Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages

Karolline Marques Da Silva,Alessandro Nogueira,Débora Gonçalves Bortolini,Acácio Antonio Ferreira Zielinski,Aline Alberti,Laís Benvenutti,Danianni Marinho Zardo,Flávio Luís Beltrame

doi:10.1590/fst.25317

Karolline Marques Da Silva, Alessandro Nogueira + Show 6 more

Open Access

https://doi.org/10.1590/fst.25317

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Abstract

The effect of the variety (Gala, Lis Gala and Fuji Suprema) and the ripening stage (unripe, ripe and senescent) of apples on the phenolic compounds (HPLC) and antioxidant capacity (FRAP and DPPH) of apple juices and ciders were evaluated. The phenolic content of the Gala and Lis Gala apple juices decreased from the unripe to ripe stages and increased from the ripe to the senescent stages, while in the case of Fuji Suprema these values decreased with senescence. Fermentation caused a reduction (17 to 50%) of phenolics and the most affected were hydroxycinnamic acids and flavanols. Principal component analysis confirmed the influence of variety, and the use of multivariate regression (PLS) made it possible to create significant models (p < 0.05) to predict the antioxidant activity. The phenolic composition of the juices at different ripening stages was related to the variety of apple, which influenced the effect of fermentation on these compounds.

Highlights

Apples (Malus domestica Borkh) has high phenolic compounds content (Khanizadeh et al, 2008; Goulas et al, 2014)
A significant variation (p < 0.05) in the total phenolic compound content was observed between varietal apple juices (326 to 583 mg.L-1) at different ripening stages (Table 1), as previously reported in other studies (Valavanidis et al, 2009; Zardo et al, 2013; Le Bourvellec et al, 2015)
These values are typical of apple juices that were processed with dessert apples and obtained by the traditional method by pressing, without antioxidants (Guo et al, 2013)

Summary

Introduction

Apples (Malus domestica Borkh) has high phenolic compounds content (Khanizadeh et al, 2008; Goulas et al, 2014). Phenolic compounds have demonstrated potent antioxidant properties in various systems that exhibit biological activity due to their cytoprotective properties (Babbar et al, 2015; Yassin et al, 2017). These compounds are related with reduction of the risk of incidence of various diseases such as cancer, coronary and neurodegenerative diseases (Alzheimer’s and Parkinson’s) (Hyson, 2011). In the extraction of juice by the traditional method using pressing, about 42 to 58% of phenolic compounds are retained in the apple pomace (Van der Sluis et al, 2002). The processing of dessert apples results in a juice or cider with only 3 to 10% of the antioxidant activity of the intact fruit (Ćetković et al, 2008)

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