HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties

Deun, Erell Le; Werf, Remmelt van der; Bail, Gildas Le; Quéré, Jean-Michel Le; Guyot, Sylvain

doi:10.1021/acs.jafc.5b00988

Cited by 37 publications

(31 citation statements)

References 40 publications

(91 reference statements)

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“…Peak 36 was identified as phloretin-xylosyl-glucoside (m/z 567.1675, -4.45 mmu) and Peak 39 was identified as phloridzin (m/z 435.1278, -1.89 mmu). These results are in agreement with the previous studies (Le Deun et al, 2015;Montero et al, 2013;Ramirez-Ambrosi et al, 2013;Vrhovsek et al, 2012). These results provided a preliminary foundation for further metabolomics study.…”

Section: Identification Of the Major Phenolic Compoundssupporting

confidence: 93%

Composition of phenolic compounds in wild apple with multiple resistance mechanisms against postharvest blue mold decay

Sun

Janisiewicz

Nichols

et al. 2017

Postharvest Biology and Technology

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Several wild apple accessions (Malus sieversii) from Kazakhstan and two (Malus × soulardii, Malus sylvestris) from other parts of the world are highly resistant to blue mold decay caused by Penicillium expansum. Previous studies on the wound responses of these apples to infection by this fungus suggest multiple mechanisms of resistance including innate immunity. In this study, the phenolic composition of extracts from mature wild apples resistant (GMAL 4317.f, PI 589391, and PI 369855) and susceptible (GMAL 3623.i) to blue mold, as well as the susceptible cultivar "Golden Delicious" (Malus × domestica) were investigated using ultra-high-performance liquid chromatography coupled to diode array detection and high resolution multiple stage mass spectrometry (UHPLC/DAD/HRMS). The metabolomic and quantitative results of this study support the hypothesis of the possible relationship between the phenolic content of wild apples and their resistance to P. expansum. Apple accessions resistant to P. expansum had higher concentrations of procyanidins, dihydrochalocone, flavonols, and hydroxycinnamic acids. Findings from this study may lead to development of the physiological markers of resistance that could be used by breeders in evaluating crosses for resistance to blue mold and may be helpful to further define apple defense mechanism(s) against P. expansum.

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Section: Identification Of the Major Phenolic Compoundssupporting

confidence: 93%

Composition of phenolic compounds in wild apple with multiple resistance mechanisms against postharvest blue mold decay

Sun

Janisiewicz

Nichols

et al. 2017

Postharvest Biology and Technology

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“…According to Orellana-Palma et al 14 the darkening of the color of samples is due to the increase in solids content due to the freeze concentration process; an increase in phenolic compounds also occurred (L* versus TPC, r = −0.98, P < 0.01). According to Le Deun et al 42 the pigments responsible for the color of juices are derived from the oxidation of the colorless native phenols. Therefore, the phenolic profile of the apple variety influences the color of the juice.…”

Section: Color Properties Of the Juices And Cryoconcentratesmentioning

confidence: 99%

“…Chlorogenic acid and flavanols seem to be the main phenolics that are oxidized and contribute to the color of juices. In addition, Le Deun et al 42 and Le Guernevé et al 43 identified yellow pigments from phloretin xyloglucoside and phloridzin oxidation.…”

Section: Color Properties Of the Juices And Cryoconcentratesmentioning

confidence: 99%

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

et al. 2018

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BACKGROUND Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration process assisted by centrifugation in apple juice. RESULTS The levels of phenolics increased significantly (P < 0.05) with each freeze concentration cycle that was performed. Furthermore, the process resulted in an average increase in the concentration of phenolics of 1.9, 2.9 and 3.8 times for the first, second and third steps of the concentration, respectively. In relation to phenolics, the antioxidant potential, which was evaluated by radical scavenging activity and reduction power, also increased with the cryoconcentration steps. The influence of the phenolics on the in vitro antioxidant activity was confirmed by a significant correlation between the antioxidant assays and total phenolics, flavonoids, flavan‐3‐ols, and flavonols (r > 0.70). CONCLUSION The increase in antioxidant activity may have been attributed to the increase in the phenolic compounds in the apple juices because of the cryoconcentration process. Therefore, this could be an excellent natural product to supplement and enrich blends, juices, ciders, smoothies, and jams in order to improve the sensorial, nutritional and antioxidant properties. © 2018 Society of Chemical Industry

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“…The only difference in these two molecules is that of the sugarxylose and glucose respectively. 12 (E) Pigments in wine: Pyranoanthocyanins are a class of red wine pigments formed as early as during alcoholic fermentation and also during aging of wine. General pathway involves an anthocyanin and a compound having polarizable double bond, reacting to give rise to a new pyrano ring (D ring in Figure 5) fused to anthocyanin molecule.…”

Section: Pigments Formed As a Results Of Processingmentioning

confidence: 99%

Polyphenols as Colorants

Dabas¹

2018

Adv Food Technol Nutr Sci Open J

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The market for natural colors for food applications is ever increasing. Consumers are seeking simpler and cleaner labels for their foods and are looking for alternatives to synthetic ingredients. As a result, interest in natural products including natural colorants is obvious. This review explores the potential of polyphenols and polyphenol derived molecules as colorants. Polyphenols are classified into flavonoids or non-flavonoids and are known for their antioxidant and biological activity. Anthocyanins are well known colored flavonoids but other polyphenols including many aurones and chalcones derivatives are also colored. Curcumin, demethoxyxurcumin, bisdemethoxycurcumin and cyclocurcumin are isolated from turmeric. Turmeric extract is used as a colorant in many food applications owing to its high heat stability. Anthraquinone based pigments occur in nature, one of which is tetrahydroxylated anthraquinone-carminic acid. Carminic acid and its lake are commonly used pigments and provide a red to pink hue depending on pH of a food or beverage. Usually colorless polyphenols can give rise to colored products by virtue of presence of enzymes or reaction with other substrates or both. Polyphenol oxidase (PPO) plays an important role in these reactions. Typically polyphenol content is lower after these reactions occur. Tea pigments are a good example where PPO oxidizes Epicatechin and epicatechin-3-O-gallate (EGCG) and other polyphenols. The reaction products being very unstable in nature interact chemically and generate pigments. During cocoa processing the nibs undergo fermentation, leading up to enzymatic reactions causing color development at the expense of polyphenols. Avocado seeds undergo similar reactions in presence of PPO and oxygen. Similarly in wine, new pigments called pyranoanthocyanins are generated from anthocyanins. During juice extraction in apples, colored products are formed from colorless chalcones as a result of PPO activity. PPO products have been thought to be polymeric in nature but in the reviewed studies that is not the case. Among the polyphenols discussed in the study, aurones, chalcones and Hydroxy-anthraquinones (HAQs) have not been exploited to full potential. More research on optimizing isolation of pigments and using in food systems is needed. Regulatory hurdles will need to be cleared to enable their use in food applications.

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HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties

Cited by 37 publications

References 40 publications

Composition of phenolic compounds in wild apple with multiple resistance mechanisms against postharvest blue mold decay

Composition of phenolic compounds in wild apple with multiple resistance mechanisms against postharvest blue mold decay

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

Polyphenols as Colorants

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