Assessment of nutritional parameters of native apple cultivars as new gene sources

Balík, Josef; Rop, Otakar; Mlček, Jiří­; Híc, Pavel; Horák, Miroslav; Řezníček, V.

doi:10.11118/actaun201260050027

Cited by 4 publications

(2 citation statements)

References 29 publications

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“…A total of 63,407,407 metric tons of apple worth approximately $23.5 billion are consumed yearly [ 1 , 2 , 3 ]. Apple is very popular as a healthy fruit and it contains multiple minerals, vitamins, and phytochemicals, including carotenoids, flavonoids, polyphenolic compounds, and phenolic acids [ 4 , 5 , 6 , 7 , 8 , 9 , 10 ]. Apple juices are also important dietary sources of these bioactive compounds [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice

Zhang

Chen

et al. 2018

Molecules

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Synthetic melatonin (N-acetyl-5-methoxytryptamine, MT) is popular in the US and Asian markets as a health supplement. Here, we identified a naturally occurring melatonin source in apple juice. Melatonin was present in all 18 apple cultivars tested. The highest melatonin level of the edible part of apple was detected in the apple peel. The melatonin content in ‘Fuji’ apple juice is comparable to the level of its flesh. Melatonin was consumed during the process of juicing due to its interaction with the oxidants. Melatonin addition significantly reduced the juice color change to brown (browning). The mechanism is that melatonin scavenges the free radicals, which was indicated by the ASBT analysis; therefore, inhibiting the conversion of o-diphenolic compounds into quinones. Most importantly, melatonin exhibited powerful anti-microorganism activity in juice. The exact mechanisms of this action are currently unknown. These effects of melatonin can preserve the quality and prolong the shelf life of apple juice. The results provide valuable information regarding commerciall apple juice processing and storage.

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Section: Introductionmentioning

confidence: 99%

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice

Zhang

Chen

et al. 2018

Molecules

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“…The peel of varieties 'Apistar', 'Bobovac' and 'Božićnica' could be highlighted as an important source of polyphenols.These compounds are studied intensively in epidemiological research, because they have a positive impact on human health through the prevention of cardiovascular diseases and cancer, the regulation of plasma cholesterol metabolism, antiviral properties, the inhibition of Helicobacter pylori growth and staphylococcal enterotoxin A toxicity [7][8][9]. It has been suggested that traditional apples contain higher amounts of polyphenols when compared to commercial ones [2,[10][11][12][13][14][15]. In addition, it is well known that apple peel, as a by-product of apple processing, contains a higher polyphenolic content and antioxidant capacity than apple flesh [2,16,17].Currently, the extraction of phenolic compounds from fruit by-products attracts great attention.…”

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confidence: 99%

Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion

Lončarić

Matanović

Ferrer

et al. 2020

Foods

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Micro matrix solid phase dispersion (micro-MSPD) was optimized by response surface methodology for the extraction of polyphenols from the peel of twelve traditional and eight commercial apple varieties grown in Croatia. The optimized micro-MSPD procedure includes the use of 0.2 g of sample, 0.8 g of dispersant, a 57% solution of methanol in water as the solvent and 5 mL of extract volume. The total polyphenolic index (TPI) and antioxidant activity (AA) were measured by spectrophotometric assays. Eighteen polyphenolic compounds were identified in all investigated apples by HPLC-DAD and LC-(ESI)-MS. The peel of traditional apple varieties had higher contents of all investigated polyphenols. Calculated relative contribution of polyphenol groups indicated non-flavonoids (28.6%) and flavanols (46.2%) as the major contributors to the total polyphenolic content in traditional and commercial apple varieties, respectively. The most abundant polyphenol in traditional apple peel was chlorogenic acid, procyanidin B2 and epicatechin (1143 ± 755 µg/g dw, 954 ± 343 µg/g dw and 560 ± 362 µg/g dw, respectively). The peel of varieties ‘Apistar’, ‘Bobovac’ and ‘Božićnica’ could be highlighted as an important source of polyphenols.

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Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica)—A Review

Arnold,

Gramza-Michalowska

2023

Food Bioprocess Technol

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Apple (Malus domestica) is a reliable source of nutrients to increase the bioactive compounds intake in the human body. In the market, the development of apple is still growing, not only in the hybridization of new cultivars, but also in the functional food products, based on apple’s bioactive compounds. In this paper, we review the recent studies about the chemical composition of apples, including carbohydrates, proteins, lipids, dietary fibers, minerals, vitamins, phenolics, and other compounds, from various cultivars, grown in different countries or regions. Among the bioactive compounds in apple, the phenolic compounds, including hydroxybenzoic acids, hydroxycinnamic acids, flavanols and their oligo- and polymeric structure, flavonols, dihydrochalcones, and anthocyanins, majorly contribute to beneficial biological impacts. Therefore, the extraction process might be the most critical step to recover all the phenolics from apple and could be used in various food product developments. In this paper, the comparison of conventional and developed phenolic extraction methods is also reviewed in various apple products (flesh, peel, pomace, pulp, etc.). The selection of food grade and green solvents in the optimal phenolic extraction methods could reduce the environmental issues, thus supports sustainability and can be safer for consumers. To sum up, this paper may help the readers, both at general household and industrial levels, to understand the nutritional composition of various apple cultivars from different regions and to select the optimum conditions for apple’s phenolic extraction, based on recent studies. Graphical Abstract

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Assessment of nutritional parameters of native apple cultivars as new gene sources

Abstract: BALÍK, J., ROP, O., MLČEK, J., HÍC, P., HORÁK, M., ŘEZNÍČEK, V.: Assessment of nutritional parameters of native apple cultivars as new gene sources. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 5, pp. 27-38

Cited by 4 publications

References 29 publications

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice

Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion

Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica)—A Review

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