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

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,...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-10, Vol.51 (21), p.6240-6247
Main Authors: Guyot, Sylvain, Marnet, Nathalie, Sanoner, Philippe, Drilleau, Jean-François
Format: Article
Language:English
Subjects:
Alcoholic beverages and cider
Beverages - analysis
Biflavonoids
Biological and medical sciences
Catechin - analysis
Centrifugation
Chemical Sciences
Fermented food industries
Flavonoids
Food industries
Fruit - chemistry
Fundamental and applied biological sciences. Psychology
Malus - chemistry
Organic chemistry
Oxidation-Reduction
Phenols - analysis
Polymers - analysis
Proanthocyanidins
Seasons
Species Specificity
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Summary: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. Keywords: Malus domestica; cultivars; maturity; procyanidin; phenolic acid; dihydrochalcone; oxidation; process
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0301798