Polyphenol variability in the fruits and juices of a cider apple progeny

Verdu, Cindy; Childebrand, Nicolas; Marnet, Nathalie; Lebail, Gildas; Dupuis, Fabrice; Laurens, François; Guilet, David; Guyot, Sylvain

doi:10.1002/jsfa.6411

Cited by 26 publications

(33 citation statements)

References 41 publications

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“…On the contrary, flavonols (FVL) showed the lowest concentration among the phenolic families, with a 6-19 %. The distribution of phenolic families was in accordance with the results obtained in previous studies [9]. Phenotypic analysis of apple juices obtained from the same progeny of 'Meana' × 'Florina' concluded that polyphenol level ranges between 0.35 and 1.35 g/L, as it is shown in Fig.…”

Section: Results Of Quantification Of Polyphenols In Fruits Of 'Meanasupporting

confidence: 89%

“…This is major phenolic family in cider apples and apple juices, as it is found in the literature [9,21]. (−)-Epicatechin and (+)-catechin are the only monomers detected in apples and constitute 14-26 % of total polyphenols in fruit and 15-28 % in juice.…”

Section: Flavan-3-ols and Procyanidinsmentioning

confidence: 98%

“…In apples, polyphenol concentrations show a great variability according to the variety [8], and this is enhanced when cider varieties are considered [9]. Other factors such as fruit maturity [10], fruit season [11], light exposure [12] and storage conditions [13] contribute to the variability of phenolic concentrations in apples.…”

Section: Introductionmentioning

confidence: 98%

“…As a matter of fact, it constitutes an environment-friendly approach to food analysis achieved by reducing the consumption of solvents [17]. So far, this separation technique has been already applied to the determination of 21 major polyphenols in cider and dessert apples [9]. However, a UHPLC method to study a detailed phenolic profile of apples has not been proposed yet.…”

Section: Introductionmentioning

confidence: 98%

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Comparative study of phenolic profile of fruit and juice samples of a progeny of ‘Meana’ × ‘Florina’ from an Asturian cider apple breeding program

Ramírez-Ambrosi

López-Márquez

Abad‐García

et al. 2015

Eur Food Res Technol

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they exhibited a higher phenolic content than 'Meana' apple juice. Although flavan-3-ol, procyanidin and dihydrochalcone levels were similar to those observed in 'Meana' apple, flavonol levels increased slightly. Furthermore, it is worth noting that hydroxycinnamic acid concentration was up to three times higher. This fact could lead to an increase in cider astringency and color, as well as in cider aroma. Thus, this methodology is proposed to be applicable to the determination of the phenolic profile in other fruit and/or plant extracts.

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Section: Results Of Quantification Of Polyphenols In Fruits Of 'Meanasupporting

confidence: 89%

Section: Flavan-3-ols and Procyanidinsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 98%

See 2 more Smart Citations

Comparative study of phenolic profile of fruit and juice samples of a progeny of ‘Meana’ × ‘Florina’ from an Asturian cider apple breeding program

Ramírez-Ambrosi

López-Márquez

Abad‐García

et al. 2015

Eur Food Res Technol

View full text Add to dashboard Cite

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“…Identification of the analytes extracted from ciders and juices were based on the HPLC retention behaviour, UV-vis spectra, ESI-MS(-MS 2 ) spectra, reference compounds, and literature comparisons (Chagné et al, 2012;Clifford, Johnston, Knight, & Kuhnert, 2003;Diñeiro García, Valles, & Picinelli Lobo, 2009;Malec et al, 2014;Marks, Mullen, & Crozier, 2007;Picinelli Lobo, García, Sánchez, Madrera, & Valles, 2009;Ramirez-Ambrosi et al, 2013;Sanoner, Guyot, Marnet, Molle, & Drilleau, 1999;Thompson-Witrick et al, 2014;Verdu et al, 2013Verdu et al, , 2014Çam & Aaby, 2010). Representative samples from each cultivar, ripening stage, fermentation type, and yeast strain were used to identify the compounds in the samples.…”

Section: Identification Of the Phenolic Compoundsmentioning

confidence: 99%

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

et al. 2017

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Meta‐analysis of apple (Malus × domestica Borkh.) fruit and juice quality traits for potential use in hard cider production

VanderWeide

Nocker

Gottschalk

2022

Plants People Planet

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Societal Impact Statement The production of hard cider is a burgeoning industry in North America. However, traditional European cider‐specific apples are largely unsuitable for production in modern systems and have not been widely adopted. Evaluation of the biochemical variability in apples can provide a better characterization of varieties for use in hard cider production. Many varieties exhibited extensive variability in biochemical traits. Varieties with high phenolics and acidity displayed greater plasticity of these traits between seasons, which supports the concept of “vintage quality” and opens new marketing opportunities. This study provides valuable insight for apple producers to integrate cider‐specific and nonspecific varieties into their production systems. Summary The North American fermented beverage market has undergone extensive growth in the fermented apple juice (hard cider) sector over the last decade. Traditional hard cider producing regions such as England, France, and Spain have historically utilized cider‐specific apples that have desirable balances between sugar, organic acid, and phenolics. However, in North America, culinary apples (lower acidity and phenolics) are predominantly used, and information distinguishing the varieties with novel use for hard cider production is lacking. In this study, we evaluated variation of four major apple biochemical traits (total soluble solids, pH, titratable acidity, and total phenolics) as they relate to use for hard cider production by using a meta‐analysis approach. We analyzed the variation in cider quality traits across 47 published works and more than 800 unique apple varieties, including an additional analysis of 142 varieties from cider apple germplasms in the United States. The biochemical traits of many varieties exhibited plasticity, and the characterization of a subset of varieties using two cider classification system revealed that most belonged to the “sweet” or “sharp” (acidic) categories rather than “bitter” (high phenolic content). We also compared the classification of a subset of varieties from two US germplasm resources across two seasons and found varieties that have high percent phenolics and/or malic acid experienced greater biochemical plasticity and potential classification change across vintages. Ultimately, this work provides information regarding the variability in apple biochemical traits and also suggests a unique opportunity for producers to market “vintage” quality.

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Polyphenol variability in the fruits and juices of a cider apple progeny

Cited by 26 publications

References 41 publications

Comparative study of phenolic profile of fruit and juice samples of a progeny of ‘Meana’ × ‘Florina’ from an Asturian cider apple breeding program

Comparative study of phenolic profile of fruit and juice samples of a progeny of ‘Meana’ × ‘Florina’ from an Asturian cider apple breeding program

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

Meta‐analysis of apple (Malus × domestica Borkh.) fruit and juice quality traits for potential use in hard cider production

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