Variability in Catechin and Rutin Contents and Their Antioxidant Potential in Diverse Apple Genotypes.

Wajida Shafi,Majed Alwadei,Javid Mir,Sheikh Mansoor,Desh Singh,Sumira Jan,Mohsin Kazi,Parvaiz Ahmad,Mohammad Raish

doi:10.3390/molecules24050943

Abstract

Catechins and rutin are among the main metabolites found in apple fruit. Sixty apple genotypes, harvested in 2016 and 2017, were analyzed for their phenolic content and antioxidant activity. The HPLC analysis showed that the catechin concentration ranged from 109.98 to 5290.47 µg/g, and the rutin concentration ranged from 12.136 to 483.89 µg/g of apple fruit. The level of DPPH activity ranged from 9.04% to 77.57%, and almost half of the 15 genotypes showed below 30–40% DPPH activity. The apple genotypes ‘Lal Ambri’, ‘Green Sleeves’, and ‘Mallus floribunda’ showed the highest DPPH activity of between 70% and 80%, while ‘Schlomit’, ‘Luxtons Fortune’, ‘Mayaan’, ‘Ananas Retrine’, and ‘Chaubatia ambrose’ showed the lowest ferric reducing antioxidant power (FRAP) activity (0.02–0.09%). Statistical analysis showed a correlation between DPPH activity and catechin content (r = 0.7348) and rutin content (r = 0.1442). Regarding antioxidant activity, fractionated samples of apple genotypes revealed significant activity comparable to that of ascorbic acid. There was also a consistent trend for FRAP activity among all apple genotypes and a significant positive correlation between FRAP activity and rutin content (r = 0.244). Thus, this study reveals a significant variation in antioxidant potential among apple genotypes. This data could be useful for the development of new apple varieties with added phytochemicals by conventional and modern breeders.

Highlights

Apples are cultivated in temperate countries and are one of the most important fruits [1].Worldwide, apples are consumed throughout the year because of their organoleptic qualities as well as due to technological advancements in the area of conservation [2]
The total phenolic content of apples in this study ranged from 31.5 to 980.8 GAE/g, which is comparatively higher than the concentration in grape extract, a beverage known for its polyphenolic content
The maximum phenolic content, 980.8 GAE/g, was observed in the wild apple genotype Mallus floribunda, followed by 722.0 GAE/g in Tydemans Early Worcestor, and the minimum phenolic content of 31.5 mg L−1 was observed in Starking Delicious

Summary

Introduction

Apples are cultivated in temperate countries and are one of the most important fruits [1].Worldwide, apples are consumed throughout the year because of their organoleptic qualities as well as due to technological advancements in the area of conservation [2]. Significant concentrations of phenolic compounds are present in apples and their products, and these play critical roles in maintaining human health due to their preventive effect against various diseases, such as cardiovascular diseases, neuropathies and diabetes [3]. There has been a rising inclination towards the use of bio-active compounds and in this context, extraction of such compounds from tissues rich in their content is desired [5,6]. Validation of the extraction method for phenolic compounds is needed to avoid enzymatic oxidation during the process, as this leads to loss of phenol function and antioxidant potential [9]. In order to counteract oxidation, frozen or lyophilised samples are taken to prevent enzymatic oxidation [10]

Methods

Results

Discussion

Conclusion