Antioxidant content and phytochemical properties of apple ‘Granny Smith’ at different harvest times

Mditshwa, Asanda; Vries, Filicity; Merwe, Kobus van der; Crouch, E.M.; Opara, Umezuruike Linus

doi:10.1080/02571862.2015.1028489

Cited by 9 publications

(14 citation statements)

References 39 publications

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“…can significantly affect some process associated with secondary metabolism, leading to an increase in both phenolic compounds and antioxidant activity (Verma & Shukla, 2015). Several studies have demonstrated that the phenolic content in apple fruits may differ significantly, depending on the growth conditions (Zupan et al, 2014;Mditshwa et al, 2015). Veberic et al (2005) noted that genetic factors, i.e.…”

Section: Resultsmentioning

confidence: 99%

A Comparison of Antioxidant Properties of Two Apple Cultivars

Šahinović

Murtić

2019

Contemporary Agriculture

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The apple (Malus domestica Borkh.) possesses a number of health-promoting properties. The main beneficial effects of apple fruits on human health are associated with the antioxidant properties of components synthesising in apple fruits during their growth and development. Phenolic compounds and flavonoids are such components that contribute significantly to the antioxidant capacity of fruits, thus enhancing their health properties. The purpose of this study is to compare the antioxidant properties (namely antioxidant capacity, ascorbic acid, total phenolic and flavonoid contents) of the 'Idared' and 'Braeburn' apple cultivars, grown under optimal growing conditions in the Goražde area. Ascorbic acid contents were estimated using the 2.6-dichlorophenolindophenol titration method, whereas total phenolics were determined using the Folin-Ciocalteu method. Furthermore, total flavonoids were determined using the aluminium chloride colorimetric assay, whereas the ferric reducing/antioxidant power assay was used to determine the total antioxidant capacity of the apple fruits examined. The average values of the ascorbic acid, the total phenolic and flavonoids contents, and the total antioxidant capacity of the 'Idared' apples under consideration were 8.09 mg 100 g -1 , 34.56 mg gallic acid equivalents 100 g -1 , 12.62 mg catechin equivalents 100 g -1 and 323.28 mol Fe 2+ 100 g -1 of fresh weight, respectively. The average values of the total phenolic and flavonoids contents, as well as the antioxidant capacity of the 'Braeburn' apples examined were as follows: 8.89 mg 100 g -1 , 33.4 mg gallic acid equivalents 100 g -1 , 13.56 mg catechin equivalents 100 g -1 and 367.01 mol Fe 2+ 100 g -1 of fresh weight, respectively. The analyses performed indicate that the differences recorded in the parameter values between the apple cultivars 'Idared' and 'Braeburn' were statistically non-significant. A correlation data analysis confirmed that phenolic compounds are the carriers of the antioxidant activity of apples.

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Section: Resultsmentioning

confidence: 99%

A Comparison of Antioxidant Properties of Two Apple Cultivars

Šahinović

Murtić

2019

Contemporary Agriculture

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“…Three replicates were prepared for each treatment (1 glass vials = 1 replicate = 5 g apple peel). The solid phase microextraction (SPME) method was used for headspace volatile analysis [9,31]. Equilibration of vials was done for 10 min in an autosampler incubator (CTC Analytics AG, Zwingen, Switzerland) set at 50 • C. Volatile compounds in the headspace were trapped on a 50/30 µm divinylbenzene-carboxen-polydimethylsiloxane coated fiber after exposure for 20 min at 50 • C. Volatile compounds on the fiber coating were then desorbed for 2 min in the injection port of the gas chromatograph, operated in splitless mode at a temperature of 250 • C. Preconditioning of the fiber was done for 2 min at a temperature of 50 • C and 250 rpm followed by volatile compound chromatographic separation using a polar capillary column (60 m 0.25 mm i.d., 0.5 µm film thickness) (Agilent Technologies DB-FFAP, model J & W 122-3263).…”

Section: Headspace Volatile Analysismentioning

confidence: 99%

“…Measurement of total phenolic content of apple peel was done using the Folin-Ciocalteu method according to Mditshwa et al [9], with slight modifications. In triplicates, 50 µL of 4-fold diluted crude extract was added to 450 µL of 50% methanol, followed by 500 µL Folin-C reagent and then sodium carbonate (2%) solution after 2 min.…”

Section: Biochemical Analysis Total Phenolic Contentmentioning

confidence: 99%

“…Radical scavenging activity (RSA) from apple peel extract was determined according to Mditshwa et al [9]. In triplicates, 15 µL of 3-fold diluted crude extract was added to 735 µL of 50% methanol followed by 750 µL 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.1 mM) solution.…”

Section: Radical Scavenging Activitymentioning

confidence: 99%

“…In addition, low phenolic content in apple peel has been correlated with high superficial scald incidence [8]. Both lipophilic and hydrophilic antioxidants may be involved in superficial scald prevention; however, no specific antioxidant has been consistently linked to α-farnesene, MHO, or superficial scald [4,7,9]. Additionally, pre-harvest factors such as cultivar, maturity, rootstock, and seasonal differences determine susceptibility to scald development [4].…”

Section: Introductionmentioning

confidence: 99%

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Application of Dynamic Controlled Atmosphere Technologies to Reduce Incidence of Physiological Disorders and Maintain Quality of ‘Granny Smith’ Apples

2021

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The efficacy of dynamic controlled atmosphere technologies; repeated low oxygen stress (RLOS) and dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) to control superficial scald development on ‘Granny Smith’ apples during long-term storage was studied. Fruit were stored for 2, 4, 6, 8, and 10 months at 0 °C in DCA-CF (0.6% O2 and 0.8% CO2), regular atmosphere (RA)(≈21% O2 and 90–95% RH), and RLOS treatments: (1) 0.5% O2 for 10 d followed by ultra-low oxygen (ULO) (0.9% O2 and 0.8% CO2) for 21 d and 0.5% O2 for 7 d or (2) 0.5% O2 for 10 d followed by controlled atmosphere (CA) (1.5% O2 and 1% CO2) for 21 d and 0.5% O2 for 7 d. Development of superficial scald was inhibited for up to 10 months and 7 d shelf life (20 °C) under RLOS + ULO and DCA-CF treatments. Apples stored in RLOS + ULO, RLOS + CA, and DCA-CF had significantly (p < 0.05) higher flesh firmness and total soluble solids. The RLOS phases applied with CA or ULO and DCA-CF storage reduced the development of superficial scald by possibly suppressing the oxidation of volatiles implicated in superficial scald development.

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Changes in phenolic content, composition, and antioxidant activity of blood oranges during cold and on-tree storage

Zhao

et al. 2022

Journal of Integrative Agriculture

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Antioxidant content and phytochemical properties of apple ‘Granny Smith’ at different harvest times

Cited by 9 publications

References 39 publications

A Comparison of Antioxidant Properties of Two Apple Cultivars

A Comparison of Antioxidant Properties of Two Apple Cultivars

Application of Dynamic Controlled Atmosphere Technologies to Reduce Incidence of Physiological Disorders and Maintain Quality of ‘Granny Smith’ Apples

Changes in phenolic content, composition, and antioxidant activity of blood oranges during cold and on-tree storage

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