Compositional characterisation of some apple varieties

Podsędek, Anna; Wilska-Jeszka, J.; Anders, Barbara; Markowski, J.

doi:10.1007/s002179900101

Cited by 121 publications

(96 citation statements)

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“…Catechins are compounds very sensitive to oxidation by PPO. This result confirmed that Idared apples have a very active PPO enzyme, thus phenolic compounds must be protected during the juice preparation (Podsędek et al 2000;Oszmiański & Wojdyło 2006).…”

Section: Methodsmentioning

confidence: 61%

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Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmiański¹

2009

Czech J. Food Sci.

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Oszmiański J., Wojdyło A. (2009): Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices. Czech J. Food Sci., 27: 338-351.The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, l-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low l-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of l-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between l-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (P < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, p-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2'azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (P < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of L* values in the samples stored at 4°C for 6 months, and a much higher decrease of L* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity. A high intake of fruits and their products is generally acknowledged to promote good health and lower the risk of diseases, such as coronary heart disease and cancer, which implicate the oxidative stress as part of their pathogenesis or progression.Oxygen free radicals and lipid peroxidation may be involved in pathological conditions, such as arteriosclerosis, cancer, and chronic inflammation (Leontowicz et al. 2003;Lotito & Frei 2004). 339Czech J. Food Sci. Vol. 27, 20...

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Section: Methodsmentioning

confidence: 61%

“…This compound is easily oxidised in apple pulp by the o-quinons formed by PPO enzymatic oxidation of apple phenols, mainly such as catechins and hydroxycinnamic acids (Nicolas et al 1994). The polyphenoloxidase activity in the Idared cultivar (1560 U/g) was 5.8 times higher than in the Shampion cultivar (270 U/g) (Podsędek et al 2000).…”

Section: Methodsmentioning

confidence: 67%

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmiański¹

2009

Czech J. Food Sci.

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“…The five predominant classes of polyphenols, secondary plant metabolites, recognized in apples are phenolic acids (e.g., chlorogenic acid), flavan-3-ols (e.g., (+)-catechin, (−)-epicatechin, and procyanidins), dihydrochalcones (unique to apple, e.g., phloridzine and phloretin-3-xyloglucoside), flavonols (e.g., quercetin and its glucosides), and also anthocyanins (e.g., cyanidin-3-galactoside) (Podsędek et al 2000;Khanizadeh et al 2007;Wojdyło et al 2008). Particular classes of bioactive compounds can be found in unequal measures in various parts of the apple fruit.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Mieszczakowska-Frąc

Dyki

Konopacka

2015

Food Bioprocess Technol

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The effect of sonication time and kind of liquid medium on polyphenol retention and microstructure changes during predrying treatment of apple tissue was investigated. The apple cubes from 'Idared' cultivar were submerged in water or sucrose solution and sonicated indirectly in beakers placed in a water bath fitted with ultrasound transducers (25 kHz, 0.1 W/cm 3 ) at 40°C. The treatment was conducted with and without ultrasound applied for 45 and 90 min. The content of individual polyphenols was monitored by a reversephase high-performance liquid chromatography (RP-HPLC) method. The dominant phenolic compounds in apple were procyanidins, accounting for 56 % of total polyphenols. While a significant effect of sonication on mass transfer intensification was observed when the samples were dehydrated in sucrose solution, almost no negative effects of ultrasound application were perceived on polyphenols concentration, except for dimers of catechin. When using ultrasound in water solution, an increase in polyphenol compound losses was noted. Furthermore, the ultrasound energy caused an apple tissue structure modification which additionally affected polyphenol retention during predrying treatment.

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“…Total phenolic content was the highest in cranberries (527.2 mg/ 100 mg), followed by apples (296.3 mg/100 mg) and red grapes (201.0 mg/100 mg) and there was a direct relationship between total phenolic content and antioxidative activity in phytochemical extracts of different fruits (13,14). The total extractable phenolic content, previously investigated, ranges from 110 to 357 mg/100 g of fresh apples (15,16). The concentration of total phenolic compounds in the apple peels is much greater than the flesh with 75.7～103.2 mg/100 mg (17)(18)(19).…”

Section: Introductionmentioning

confidence: 89%

“…The juice from Hongro had the highest phenolic content with 95.53 ± 4.27 mg of gallic acid equivalents/100 g. The juice of Fuji had a lower phenolic content (22.26 ± 0.38 mg of gallic acid equivalents/100 g) than the juice from Tsugaru (36.54 ± 1.07 mg of gallic acid equivalents/100 g) and Kogetsu apples (43.13 ± 1.68 mg of gallic acid equivalents/100 g) (p< 0.05). The total extractable phenolic content is reported to range from 110 to 350 mg/100 g of fresh apple (15,16). The total phenolic content tended to be highest in the peel, followed by the core, pulp and juice for all four apple varieties and many reports also revealed that the apple peel possesses high contents of phenolic compounds than flesh (5,7,11,13).…”

Section: Content Of Phenolic Compoundsmentioning

confidence: 99%

Antioxidative Activities of Korean Apple Polyphenols

Kim

Choi²,

Choi³

2011

JFN

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The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.

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Compositional characterisation of some apple varieties

Cited by 121 publications

References 0 publications

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Antioxidative Activities of Korean Apple Polyphenols

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