A comparison of the chemical composition and antioxidant activity of several new early‐ to mid‐season apple cultivars for a warmer climate with traditional cultivars
| Autor: | Inhwan Kim, Moon-Cheol Jeong, Jihyun Lee, Alyson E. Mitchell, Kyung-Hyung Ku, Sang Seop Kim |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
030309 nutrition & dietetics
Climate Flavonoid Growing season Biology engineering.material Antioxidants Mass Spectrometry 03 medical and health sciences 0404 agricultural biotechnology Cultivar Sugar Chemical composition Ecosystem Flavonoids chemistry.chemical_classification 0303 health sciences Nutrition and Dietetics Plant Extracts Pulp (paper) fungi Polyphenols food and beverages 04 agricultural and veterinary sciences biochemical phenomena metabolism and nutrition equipment and supplies 040401 food science Horticulture chemistry Polyphenol Fruit Malus engineering bacteria Composition (visual arts) Seasons Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 99:4712-4724 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.9712 |
| Popis: | Background New early- to mid-season apple cultivars are being developed to help address warmer growing seasons due to climate change. Free sugars, organic acids, total phenolic content, total flavonoid content, antioxidant activity and phenolic composition were determined in the pulp and peel of six new and six traditional apple cultivars. In addition, the phenolic profiles of apple peels were characterized using high-resolution mass spectrometry. Forty-eight polyphenol compounds were identified, by accurate mass, in apple peel. Results Compared to Fuji apples, a new apple cultivar, Decobell, contained 2.6- and 1.4-fold higher levels of the sum of individual polyphenol levels in the peel and the pulp, respectively. Decobell apples showed similar sugar-to-acid ratio (0.27) to Fuji apples (0.25). Conclusions The results indicate that the Decobell cultivar could have the best quality characteristics in terms of sugar-to-acid ratios and health-promoting activities due to the phenolic profiles. © 2019 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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