Polyphenol Profiles of French Cider Apple Varieties (Malus domesticasp.)
- 29 October 1999
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 47 (12), 4847-4853
- https://doi.org/10.1021/jf990563y
Abstract
The cortex of 14 French apple varieties (12 cider and 2 juice varieties), one English cider variety, and one dessert apple (i.e., Golden Delicious) were studied for their polyphenol composition. Total polyphenols were assayed by the Folin-Ciocalteu method, and the precise polyphenolic composition (monomeric catechins, proanthocyanidins, hydroxycinnamic acids, and dihydrochalcones) was obtained by HPLC following thiolysis. ESI-MS and ESI-MS/MS analyses showed that chlorogenic acid and p-coumaroylquinic acid were methylated under the conditions of thiolysis. Depending on the variety, the global polyphenol concentration varied from 1 to 7 g per kilogram of fresh cortex. Cider varieties globally showed a higher polyphenol concentration than the dessert apple Golden Delicious, bitter varieties being the more concentrated. The proportion of the polyphenol classes varied greatly from one cultivar to another. For all varieties, procyanidins were always the predominant class. They were mainly constituted of (−)-epicatechin units with a small proportion of (+)-catechin as a terminal unit. The average degree of polymerization ranged between 4.2 and 7.5 depending upon the variety with an exception for the sharp varieties Guillevic and Avrolles which showed significant concentrations of procyanidins with DPn of 40 and 50, respectively. Keywords: Apple; cider; HPLC; thiolysis; mass spectrometry; polyphenols; procyanidinsKeywords
This publication has 18 references indexed in Scilit:
- Characterization of highly polymerized procyanidins in cider apple (Malus sylvestris var. kermerrien) skin and pulpPhytochemistry, 1997
- Developmental changes in the phenol concentrations of 'Golden delicious' apple fruits and leavesPhytochemistry, 1995
- Oligomeric and polymeric procyanidins from grape seedsPhytochemistry, 1994
- AddendumCritical Reviews in Food Science and Nutrition, 1994
- Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at MaturityJournal of Food Science, 1992
- Enzymic oxidation of phloretin glucoside in model systemJournal of Agricultural and Food Chemistry, 1991
- Phenolic compounds in apples: varietal differencesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
- Comparison of the polyphenol profiles of apple fruit cultivars by correspondence analysisJournal of the Science of Food and Agriculture, 1990
- Flavonolglykoside der Äpfel (Malus silvestris Mill.)Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1978
- Estimation of the monomeric phenolics of cidersJournal of the Science of Food and Agriculture, 1975