Variability of the Polyphenolic Composition of Cider Apple (Malus domestica) Fruits and Juices

Abstract

Five French cider apple varieties were compared on the basis of their detailed polyphenol profile in the cortex and in the juices. Among the factors studied, variety was the most important variability factor in fruits, whereas polyphenol profiles showed an overall stability from one year to another, and a limited decrease of polyphenol concentration was observed during the starch regression period of fruit maturation. In juices, procyanidins remained the preponderant polyphenol class with concentrations up to 2.4 g/L even in centrifuged juices. Compared to the fruits, the average degree of polymerization of procyanidins was significantly reduced in the juice. Centrifugation of the crude juice had only minor effects on the polyphenol composition. For one variety, highly polymerized procyanidins with average degrees of polymerization of 25 were shown to be soluble in the centrifuged juice at a concentration of close to 1.2 g/L. Oxygenation of the juices during processing resulted in a significant decrease of all classes of native polyphenols. Catechins and procyanidins were particularly affected by oxidation, whereas caffeoylquinic acid was partly preserved. The transfer of polyphenols after pressing was maximal for dihydrochalcones and minimal for procyanidins with extraction yield values close to 80 and 30%, respectively.

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

“…As reported elsewhere [11,12], during processing of apples into juice in a conventional way the largest amount of phenolic compounds remained in the pomace and only 3-10% of the antioxidant activity present in fresh apples was found in the juice. The capacity to inhibit tyrosine nitration present in Golden Delicious and Panaia-red apple juices immediately after production was, respectively, around 18.6% and 27.8% that of the fresh fruits, this latter previously measured by Iacopini et al [37], and considerably higher than values reported by van der Sluis [29].…”

“…The most popular processed apple product in the world, clear apple juice, has a lower phenolic content because, during production, only part of the compounds are extracted in the apple juice [11] and the rest remain in the pomace [12]. It was demonstrated that the consumption of cloudy apple juice may be more beneficial to human health than clear apple juice, due to its higher content of phenolic compounds and fibres [13][14][15].The loss of phenolic compounds during juice production is also due to the enzymatic oxidation of phenolics catalysed by polyphenol oxidase (PPO) in the presence of oxygen.…”

Effect of pasteurization temperature on quality of aonla juice during storage

“…Along with these three some other phenolic compounds like chlorogenic acid, catechin, epicatechin and p-coumaric acid were also identified in aonla juice but their changes were not so significant during storage. Guyot et al (2003) estimated polyphenolic composition of French cider apple fruits and juices by reversed phase HPLC using UV-VIS detector. Some flavonoid and nonflavonoid phenols in Hungarian wines were identified by Bonerz et al (2008) using reversephase HPLC with a C-18 column, PDA detector and acidified water-acetonitrile as mobile phase, where detection limit for phenolics ranged from 0.1 to 1.0 mg l −1 .…”

Effect of maturity on the phenolic compositions of pear juice and cell wall effects on procyanidins transfer

“…In perry processing, the use of fruit at the overripe stage is the normal practice to decrease the astringency and to increase colloidal stability during storage. Further, preliminary studies have shown that the concentration of procyanidins in the juices varied with the fruit maturity at pressing (Alberti et al, 2016;Guyot, Marnet, Sanoner, & Drilleau, 2003;Spanos & Wrolstad, 1990). Low quantities of procyanidins are found in juices compared with the initial quantities measured in fruit (Guyot et al, 2002).…”

“…The association between procyanidins and cell wall polysaccharides, especially pectins, can influence the transfer of procyanidins from fruit to juice (Guyot et al, 2003;Taira, Ono, & Matsumoto, 1997). The binding of condensed tannins to cell walls depends on one hand on the molecular characteristics of procyanidins, mainly their degree of polymerization but also the pyranic ring stereochemistry of the flavan-3-ols, and on the other hand on cell wall structure and composition.…”