Influence of Variety and Storage on the Polyphenol Composition of Apple Flesh

Apple is among the most consumed fruits worldwide. It is available on the market for the whole year being a major source of dietary polyphenols. Several studies suggested that apple polyphenols could play a role in prevention of degenarative diseases. The action of these compounds has been partially...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-10, Vol.52 (21), p.6526-6531
Main Authors: Napolitano, Aurora, Cascone, Annunziata, Graziani, Giulia, Ferracane, Rosalia, Scalfi, Luca, Di Vaio, Claudio, Ritieni, Alberto, Fogliano, Vincenzo
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants - analysis
apples
Biological and medical sciences
catechin
chlorogenic acid
Chromatography, High Pressure Liquid
Cold Temperature
cultivars
Flavonoids - analysis
Flow Injection Analysis
Food industries
Food Preservation
food storage
Fruit - chemistry
Fruit and vegetable industries
fruit composition
Fundamental and applied biological sciences. Psychology
Malus - chemistry
Mass Spectrometry
phenolic compounds
Phenols - analysis
Polyphenols
raw fruit
Spectrometry, Mass, Electrospray Ionization
Time Factors
varieties
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Apple is among the most consumed fruits worldwide. It is available on the market for the whole year being a major source of dietary polyphenols. Several studies suggested that apple polyphenols could play a role in prevention of degenarative diseases. The action of these compounds has been partially ascribed to their antioxidative ability, and fruit antioxidants profile is influenced by apple variety and by the postharvest storage. In this work, the polyphenols composition of the flesh of four apple varieties cultivated in southern Italy were investigated by HPLC, and a flow injection MS/MS procedure to quantify cholorogenic acid and catechins was set up. Phenolic composition and the radical scavenging activity were monitored during a postharvest storage of four months. The quantification by flow injection procedure gives results comparable to those obtained by HPLC, and the increase of the antioxidant activity during storage correlated with an increase of the concentration of catechin and phloridzin. This trend is particularly evident for the variety “Annurca” which is a typical product cultivated in the area around Naples. The genetic characteristics of the Annurca variety together with the anticipated harvest time and the peculiar postharvest conditions are likely responsible for this increase of the antioxidant activity. Keywords: Flavonoid; Annurca apple; storage; antioxidant activity
ISSN:0021-8561
1520-5118
DOI:10.1021/jf049822w