Great Differences in Antioxidant Properties Exist between 56 Apple Cultivars and Vegetation Seasons

Łata, Barbara; Przeradzka, M.; Bińkowska, Marzena

doi:10.1021/jf051503x

Cited by 84 publications

(83 citation statements)

References 29 publications

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“…We found that non-red skin cultivars, despite being deficient in anthocyanin synthesis, were still able to synthesize CTs and flavonols in fruit skin to a similar level as found in red skin cultivars. Our results are in agreement with the previous analysis of flavonoid accumulation in the fruit skin of several apple cultivars at ripening (Lata et al, 2005;Vanzani et al, 2005). The study by Lister et al (1994) Coding sequence is shown in boxes and noncoding sequence is shown as black line.…”

Section: Activity Of the Flavonoid Pathway In Apple Cultivarssupporting

confidence: 92%

Light-Induced Expression of a MYB Gene Regulates Anthocyanin Biosynthesis in Red Apples

Takos¹,

Jaffé²,

Jacob³

et al. 2006

Plant Physiol.

875

776

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Anthocyanins are secondary metabolites found in higher plants that contribute to the colors of flowers and fruits. In apples (Malus domestica Borkh.), several steps of the anthocyanin pathway are coordinately regulated, suggesting control by common transcription factors. A gene encoding an R2R3 MYB transcription factor was isolated from apple (cv Cripps' Pink) and designated MdMYB1. Analysis of the deduced amino acid sequence suggests that this gene encodes an ortholog of anthocyanin regulators in other plants. The expression of MdMYB1 in both Arabidopsis (Arabidopsis thaliana) plants and cultured grape cells induced the ectopic synthesis of anthocyanin. In the grape (Vitis vinifera) cells MdMYB1 stimulated transcription from the promoters of two apple genes encoding anthocyanin biosynthetic enzymes. In ripening apple fruit the transcription of MdMYB1 was correlated with anthocyanin synthesis in red skin sectors of fruit. When dark-grown fruit were exposed to sunlight, MdMYB1 transcript levels increased over several days, correlating with anthocyanin synthesis in the skin. MdMYB1 gene transcripts were more abundant in red skin apple cultivars compared to non-red skin cultivars. Several polymorphisms were identified in the promoter of MdMYB1. A derived cleaved amplified polymorphic sequence marker designed to one of these polymorphisms segregated with the inheritance of skin color in progeny from a cross of an unnamed red skin selection (a sibling of Cripps' Pink) and the non-red skin cultivar Golden Delicious. We conclude that MdMYB1 coordinately regulates genes in the anthocyanin pathway and the expression level of this regulator is the genetic basis for apple skin color.

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Section: Activity Of the Flavonoid Pathway In Apple Cultivarssupporting

confidence: 92%

Light-Induced Expression of a MYB Gene Regulates Anthocyanin Biosynthesis in Red Apples

Takos¹,

Jaffé²,

Jacob³

et al. 2006

Plant Physiol.

875

776

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“…After the enzymatic oxidation of polyphenols to quinones, ascorbic acid is consumed in the reduction of quinones, oxidizing to dehydroascorbic acid. In the production of apple cloudy juices, amount of ascorbic acid added as an antioxidant, in a large extent, will depend on the variety of apples [31].…”

Section: Resultsmentioning

confidence: 99%

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Kolniak‐Ostek

Oszmiański

Wojdyło

2013

Eur Food Res Technol

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Polyphenols are one of the most important dietary antioxidants, and the apples, being a major source of polyphenolic compounds. There is increasing evidence that the consumption of fruit and their preserves, which are rich sources of vitamins and phenolics, is negatively associated with lung cancer and coronary heart disease. The influence of ascorbic acid addition on the quality, polyphenolic profile and antioxidant capacity in 14 selected varieties of apple juices during the 3 years of study was examined. Evaluation of changes of ascorbic acid content allowed to demonstrate the differences in susceptibility of apples on the enzymatic oxidation. The study shows that the variations of the least susceptible to oxidation of ascorbic acid are 'Shampion' and 'Topaz', and to a lesser extent, 'Szara Reneta', 'Arlet' and 'Jonafree' apples. A total of 17 kinds of polyphenolic compounds including catechins, procyanidins, hydroxycinnamates, flavonols, anthocyanins and dihydrochalcones were identified in apple tissues by HPLC with DAD analysis and after phloroglucinolysis and LC-MS. During the 3 years of study, the addition of ascorbic acid positively affects on the polyphenol compounds and antioxidant capacity (DPPH, ABTS and FRAP), increasing their content in the analyzed samples by 65 and 433, 328 and 300 %, respectively. The correlation coefficient between DPPH, ABTS and FRAP antioxidant capacity and ascorbic acid was 0.71, 0.71 and 0.72, respectively.

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“…The juice prepared from the commercial cultivars and the commercial juice products did not contain cyanidin-3-O-galactoside ( Research has shown that anthocyanin concentration in apples is highly cultivar dependent, as well as heavily influenced by season and environment (Lata et al 2005). For example, the expression of a gene encoding R2R3 MYB transcription factor, which regulates anthocyanin biosynthesis in apple skin is induced by exposure to light (Takos et al 2006).…”

Section: Cyanidin-3-o-galactoside Concentration and Antioxidant Capacitymentioning

confidence: 99%

“…The lack of strong correlation between concentration of cyanidin-3-O-galactoside and antioxidant capacity could be due to the presence of other antioxidant compounds in juice. Seventeen phenolic compounds that belong to flavan-3-ols, hydroxycinnamates, flavonols, and dihydrochalcones were identified in 23 English apple ciders (Marks et al 2007). Also, red color of juice of red-fleshed apples may also be due to anthocyanins other than cyanidin-3-O-galactoside.…”

Section: Correlation Analysesmentioning

confidence: 99%

“…Titratable acidity was correlated with the antioxidant capacity measures, Folin-Ciocalteu (r00.51, P 00.001), FRAP assay (r00.55, P 00.001), and ORAC assay (r00.43, P 00.005). This is likely due to the presence of organic acids such as malic acid, chlorogenic acid and its derivatives, which may contribute to the antioxidant capacity (Marks et al 2007). …”

Section: Correlation Analysesmentioning

confidence: 99%

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Red-fleshed apple as a source for functional beverages

Rupasinghe¹,

Huber²,

Embree³

et al. 2010

Can. J. Plant Sci.

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Rupasinghe, H. P. V., Huber, G. M., Embree, C. and Forsline, P. L. 2010. Red-fleshed apple as a source for functional beverages. Can. J. Plant Sci. 90: 95Á100. The potential of anthocyanin pigments in fruits and vegetables to provide protection against oxidative damage is well known. Cyanidin-3-O-galactoside is a naturally occurring red pigment commonly found in skin of apples but also present in flesh of certain crab apple and apple genotypes. The purpose of this study was to investigate the cyanidin-3-O-galactoside concentration and antioxidant capacity of juice made from 14 genotypes of red-fleshed apples in comparison to three white-fleshed apple cultivars and three commercial apple juices. Cyanidin-3-O-galactoside was found only in the juice made from red-fleshed apple genotypes with the highest concentrations (39 mg L(1 ) in a crab apple Roberts Crab. The antioxidant capacity measured using the Folin-Ciocalteu, the ferric reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC) assays were the greatest in juice prepared from the red-fleshed genotypes Babine and Malus pumila Niedzwetzkyana, a red-fleshed crab apple genotype. The antioxidant capacity measures were strongly correlated with each other; however, there was no correlation between the concentration of cyanidin-3-O-galactoside and the antioxidant capacity measures. The juice quality parameters 8Brix and titratable acidity values were not significantly different among the juices made from the redfleshed apples, commercial apples and commercial apple juice products.

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Great Differences in Antioxidant Properties Exist between 56 Apple Cultivars and Vegetation Seasons

Cited by 84 publications

References 29 publications

Light-Induced Expression of a MYB Gene Regulates Anthocyanin Biosynthesis in Red Apples

Light-Induced Expression of a MYB Gene Regulates Anthocyanin Biosynthesis in Red Apples

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Red-fleshed apple as a source for functional beverages

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