Using the orchard-to-fork approach in designing nutritional trials: the apple phenolics case

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Nutritional trial results vary due to non-standardized designs, especially for fruits and vegetables.
• Apple phenolics offer health benefits but their study is complicated by variability in maturity, growing conditions, tissue type, and processing.
• Standardized apple material is needed for accurate dietary intervention trials.

Purpose of the Study:

• To develop standardized Monty's Surprise apple material for dietary intervention trials.
• To evaluate apple phenolics in skin and flesh using an 'orchard-to-fork' approach.
• To assess processing methods for preserving phenolic content.

Main Methods:

• Controlled harvesting, maturity assessment (firmness, starch, soluble solids), and cold storage were applied.
• Phenolic content in apple skin and flesh was analyzed using LC-HRAM-MS.
• Effects of pureeing, air drying, and slicing on phenolic retention were evaluated.

Main Results:

• Apple skin had significantly higher phenolic concentrations than flesh (5270.49 ± 214.95 mg kg-1 FW vs. 863.69 ± 12.71 mg kg-1 FW).
• Procyanidins were identified as the primary phenolic group.
• Pureeing retained significantly more phenolics compared to slicing or dehydration; no seasonal impact was observed.

Conclusions:

• Monty's Surprise apples are rich in health-beneficial phenolics, primarily in the skin.
• Pureeing is an effective method for preserving apple phenolics.
• This research provides a foundation for creating standardized apple materials for nutritional studies.