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Quantitation of Polyphenols in Different Apple Varieties
Abstract
Forty-one apple samples, representing eight of the most widely cultivated varieties in western Europe, were collected in Trentino, Italy. Samples were extracted from fresh fruit with a mixture of acetone/water to achieve a good extraction of polyphenols, including proanthocyanidin oligomers which were analyzed by normal-phase HPLC. Up to 20 compounds including catechin, epicatechin, B2 procyanidin, hydroxycinnamates, flavonols, anthocyanins, and dihydrochalcones were analyzed by reversed-phase HPLC and LC-MS. Total polyphenol content was independently measured with an optimized Folin-Ciocalteu assay. The mean content of total polyphenols lay between 66.2 and 211.9 mg/100 g of FW depending on the variety. With chromatographic analysis, it was possible to explain the whole amount of total polyphenols measured by the FC assay. Flavanols (catechin and proanthocyanidins) are the major class of apple polyphenols (71-90%), followed by hydroxycinnamates (4-18%), flavonols (1-11%), dihydrochalcones (2-6%), and in red apples anthocyanins (1-3%).
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Spanos, G. A., & Wrolstad, R. E. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00021a002 · Cited by 360
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Efenberger-Szmechtyk, M., Nowak, A., & Czyzowska, A. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1722060 · Cited by 435
Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties
Wojdyło, A., Oszmiański, J., & Laskowski, P. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800510j · Cited by 403
Daily Polyphenol Intake in France from Fruit and Vegetables
Brat, P., Georgé, S., Bellamy, A., Chaffaut, L. D., Scalbert, A., Mennen, L., Arnault, N., & Amiot, M. J. (2006) · The Journal of Nutrition · doi:10.1093/jn/136.9.2368 · Cited by 313
Dhillon, G. S., Kaur, S., & Brar, S. K. (2013) · Renewable and Sustainable Energy Reviews · doi:10.1016/j.rser.2013.06.046 · Cited by 294
Metadata
- Authors
- Vrhovsek, U., Rigo, A., Tonon, D., & Mattivi, F.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-09-28
- Volume
- 52
- Issue
- 21
- Pages
- 6532-6538
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1977161075
- Cited by
- 469
- References
- 1
- FWCI
- 5.49
- Type
- journal article
- Language
- en
- Open access
- closed
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- Vrhovsek, U., Rigo, A., Tonon, D., & Mattivi, F. (2004). Quantitation of Polyphenols in Different Apple Varieties. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf049317z
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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