Sugars, acids and polyphenols profile of commercial and traditional apple cultivars for processing

Asima Akagić,Osman Musić,Sanja Oručević Žuljević,Metka Hudina,Fuad Gaši,Nermina Spaho,Mirsad Kurtović,Pakeza Drkenda,Senad Murtić,Amila Vranac

doi:10.14720/aas.2019.113.2.5

Asima Akagić, Osman Musić + Show 8 more

Open Access

https://doi.org/10.14720/aas.2019.113.2.5

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Abstract

Three commercial apple cultivars ('Jonagold', 'Granny Smith' and 'Idared') and the local apple cultivar ('Prijedorska Zelenika') from Bosnia and Herzegovina were analysed by HPLC-MS for the content of phenolic compounds in peel and pulp as well content of individual sugars and organic acids. Catechin, (-)-epicatechin, chlorogenic acid, caffeic acid, quercetin 3-O-xyloside, quercetin 3-O-arabinoside, quercetin 3-O-rhamnoside, quercetin 3-O-rutinoside, quercetin 3-O-galactoside and quercetin 3-O-glucoside were identified in apple peel and (-)-epicatechin, chlorogenic acid and caffeic acid in apple pulp at all observed cultivars. The total sugars content of analysed apple cultivars ranged between 91.61 and 105.45 g kg-1 FM, while the total organic acids content was from 5.70 to 15.05 g kg-1 FM. The levels of total organic acids and sugars, glucoce/fructose ratio and sugar/acid ratio were affected by cultivars. The mean content of total phenolic compounds was between 427.92 and 1457.95 mg kg-1 FM in peel and from 113.58 to 439.83 mg kg-1 FM in pulp and depending upon the cultivars. The presented data clearly demonstrated that traditional apple cultivar ('Prijedorska Zelenika') had significantly higher individual phenolic compounds in pulp in comparison to the commercial cultivars, i.e., 'Idared', 'Jonagold' and 'Granny Smith' and with respect of that 'Prijedorska Zelenika' is recommended as raw material for cloudy juice processing.

Highlights

Apples and processed apple products contain different amounts of dietary fibres, sugars, acids and various bioactive secondary metabolites, like phenolic compounds, which are responsible for most of the antioxidant activities of the fruit (Hertog et al, 1993; Eberhardt et al, 2000; Boyer and Liu, 2004; Wu et al, 2007; Hyson, 2011; Kschonsek et al, 2018)
Procyanidins by the action of the enzyme polyphenol oxidase (PPO) are involved in enzymatic browning and their degree of polymerization is responsible for cider bitterness and astringency of apple juices (Nicolas et al, 1994)
Sorbitol accounted on average up to 0.0047 g kg−1 FM, the highest contents were achieved by commercial cultivars ‘Granny Smith’ and ‘Prijedorska Zelenika’ local ones

Summary

Introduction

Apples and processed apple products contain different amounts of dietary fibres, sugars, acids and various bioactive secondary metabolites, like phenolic compounds, which are responsible for most of the antioxidant activities of the fruit (Hertog et al, 1993; Eberhardt et al, 2000; Boyer and Liu, 2004; Wu et al, 2007; Hyson, 2011; Kschonsek et al, 2018). The degree of browning of apples was found to be dependent on the relationship of hydroxycinnamic acids/ procyanidins (Amiot et al, 1992)

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