Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry

Abstract

Apple industrial by-products are a promising source of bioactive compounds with direct implications on human health. The main goal of the present work was to characterize the Jonathan and Golden Delicious by-products from their fatty acid, amino acid, and volatile aroma compounds’ point of view. GC-MS (gas chromatography-mass spectrometry) and ITEX/GC-MS methods were used for the by-products characterization. Linoleic and oleic were the main fatty acids identified in all samples, while stearic acid was the representant of saturated ones. With respect to amino acids, from the essential group, isoleucine was the majority compound identified in JS (Jonathan skin) and GS (Golden skin) samples, lysine was the representant of JP (Jonathan pomace), and valine was mainly identified in GP (Golden pomace). A total number of 47 aroma volatile compounds were quantified in all samples, from which the esters groups ranged from 41.55–53.29%, aldehydes 29.75–43.99%, alcohols from 4.15 to 6.37%, ketones 4.14–5.72%, and the terpenes and terpenoids group reached values between 2.27% and 4.61%. Moreover, the by-products were valorized in biscuits manufacturing, highlighting their importance in enhancing the volatile aroma compounds, color, and sensorial analysis of the final baked goods.

Enrichment of Whole-Grain Breads with Food-Grade Extracted Apple Pomace Bioactives Enhanced Their Anti-Inflammatory, Antithrombotic and Anti-Oxidant Functional Properties

“…These results are in accordance with the previously reported fatty acid content of the bioactive PL extracts of apple products (apple juice and cider) from the same apple varieties (Jonagold, Dabinett, Aston Bitter) and of the PC bioactives of the PL extract of apple juices from the low-in-tannins Jonagold apple variety [7,8], and in apples and apple pomaces in general [33,34], while they again further suggest that such PL bioactives rich in n-3 PUFAs seem to migrate equally to their apple juice/cider products and the relevant ACBP apple pomace remnants/wastes during processing. Interestingly, the PUFA composition of the ACBP-FGE-PLs had comparable n-3 PUFA content and n-6/n-3 PUFA ratio with those observed in conventionally extracted lipids from the apple pomaces of the Jonathan and Golden Delicious apple varieties, but a much higher content of n-3 PUFA and thus a much lower n-6/n-3 PUFA ratio than those observed in conventionally extracted lipids from the apple skin of these two varieties, Jonathan skin and Golden Delicious skin, respectively [34].…”

Analysis of 18 Free Amino Acids in Honeybee and Bumblebee Honey from Eastern and Northern Europe and Central Asia Using HPLC-ESI-TQ-MS/MS Approach Bypassing Derivatization Step

“…In the analysis of FAAs, sample extraction and purification steps play an important role as they greatly influence the recovery and correct quantification of compounds [ 23 ]. Organic and inorganic solvents such as formic acid, methanol [ 17 ], trichloroacetic acid [ 24 ], and ethyl acetate [ 25 ] are commonly used in the solid-liquid or liquid-liquid extraction of FAAs from plant matrices [ 25 ]. The yield of compounds of interest, though, could vary depending on molecular structure along with their polarity, concentration, and availability of functional groups.…”

Non-Polar Fraction Constituents, Phenolic Acids, Flavonoids and Antioxidant Activity in Fruits from Florina Apple Variety Grown under Different Agriculture Management

“…The main fatty acids in apple surface layers are palmitic acid, stearic acid, linoleic acid, and oleic acid (Duroňová et al, 2012). Linoleic and oleic were the main fatty acids identified in some apple varieties, while palmitic and stearic acid were the representant of saturated ones (Fărcaș et al 2022). In our case saturated fatty acids was 33% from total non-volatile compounds with palmitic acid as a major representative in organic sward apples (16% of TIC), while monounsaturated fatty acids occupied 10-15% of total non-polar components with linoleic acid as the dominating representatives up to 11% of TIC (Figure 2 and Table 4).…”

“…Phenolic compounds and triterpene acids in apples showed protective effects against Alzheimer's disease and anti-inflammatory properties (Fărcaș et al 2022). Triterpenes, especially ursolic and oleanolic acids, are one of the predominant compounds in apple cuticular wax and participated in the defense and communication between plants and the environment.…”