Phenolic Profiling of Five Different Australian Grown Apples

Abstract

Apples (Malus domestica) are one of the most widely grown and consumed fruits in the world that contain abundant phenolic compounds that possess remarkable antioxidant potential. The current study characterised phenolic compounds from five different varieties of Australian grown apples (Royal Gala, Pink Lady, Red Delicious, Fuji and Smitten) using LC-ESI-QTOF-MS/MS and quantified through HPLC-PDA. The phenolic content and antioxidant potential were determined using various assays. Red Delicious had the highest total phenolic (121.78 ± 3.45 mg/g fw) and total flavonoid content (101.23 ± 3.75 mg/g fw) among the five apple samples. In LC-ESI-QTOF-MS/MS analysis, a total of 97 different phenolic compounds were characterised in five apple samples, including Royal Gala (37), Pink Lady (54), Red Delicious (17), Fuji (67) and Smitten (46). In the HPLC quantification, phenolic acid (chlorogenic acid, 15.69 ± 0.09 mg/g fw) and flavonoid (quercetin, 18.96 ± 0.08 mg/g fw) were most abundant in Royal Gala. The obtained results highlight the importance of Australian apple varieties as a rich source of functional compounds with potential bioactivity.

Phenolic Content and Antioxidant Activity in Apples of the ‘Galaval’ Cultivar Grown on 17 Different Rootstocks

“…Phenolic compounds (hydroxycinnamic acids, flavan-3-ols, flavonols, dihydrochalcones, and anthocyanins) are the predominant group of secondary metabolites in apples [ 2 , 3 ], and the qualitative and quantitative composition of which in apple peel and flesh differs [ 4 ]. Phenolic compounds establish the antioxidant activity of apples [ 2 , 5 ]. Phenolic compounds, acting as reducing agents by donating hydrogen, quenching singlet oxygen, acting as chelators, and trapping free radicals, protect DNA, proteins, lipids, and other macromolecular structures from the damaging effects of free radicals [ 3 ].…”

“…Phenolic compounds lower blood glucose levels [ 6 , 7 ] and have anti-cancer [ 8 ], anti-inflammatory [ 9 , 10 ], antimicrobial [ 11 , 12 ], anti-obesity [ 13 , 14 ], cardioprotective [ 15 , 16 ], and neuroprotective [ 17 ] effects. Daily consumption of fruit rich in a complex of biologically active phenolic compounds reduces the risk of developing chronic diseases [ 5 ].…”

Formulation of Gels and Emulgels with Malus domestica Borkh: Apple Extracts and Their Biopharmaceutical Evaluation In Vitro

“…The higher amounts of phenolic compounds released from the tested gel and emulgel formulations possibly contributed to the stronger antiradical and reducing activity after 6 h compared to the activity observed in the formulations after 2 or 4 h. Scientific research provides data suggesting that antioxidant effects are positively correlated with the levels of phenolics [ 53 ]. Li et al stated that high concentrations of phenolic compounds exhibit high antioxidant potential [ 54 ]. The analysis of the results of the in vitro release test after 6 h showed that the highest amount released from the test formulations compared to the amounts of other individual phenolic compounds was that of (+)-catechin.…”

“…The analysis of the results of the in vitro release test after 6 h showed that the highest amount released from the test formulations compared to the amounts of other individual phenolic compounds was that of (+)-catechin. According to previous research, (+)-catechin and quercetin are the main phenolic compounds that promote to the antioxidant activities of apple samples [ 54 ].…”

Potential Health Benefits of Fruits and Vegetables

“…The results underlined that different genotypes showed different amounts of total phenolic and total flavonoid content. Furthermore, a total of 97 different phenolic compounds were detected in the five apple varieties, highlighting the interest of Australian apple varieties as a rich source of bioactive compounds [1].…”