Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin

• Published in: Innovative food science & emerging technologies 2019-01, Vol.51, p.20-31
• Main Authors: Fernández-Jalao, Irene, Sánchez-Moreno, Concepción, De Ancos, Begoña
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Apple; Flavonoids; HPP (high-pressure processing); Phenolic compounds
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2018.06.002

The influence of high-pressure processing (HPP) (400, 500 and 600 MPa at 35 °C for 5 min) on different classes of phenolic compounds and antioxidant activity (AA) of ‘Golden Delicious’ apple from two different growing regions, northeastern of Spain (lowland climate) (S-apples) and north of Italy (mid-mountain climate) (I-apples) was investigated. Total hydroxycinnamic acids, total dihydrochalcones and total flavan-3-ols content were higher in S-apple (untreated and HPP-treated) than in I-apples and total flavonols content was higher in I-apples. HPP affected phenolic compounds and AA depending on the apple geographical origin. 400 MPa/35 °C/5 min increased total flavonols (30%) and maintained total phenolic compounds determined by HPLC (TP-HPLC) in S-apples. The higher increase of TP-HPLC (54%) was achieved when I-apple was treated at 600 MPa. Untreated and HPP-treated I-apples displayed higher AA than S-apples. HPP (400 and 600 MPa) increased AA in I-apple. Positive correlations were found between TP-HPLC and AA (TP-FC, DPPH·, ABTS·+ and FRAP) in both Italian and Spanish apples. The apples of cultivar ‘Golden Delicious’ are one of the most consumed fruits in the UE. High-pressure processing (HPP) of these fruits acquires great importance to obtain ingredients and apple functional foods highly demanded by consumers. For this, it is necessary to know the process variables and plant material that favor greater extraction of phenolic compounds and antioxidant activity characteristics. This paper provides useful results to help fruit processor to select the appropriate HPP conditions and the geographical origin of ‘Golden Delicious’ apple to obtain apple-based products with high content on different classes of phenolic compounds with beneficial health effects. •HPP affected phenolic compounds of ‘Golden Delicious’ apples depending on geographical origin.•400 MPa increased flavonols and flavan-3-ols in Spanish GD-apples.•600 MPa increased all classes of phenolic compounds in Italian GD-apple.•HPP Italian GD-apple exhibited higher antioxidant activity than Spanish GD-apple.