We analyzed the red-fleshed apple cultivar ‘Baya Marisa’ and compared it with the traditional, white-fleshed apple cultivar ‘Golden Delicious’. The objective of this study was to compare sugars, organic acids, and phenolic compounds of ‘Baya Marisa’ with the widely known and consumed white-fleshed apple cultivar ‘Golden Delicious’. In addition, flesh firmness, color, and soluble solid content was studied. A total of 46 phenolic compounds were quantified and identified, some for the first time in apples. The study showed that the total analyzed phenolic content (TAPC) was 1.6× higher in the skin of red-fleshed ‘Baya Marisa’ and 1.4× higher in the flesh of red-fleshed ‘Baya Marisa’. Organic acid (citric acid, malic acid, and ascorbic acid) content was higher in the red-fleshed cultivar ‘Baya Marisa’, whereas sugar content (sucrose, glucose, and sorbitol) was similar, except for fructose, which was 1.1× higher in ‘Golden Delicious’. The content of citric acid was 1.6× higher in ‘Baya Marisa’, whereas the content of malic acid was 1.2× higher in ‘Baya Marisa’ and the content of ascorbic acid was 2.8× higher in ‘Baya Marisa’. Among phenolics, total dihydrochalcones in the skin were 3.3× higher in ‘Baya Marisa’ and similar in the flesh compared to ‘Golden Delicious’. Flavonols were 1.4× higher in the skin of ‘Baya Marisa’ and 2.8× higher in the flesh of ‘Golden Delicious’. Anthocyanins were not identified in the white-fleshed cultivar ‘Golden Delicious’. Total hydroxycinnamic acids were 2.0× higher in the skin of ‘Golden Delicious’ and similar in the flesh compared to ‘Baya Marisa’. Total flavanols were 1.8× higher in the skin and 2.2× higher in the flesh of the white-fleshed cultivar ‘Golden Delicious’.
The focus of this experiment was to compare the color and metabolic profile of apple juice from the red-fleshed cultivar ‘Baya Marisa’ with the white-fleshed cultivar ‘Golden Delicious’. The changes in the phenolic compounds, organic acids, and sugar content during high-temperature short-time pasteurization and after one year of storage under different storage conditions were analyzed. A total of 26 individual phenolic compounds were identified and quantified. The total analyzed phenolics content (TAPC) decreased after pasteurization of the juices of both cultivars. The TAPC of fresh ‘Baya Marisa’ juice after pasteurization increased or remained the same compared to one-year stored ‘Baya Marisa’ juice, depending on the storage method. The sucrose content of the apple juice of both cultivars remained the same after pasteurization; interestingly, it decreased significantly after one year of storage, while the fructose and glucose content remained the same after pasteurization and increased significantly after one year of storage for both cultivars.
The aim of this study was to compare peeled and unpeeled dehydrated apple slices of the red-fleshed ‘Baya Marisa’ and the white-fleshed ‘Golden Delicious’, to analyze the difference in the content of sugars, organic acids, and phenolic compounds during the heat process of dehydration, and to compare it with our previous study on fresh apples of the same cultivar. The purpose of these study was to see how many primary and secondary metabolites are lost in the dehydration process to better understand what is ingested by consumers in terms of nutritional value. A total of 30 phenolic compounds were identified and quantified, some of them for the first time. The total analyzed phenolic content (TAPC) of the unpeeled dehydrated apple slices was 1.7 times higher in ‘Golden Delicious’ than in ‘Baya Marisa’. The unpeeled dehydrated apple slices of ‘Golden Delicious’ had higher total hydroxycinnamic acid (2.7×) and dihydrochalcone (1.2×) content. The peeled dehydrated apple slices of ‘Baya Marisa’ had higher total dihydrochalcone (2.2×) and total flavanol (2.2×) content compared to ‘Golden Delicious’. The content of citric and malic acids was higher in the unpeeled and peeled dehydrated apple slices of ‘Baya Marisa’, compared to ‘Golden Delicious’. The content of ascorbic acid was higher in the unpeeled (1.6×) and peeled (1.8×) dried apple slices of ‘Baya Marisa’. The content of fructose and glucose was 1.4 times higher in the unpeeled dried apple slices of ‘Golden Delicious’.
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