Phytochemical and physicochemical studies of different apple varieties grown in Morocco
The apple is an important part of the human diet and is one of the most popular fruits in Morocco, with varieties that are now suitable for human consumption. This study aims to clarify several aspects of apples, such as their physical and chemical compositions and nutrient profiles. Total polypheno...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2024-03-01
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| Series: | Open Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/chem-2023-0205 |
| _version_ | 1797279219746603008 |
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| author | Mohammed Kara Saghrouchni Hamza El Abdali Youness Amine Assouguem Haoudi Nouha El fadili Mohamed Amar Aya Hamijo Tareq Var Isil Ullah Riaz Rachid Zerhouni Abdou Jamila Bahhou |
| author_facet | Mohammed Kara Saghrouchni Hamza El Abdali Youness Amine Assouguem Haoudi Nouha El fadili Mohamed Amar Aya Hamijo Tareq Var Isil Ullah Riaz Rachid Zerhouni Abdou Jamila Bahhou |
| author_sort | Mohammed Kara |
| collection | DOAJ |
| description | The apple is an important part of the human diet and is one of the most popular fruits in Morocco, with varieties that are now suitable for human consumption. This study aims to clarify several aspects of apples, such as their physical and chemical compositions and nutrient profiles. Total polyphenols, flavonoids, tannins, and anthocyanins were determined using spectrophotometer and organic acid compounds were identified by high-performance liquid chromatography-ultraviolet. The results show a significant difference between the several varieties under study in terms of their physico-chemical and phyto-chemical characteristics. In general, the studied apples are juiciness, with a percentage ranging from 60 to 71%. The pH values demonstrate how acidic the apples are. The Brix parameter denotes values greater than 13°Brix. Total polyphenols and condensed tannins (1154.65 ± 13.54 µg EAG/g and 514.09 ± 32.40 µg EAT/g, respectively) are more present in the Ahjjani variety than they are in other varieties. This demonstrates their good nutritional quality while not being consumable. However, the Story variety has a predominance of flavonoids (75.074 ± 2.309 µg QE/g) and flavones (45.074 ± 2.09 µg QE/g). The detection of organic acids has shown that the acid succinic is the most abundant in all the varieties of studied apple fruits. These results allow us to infer that non-consumable varieties are also important dietary sources of bioactive molecules, notably for polyphenols. The fact that these kinds can be used to produce other byproducts is therefore highly intriguing. |
| first_indexed | 2024-03-07T16:22:07Z |
| format | Article |
| id | doaj.art-d85d133335794a78a6bdb32e2e8e061c |
| institution | Directory Open Access Journal |
| issn | 2391-5420 |
| language | English |
| last_indexed | 2024-03-07T16:22:07Z |
| publishDate | 2024-03-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Open Chemistry |
| spelling | doaj.art-d85d133335794a78a6bdb32e2e8e061c2024-03-04T07:28:17ZengDe GruyterOpen Chemistry2391-54202024-03-012211051710.1515/chem-2023-0205Phytochemical and physicochemical studies of different apple varieties grown in MoroccoMohammed Kara0Saghrouchni Hamza1El Abdali Youness2Amine Assouguem3Haoudi Nouha4El fadili Mohamed5Amar Aya6Hamijo Tareq7Var Isil8Ullah Riaz9Rachid Zerhouni Abdou10Jamila Bahhou11Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdallah University, BP 1796 Atlas, Fez30000, MoroccoDepartment of Biotechnology, Institute of Natural and Applied Sciences, Çukurova University, Balcalı/Sarıçam, 01330Adana, TurkeyLaboratory of Biotechnology, Environment, Agri-food and Health (LBEAS), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez30050, MoroccoLaboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, PO. box 2202 Imouzzer Street, Fez30000, MoroccoLaboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdallah University, BP 1796 Atlas, Fez30000, MoroccoLIMAS Laboratory, Faculty of Sciences Dhar Mahraz, Sidi Mohamed Ben Abdellah University, Fez30000, MoroccoDepartment of Plant and Crops, Faculty of Bioscience Engineering, Ghent University, Ghent, Adana, BelgiumFaculty of Agriculture, Department of Horticulture, Çukurova University, 01330 Balcalı, Adana, TurkeyDepartment of Food Engineering, Faculty of Engineering, Çukurova University, 01250, Sarıçam, Adana, TurkeyDepartment of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi ArabiaLaboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdallah University, BP 1796 Atlas, Fez30000, MoroccoLaboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdallah University, BP 1796 Atlas, Fez30000, MoroccoThe apple is an important part of the human diet and is one of the most popular fruits in Morocco, with varieties that are now suitable for human consumption. This study aims to clarify several aspects of apples, such as their physical and chemical compositions and nutrient profiles. Total polyphenols, flavonoids, tannins, and anthocyanins were determined using spectrophotometer and organic acid compounds were identified by high-performance liquid chromatography-ultraviolet. The results show a significant difference between the several varieties under study in terms of their physico-chemical and phyto-chemical characteristics. In general, the studied apples are juiciness, with a percentage ranging from 60 to 71%. The pH values demonstrate how acidic the apples are. The Brix parameter denotes values greater than 13°Brix. Total polyphenols and condensed tannins (1154.65 ± 13.54 µg EAG/g and 514.09 ± 32.40 µg EAT/g, respectively) are more present in the Ahjjani variety than they are in other varieties. This demonstrates their good nutritional quality while not being consumable. However, the Story variety has a predominance of flavonoids (75.074 ± 2.309 µg QE/g) and flavones (45.074 ± 2.09 µg QE/g). The detection of organic acids has shown that the acid succinic is the most abundant in all the varieties of studied apple fruits. These results allow us to infer that non-consumable varieties are also important dietary sources of bioactive molecules, notably for polyphenols. The fact that these kinds can be used to produce other byproducts is therefore highly intriguing.https://doi.org/10.1515/chem-2023-0205polyphenolsflavonoidshplcphytochemicalapple |
| spellingShingle | Mohammed Kara Saghrouchni Hamza El Abdali Youness Amine Assouguem Haoudi Nouha El fadili Mohamed Amar Aya Hamijo Tareq Var Isil Ullah Riaz Rachid Zerhouni Abdou Jamila Bahhou Phytochemical and physicochemical studies of different apple varieties grown in Morocco Open Chemistry polyphenols flavonoids hplc phytochemical apple |
| title | Phytochemical and physicochemical studies of different apple varieties grown in Morocco |
| title_full | Phytochemical and physicochemical studies of different apple varieties grown in Morocco |
| title_fullStr | Phytochemical and physicochemical studies of different apple varieties grown in Morocco |
| title_full_unstemmed | Phytochemical and physicochemical studies of different apple varieties grown in Morocco |
| title_short | Phytochemical and physicochemical studies of different apple varieties grown in Morocco |
| title_sort | phytochemical and physicochemical studies of different apple varieties grown in morocco |
| topic | polyphenols flavonoids hplc phytochemical apple |
| url | https://doi.org/10.1515/chem-2023-0205 |
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