Polyphenol Profiles of French Cider Apple Varieties (Malus domesticasp.)

Abstract

The cortex of 14 French apple varieties (12 cider and 2 juice varieties), one English cider variety, and one dessert apple (i.e., Golden Delicious) were studied for their polyphenol composition. Total polyphenols were assayed by the Folin-Ciocalteu method, and the precise polyphenolic composition (monomeric catechins, proanthocyanidins, hydroxycinnamic acids, and dihydrochalcones) was obtained by HPLC following thiolysis. ESI-MS and ESI-MS/MS analyses showed that chlorogenic acid and p-coumaroylquinic acid were methylated under the conditions of thiolysis. Depending on the variety, the global polyphenol concentration varied from 1 to 7 g per kilogram of fresh cortex. Cider varieties globally showed a higher polyphenol concentration than the dessert apple Golden Delicious, bitter varieties being the more concentrated. The proportion of the polyphenol classes varied greatly from one cultivar to another. For all varieties, procyanidins were always the predominant class. They were mainly constituted of (-)-epicatechin units with a small proportion of (+)-catechin as a terminal unit. The average degree of polymerization ranged between 4.2 and 7.5 depending upon the variety with an exception for the sharp varieties Guillevic and Avrolles which showed significant concentrations of procyanidins with DPn of 40 and 50, respectively.

Gene Expression and Metabolite Profiling of Developing Highbush Blueberry Fruit Indicates Transcriptional Regulation of Flavonoid Metabolism and Activation of Abscisic Acid Metabolism

“…7 (Aron and Kennedy, 2008). The blueberry mDP range is similar to polymer lengths reported for apple fruits (3-13; Sanoner et al, 1999;Hamauzu et al, 2005) and grape seeds (3-9; Kennedy et al, 2000;Downey et al, 2003). By contrast, the skin of ripe persimmon, quince (Cydonia oblonga), and grape contains PAs with mDPs of 30 or greater (Downey et al, 2003;Hamauzu et al, 2005;Akagi et al, 2009a).…”

“…In seeds, PAs are often present in the seed coat (Debeaujon et al, 2000). They are also found in immature fruits, where their astringency and bitterness help deter frugivores from consuming fruit before they are ripe (Sanoner et al, 1999). It is intriguing that while the anthocyanins and PAs share a common biosynthetic pathway, their biological functions are typically opposite, that is, attracting versus repelling herbivores.…”

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

“…The differences in antioxidant activities between apple juices could be preliminarily attributed to their different contents and the type of polyphenols (Tables 4,5,6). The data presented by Eberhardt et al [10] and Salah et al [50] show that the polymeric procyanidins have a high antioxidant activity.…”

“…The phenolic compound concentrations of apples depend strongly on the variety, maturity stage and environmental growth [6]. In case of apple juices, another factor of influence is the processing technology [7][8][9][10].…”

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

“…This is because of the native procyanidins of apple, which could inhibit polyphenol oxidase (PPO) activity; however, initial drying was conducted at low drying temperature. Procyanidins were the most abundant polyphenol in apple followed by hydroxycinnamic acids, dihydrochalcones, flavonols, anthocyanins, and flavan-3-ols (Heras-Ramírez et al 2012;Oleszek et al 1988;Guyot et al 1998;Sanoner et al 1999;Tsao et al 2003;Alonso-Salces et al 2004). The inhibitory effect of oxidized procyanidins was twice that of native procyanidins of apple (Le Bourvellec et al 2004).…”