples, patulin detection by LC/MS-MS, determination of polyphenol profile by validated HPLC method, and determining the effect of polyphenolic compounds on fungi growth and patulin production during apple storage. The results of this study have shown that Croatian traditional apple cultivars harvested from family farm Horvatić contain higher concentration of polyphenolic compounds and higher antioxidant activity. At the same time, they showed more resistance to infection by P. expansum than conventional ones. The higher content of dihydrochalcones and flavanols encouraged the biosynthesis of patulin in examined cultivars. However, the higher content of non-flavonoids such as 2-6 dimethoxybenzoic acid, 4-hydroxycinnamic acid and chlorogenic acid leads to decrease in content of patulin. In conclusion, it seems that content of polyphenols and patulin production are correlated.

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Section: Traditionalsupporting

confidence: 85%

Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage

Skoko

Vilić

Tomas

et al. 2022

Foods

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“…Phenolic groups detected in pulp had the following order: phenolic acids (8.20-30.8%) > flavan 3-ols (5.10-13.9%) > dihydrochalcones (1.0-1.90%) > flavonol glycosides (0.09-0.40%). The polyphenolic profiles obtained in the present study are in consistence with results reported by other authors [42,43]. Phenolic acids, detected in both peel and pulp, included chlorogenic, caffeic, gallic, protocatechuic, and sinapic acid.…”

Section: Determination Of Polyphenolic Compounds In Applessupporting

confidence: 91%

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

et al. 2022

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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.

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Identification and Mining of Functional Components of Polyphenols in Fruits of Malus Germplasm Resources Based on Multivariate Analysis

Wang,

et al. 2024

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Polyphenols are important functional components that have anti-cancer and anti-inflammatory effects. Apple fruit is rich in polyphenols and is one of the dietary sources of polyphenols. The polyphenol components and contents of the peel and pulp of 74 Malus sieversii (Led.) Roem. and 26 Chinese Malus germplasm resources were determined using ultra-high-phase chromatography (UPLC) and liquid chromatography–mass spectrometry (LC–MS). The results showed that 34 components were detected in the peel and 30 in the flesh, and that the polyphenol components and contents of the different germplasm resources were significantly different; the polyphenol content of Malus sieversii (Led.) Roem. was significantly higher than that of the other local varieties, and the polyphenol content in the peel was also higher than that in the flesh. Rutin, quercetin 3-O-arabopyranoside, kaempferol 3-O-rutinoside, and peonidin 3-O-galactoside were detected only in the peel. The total polyphenol content in the peel ranged from 949.76 to 5840.06 mg/kg, and the polyphenol content in the pulp ranged from 367.31 to 5123.10 mg/kg. The cluster analysis of polyphenol components and contents in peel and pulp showed that 100 Malus germplasm resources could be grouped into four categories. Principal component analysis of 34 kinds and 30 kinds of polyphenols in peel and pulp of 100 resources was performed. If the eigenvalue is greater than 1, eight and seven principal components are extracted, respectively. Five Malus resources with high polyphenol content in the peel and pulp were selected: ‘XY-77’ (peel: 5840.06 mg/kg, pulp: 5123.10 mg/kg; ‘LF-09’ (peel: 4692.63 mg/kg, pulp: 3729.79 mg/kg); ‘2012-5’ (peel: 4377.61 mg/kg, pulp: 3847.54 mg/kg); ‘29028’ (peel: 5088.05 mg/kg, pulp: 3994.61 mg/kg); and ‘11-01’ (peel: 5154.45 mg/kg, pulp: 3616.15 mg/kg). These results provide us with information regarding the polyphenol composition and content of the wild apple resources and local cultivars. The high polyphenol content resources obtained by screening can be used as raw materials for the extraction of polyphenol components and functional fruit juice processing and can also be used as parents for functional fruit creation and variety breeding.

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Polyphenol content, profile, and distribution in old, traditional apple varieties

Cited by 3 publications

References 5 publications

Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage

Occurrence of Patulin and Polyphenol Profile of Croatian Traditional and Conventional Apple Cultivars during Storage

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

Identification and Mining of Functional Components of Polyphenols in Fruits of Malus Germplasm Resources Based on Multivariate Analysis

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