Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity
Polyphenols are antioxidant ingredients in apples and are related to human health because of their free radical scavenging activities. The polyphenolic profiles of old and new apple cultivars (n = 15) were analysed using high-performance liquid chromatography (HPLC) with diode array detection (DAD)....
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-01-01
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| Series: | Antioxidants |
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| Online Access: | http://www.mdpi.com/2076-3921/7/1/20 |
| _version_ | 1797765435320434688 |
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| author | Josephine Kschonsek Theresa Wolfram Annette Stöckl Volker Böhm |
| author_facet | Josephine Kschonsek Theresa Wolfram Annette Stöckl Volker Böhm |
| author_sort | Josephine Kschonsek |
| collection | DOAJ |
| description | Polyphenols are antioxidant ingredients in apples and are related to human health because of their free radical scavenging activities. The polyphenolic profiles of old and new apple cultivars (n = 15) were analysed using high-performance liquid chromatography (HPLC) with diode array detection (DAD). The in vitro antioxidant capacity was determined by total phenolic content (TPC) assay, hydrophilic trolox equivalent antioxidant capacity (H-TEAC) assay and hydrophilic oxygen radical absorbance (H-ORAC) assay. Twenty polyphenolic compounds were identified in all investigated apples by HPLC analysis. Quercetin glycosides (203 ± 108 mg/100 g) were the main polyphenols in the peel and phenolic acids (10 ± 5 mg/100 g) in the flesh. The calculated relative contribution of single compounds indicated flavonols (peel) and vitamin C (flesh) as the major contributors to the antioxidant capacity, in all cultivars investigated. The polyphenolic content (HPLC data) of the flesh differed significantly between old (29 ± 7 mg/100 g) and new (13 ± 4 mg/100 g) cultivars, and the antioxidant capacity of old apple cultivars was up to 30% stronger compared to new ones. |
| first_indexed | 2024-03-12T20:11:08Z |
| format | Article |
| id | doaj.art-e7fba066dd274f1aaeac6f0287ef576b |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T20:11:08Z |
| publishDate | 2018-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-e7fba066dd274f1aaeac6f0287ef576b2023-08-02T01:44:36ZengMDPI AGAntioxidants2076-39212018-01-01712010.3390/antiox7010020antiox7010020Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant CapacityJosephine Kschonsek0Theresa Wolfram1Annette Stöckl2Volker Böhm3Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743 Jena, GermanyInstitute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743 Jena, GermanyInstitute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743 Jena, GermanyInstitute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743 Jena, GermanyPolyphenols are antioxidant ingredients in apples and are related to human health because of their free radical scavenging activities. The polyphenolic profiles of old and new apple cultivars (n = 15) were analysed using high-performance liquid chromatography (HPLC) with diode array detection (DAD). The in vitro antioxidant capacity was determined by total phenolic content (TPC) assay, hydrophilic trolox equivalent antioxidant capacity (H-TEAC) assay and hydrophilic oxygen radical absorbance (H-ORAC) assay. Twenty polyphenolic compounds were identified in all investigated apples by HPLC analysis. Quercetin glycosides (203 ± 108 mg/100 g) were the main polyphenols in the peel and phenolic acids (10 ± 5 mg/100 g) in the flesh. The calculated relative contribution of single compounds indicated flavonols (peel) and vitamin C (flesh) as the major contributors to the antioxidant capacity, in all cultivars investigated. The polyphenolic content (HPLC data) of the flesh differed significantly between old (29 ± 7 mg/100 g) and new (13 ± 4 mg/100 g) cultivars, and the antioxidant capacity of old apple cultivars was up to 30% stronger compared to new ones.http://www.mdpi.com/2076-3921/7/1/20apple polyphenolsHPLC-DADFolin-CiocalteuTEACORACvitamin Crelative antioxidant activity |
| spellingShingle | Josephine Kschonsek Theresa Wolfram Annette Stöckl Volker Böhm Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity Antioxidants apple polyphenols HPLC-DAD Folin-Ciocalteu TEAC ORAC vitamin C relative antioxidant activity |
| title | Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity |
| title_full | Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity |
| title_fullStr | Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity |
| title_full_unstemmed | Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity |
| title_short | Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity |
| title_sort | polyphenolic compounds analysis of old and new apple cultivars and contribution of polyphenolic profile to the in vitro antioxidant capacity |
| topic | apple polyphenols HPLC-DAD Folin-Ciocalteu TEAC ORAC vitamin C relative antioxidant activity |
| url | http://www.mdpi.com/2076-3921/7/1/20 |
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