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Cvetković B, Bajić A, Belović M, Pezo L, Dragojlović D, Šimurina O, Djordjević M, Korntheuer K, Philipp C, Eder R. Assessing Antioxidant Properties, Phenolic Compound Profiles, Organic Acids, and Sugars in Conventional Apple Cultivars ( Malus domestica): A Chemometric Approach. Foods 2024; 13:2291. [PMID: 39063376 PMCID: PMC11276096 DOI: 10.3390/foods13142291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 07/08/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
This study analyzed the phenolic compounds, organic acids, sugars, and antioxidant activity in different conventional apple cultivars (Malus domestica) from the Serbian market. Polyphenol profiles, sugars, and organic acid contents were analyzed by HPLC, and antioxidant activity was examined by DPPH and FRAP. Notable findings included variations in phenolic compound presence, with certain compounds detected only in specific cultivars. 'Red Jonaprince' exhibited the highest arbutin (0.86 mg/kg FW) and quercetin-3-rhamnoside content (22.90 mg/kg FW), while 'Idared' stood out for its gallic acid content (0.22 mg/kg FW) and 'Granny Smith' for its catechin levels (21.19 mg/kg FW). Additionally, malic acid dominated among organic acids, with 'Granny Smith' showing the highest content (6958.48 mg/kg FW). Fructose was the predominant sugar across all cultivars. Chemometric analysis revealed distinct groupings based on phenolic and organic acid profiles, with 'Granny Smith' and 'Golden Delicious' exhibiting unique characteristics. Artificial neural network modeling effectively predicted antioxidant activity based on the input parameters. Global sensitivity analysis highlighted the significant influence of certain phenolic compounds and organic acids on antioxidant activity.
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Affiliation(s)
- Biljana Cvetković
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (A.B.); (M.B.); (D.D.); (O.Š.); (M.D.)
| | - Aleksandra Bajić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (A.B.); (M.B.); (D.D.); (O.Š.); (M.D.)
| | - Miona Belović
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (A.B.); (M.B.); (D.D.); (O.Š.); (M.D.)
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11158 Belgrade, Serbia;
| | - Danka Dragojlović
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (A.B.); (M.B.); (D.D.); (O.Š.); (M.D.)
| | - Olivera Šimurina
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (A.B.); (M.B.); (D.D.); (O.Š.); (M.D.)
| | - Marijana Djordjević
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (A.B.); (M.B.); (D.D.); (O.Š.); (M.D.)
| | - Karin Korntheuer
- Federal College and Research Institute for Oenology and Pomology, Wiener Street 74, 3400 Klosterneuburg, Austria; (K.K.); (C.P.); (R.E.)
| | - Christian Philipp
- Federal College and Research Institute for Oenology and Pomology, Wiener Street 74, 3400 Klosterneuburg, Austria; (K.K.); (C.P.); (R.E.)
| | - Reinhard Eder
- Federal College and Research Institute for Oenology and Pomology, Wiener Street 74, 3400 Klosterneuburg, Austria; (K.K.); (C.P.); (R.E.)
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Zhang M, Yin Y, Li Y, Jiang Y, Hu X, Yi J. Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications. Foods 2023; 12:3095. [PMID: 37628094 PMCID: PMC10453866 DOI: 10.3390/foods12163095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 08/11/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
Apple cultivars exhibit significant diversity in fruit quality traits, creating distinct consumption scenarios. This study aimed to assess the physicochemical parameters and sensory attributes differences among fifteen apple cultivars and identify characteristic qualities suitable for various processed apple products using chemometric analysis. Relatively large differences were registered between cultivars for deflection, peel color, titratable acidity (TA), the ratio of total soluble solid to titratable acidity (TSS/TA), hardness, soluble sugar, and volatile organic compound contents. Sensory results showed significant differences existed among the preferences for different processed products. Based on the above results, all cultivars could be distinguished into three main clusters. Cluster I (i.e., Aziteke, Bakeai, Magic Flute, Royal Gala, Red General, Red Delicious, and Zhongqiuwang) demonstrated favorable appearance, high sensory scores, and rich aroma volatile compounds, making them suitable for direct consumption. Cluster II (i.e., Fuburuisi, Sinike, Honglu, and Huashuo) exhibited a higher sugar and acid content, making them suitable for apple juice production. Cluster III (i.e., Miqila, Honey Crisp, Shandong Fuji, and Yanfu 3) were more suitable for fresh-cut apples due to their good flavor and undesirable appearance. Several chemometric analyses effectively assessed differences among apple cultivars.
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Affiliation(s)
- Maiqi Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yihao Yin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yantong Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
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Grabska J, Beć KB, Ueno N, Huck CW. Analyzing the Quality Parameters of Apples by Spectroscopy from Vis/NIR to NIR Region: A Comprehensive Review. Foods 2023; 12:foods12101946. [PMID: 37238763 DOI: 10.3390/foods12101946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/04/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Spectroscopic methods deliver a valuable non-destructive analytical tool that provides simultaneous qualitative and quantitative characterization of various samples. Apples belong to the world's most consumed crops and with the current challenges of climate change and human impacts on the environment, maintaining high-quality apple production has become critical. This review comprehensively analyzes the application of spectroscopy in near-infrared (NIR) and visible (Vis) regions, which not only show particular potential in evaluating the quality parameters of apples but also in optimizing their production and supply routines. This includes the assessment of the external and internal characteristics such as color, size, shape, surface defects, soluble solids content (SSC), total titratable acidity (TA), firmness, starch pattern index (SPI), total dry matter concentration (DM), and nutritional value. The review also summarizes various techniques and approaches used in Vis/NIR studies of apples, such as authenticity, origin, identification, adulteration, and quality control. Optical sensors and associated methods offer a wide suite of solutions readily addressing the main needs of the industry in practical routines as well, e.g., efficient sorting and grading of apples based on sweetness and other quality parameters, facilitating quality control throughout the production and supply chain. This review also evaluates ongoing development trends in the application of handheld and portable instruments operating in the Vis/NIR and NIR spectral regions for apple quality control. The use of these technologies can enhance apple crop quality, maintain competitiveness, and meet the demands of consumers, making them a crucial topic in the apple industry. The focal point of this review is placed on the literature published in the last five years, with the exceptions of seminal works that have played a critical role in shaping the field or representative studies that highlight the progress made in specific areas.
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Affiliation(s)
- Justyna Grabska
- Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria
| | - Krzysztof B Beć
- Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria
| | - Nami Ueno
- Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria
| | - Christian W Huck
- Institute of Analytical Chemistry and Radiochemistry, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria
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Analysis of Apple Fruit (Malus × domestica Borkh.) Quality Attributes Obtained from Organic and Integrated Production Systems. SUSTAINABILITY 2022. [DOI: 10.3390/su14095300] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The aim of this study was to compare total phenolic content (TPC), radical-scavenging activity (RSA), total anthocyanin content (TAC), sugar and polyphenolic profiles of two apple cultivars (‘Discovery’ and ‘Red Aroma Orelind’) from organic and integrated production systems in climatic conditions of Western Norway. Sixteen sugars and four sugar alcohols and 19 polyphenols were found in the peel, but less polyphenols were detected in the pulp. The peel of both apples and in both production systems had significantly higher TPC and RSA than the pulp. The peel from integrated apples had higher TPC than the peel from organic apples, while organic apples had higher TAC than the integrated. Sucrose and glucose levels were higher in organic apples; fructose was cultivar dependent while minor sugars were higher in integrated fruits. The most abundant polyphenolic compound in the peel of the tested cultivars was quercetin 3-O-galactoside, while chlorogenic acid was most abundant in the pulp. Regarding polyphenols, phloretin, phloridzin, protocatechuic acid, baicalein and naringenin were higher in organic apple, while quercetin 3-O-galactoside, kaempferol 3-O-glucoside, chlorogenic acid and syringic acid was higher in integrated fruits. In conclusion, organic ‘Discovery’ and integrated ‘Red Aroma Orelind’ had higher bioavailability of health related compounds from the peel and the pulp.
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