Profiling of Phenolic Compounds and Triterpene Acids of Twelve Apple (Malus domestica Borkh.) Cultivars

Abstract

Apple (Malus domestica Borkh.), a popular and widely cultivated fruit world-wide, contains bioactive compounds responsible for their health benefits. Here we report the amounts of some bioactive compounds: two major triterpenes (oleanolic and ursolic acids) and polyphenols (phenolic acids, flavan-3-ols, flavonoids and t-resveratrol), together with bioactive properties of twelve apple cultivars measured by chromatographic and spectrophotometric methods. Significant variations were found comparing the bioactive potential of the investigated cultivars. High contents of phenolic acids were identified in the Montuan, Golden Delicious and Cretesc cultivars, while the most flavonoid dominant was the Richard cultivar. Starkrimson, Jonatan, Beliy Naliv and Richard cultivars present higher antioxidant capacity. Oleanolic acid ranged from 11 to 83 mg/g apple extract, while ursolic acid ranged from 55 to 436 mg/g apple extract, with higher amounts in Richard and Montuan cultivars. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) allowed the discrimination of apple cultivars depending on polyphenolic and triterpene acids composition. Caffeic acid, gallic acid and epicatechin were identified as the main bioactive compounds in Starkrimson, Jonathan, Beliy Naliv and Richard cultivars, while ursolic and oleanolic acids were identified in high amounts in Richard, Montuan, Golden Delicious, Idared and Beliy Naliv apple cultivars. The results obtained in this study will contribute to the understanding of the bioactive composition of apples as well as the importance of their capitalization to obtain value-added products that promote human health.

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

“…The evaluation of the dynamics of the composition of phenolic compounds between the individual parts of ‘Galaval’ apples showed that in apple peel samples, differently from apple flesh samples, flavonols predominated, their percentage distribution ranging from 24% to 58% of the total amount of the identified and quantified phenolic compounds ( Figure 6 , Panel b). Geana et al found that flavonols and anthocyanins were usually found in apple peel, while flavan-3-ols, dihydrochalcones, and hydroxycinnamic acids were the major polyphenol groups found in apple flesh [ 48 ].…”

“…Feng et al estimated that chlorogenic acid has stronger antioxidant properties than quercetin, gallic acid, or α-tocopherol, but its antioxidant activity is weaker than that of rutin [ 61 ]. Flavan-3-ol group compounds, such as procyanidin B1, have been shown to have anti-Alzheimer’s effects [ 62 ], (−)-epicatechin offers benefits regarding renal alterations associated with inflammatory or metabolic diseases and increased muscle growth and strength [ 48 , 63 ], and (+)-catechin has anti-obesity effects [ 64 ]. Procyanidin B1, (+)-catechin, and (−)-epicatechin are the main compounds in apples responsible for reducing cholesterol levels [ 65 ].…”

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

“…However, when raw materials rich in polyphenols are macerated, the polyphenols extraction yield is also higher in apple juice and then in cider. Apples, namely apple peels, present antioxidant activity [124] directly related to the abundance of phenolic compounds [125]. The antioxidant activity of the cider obtained by maceration is higher compared to the cider without the maceration stage.…”

Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking)

“…In addition to its low-calorie levels and high levels of water and fiber, containing essential vitamins, minerals, and trace elements makes the apple a healthy fast food. Phenols, pectin, sugar, acids, and antioxidants containing in apples generally have positive effects on human health [2][3][4]. Some diseases such as cancer, cardiovascular disease, asthma, and diabetes can be prevented through some biochemical compounds of apple [5][6][7][8].…”