Phenolic and polysaccharidic composition of applesauce is close to that of apple flesh

Apple fruit is well known for its health properties, ascribed to its content in both phenolics and fibres. As more and more apples are consumed after processing, there is a need to understand the impact of the conventional process on the nutritional potential of applesauce. We have investigated the...

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Bibliographic Details
Published in:Journal of food composition and analysis 2011-06, Vol.24 (4-5), p.537-547
Main Authors: Le Bourvellec, Carine, Bouzerzour, Karima, Ginies, Christian, Regis, Sylvaine, Plé, Yves, Renard, Catherine M.G.C.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fibres
Food analysis
Food composition
Food industries
Fruit and vegetable industries
Fruit processing
Fundamental and applied biological sciences. Psychology
General aspects
Life Sciences
Malus domestica
Methods of analysis, processing and quality control, regulation, standards
Polyphenols
Procyanidins
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Summary:Apple fruit is well known for its health properties, ascribed to its content in both phenolics and fibres. As more and more apples are consumed after processing, there is a need to understand the impact of the conventional process on the nutritional potential of applesauce. We have investigated the variation in composition between fresh and processed apples of 12 cultivars, focussing on polysaccharides and polyphenols. The polysaccharide content estimated in the alcohol insoluble solid (AIS) of the apple flesh varied from 17 (cv. Greensleeves, obtention TMR 7 A 82) to 25 (cv. Jolyne) mg/g fresh weight. The AIS contents varied from 15 to 32mg/g fresh weight in applesauce. The applesauces were fractionated into serum, containing low concentrations (30% of the AIS). Total phenolic concentrations varied in the flesh from 578 (cv. Golden Delicious) to 1596mg/kg fresh weight (cv. 3535), and in the peel from 1658 (cv. Greensleeves) to 7658mg/kg fresh weight (cv. Sinta). The applesauces contained flavonols, coming from the skin, and slightly higher concentration of dihydrochalcones coming from the pips than the flesh. A dihydrochalcone oxidation product was also detected. The concentration of hydroxycinnamic acids and flavan-3-ols was decreased in proportions depending on the cultivar. The flavan-3-ols were concentrated in the particles of the applesauce. The composition of applesauce thus appeared to be very close to that of apple flesh.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2010.12.012