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Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC)
Rong Tsao1, Raymond Yang, J Christopher Young
1Food Research Program, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada. caor@agr.gc.ca
Journal of Agricultural and Food Chemistry
|October 2, 2003
Summary
Apple peels and flesh contain diverse polyphenolic compounds, with peels generally having higher concentrations. These compounds, including procyanidins and quercetin glycosides, contribute to apple
Area of Science:
- Food Science
- Nutritional Biochemistry
- Agricultural Science
Background:
- Polyphenolic compounds in apples are linked to human health benefits.
- Different polyphenols exhibit varied biological activities, notably antioxidant properties.
- Understanding apple polyphenol profiles is crucial for health applications.
Purpose of the Study:
- To analyze polyphenol profiles in eight Ontario apple cultivars.
- To compare polyphenol concentrations between apple peels and flesh.
- To identify specific polyphenolic compounds and their distribution within apples.
Main Methods:
- Quantification of total and individual polyphenols.
- High-performance liquid chromatography (HPLC) for compound identification.
- Comparative analysis across different apple varieties and parts.
Main Results:
- Significant variations in polyphenol content were observed among apple cultivars and between peel and flesh.
- Peels generally exhibited higher polyphenol concentrations than flesh.
- Procyanidins were the predominant polyphenols in both peel and flesh; quercetin glycosides were mainly in peels, and cyanidin 3-galactoside was unique to red peels. A novel compound, 3-Hydroxyphloretin 2'-xyloglucoside, was identified.
Conclusions:
- Apple polyphenol composition varies by cultivar and tissue (peel vs. flesh).
- Peels are a rich source of health-promoting polyphenols.
- This research enhances understanding of apple's phytochemicals and their health implications.