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Quantitation of polyphenols in different apple varieties.
J Agric Food Chem. 2004 Oct 20; 52(21):6532-8.JA

Abstract

Forty-one apple samples, representing eight of the most widely cultivated varieties in western Europe, were collected in Trentino, Italy. Samples were extracted from fresh fruit with a mixture of acetone/water to achieve a good extraction of polyphenols, including proanthocyanidin oligomers which were analyzed by normal-phase HPLC. Up to 20 compounds including catechin, epicatechin, B2 procyanidin, hydroxycinnamates, flavonols, anthocyanins, and dihydrochalcones were analyzed by reversed-phase HPLC and LC-MS. Total polyphenol content was independently measured with an optimized Folin-Ciocalteu assay. The mean content of total polyphenols lay between 66.2 and 211.9 mg/100 g of FW depending on the variety. With chromatographic analysis, it was possible to explain the whole amount of total polyphenols measured by the FC assay. Flavanols (catechin and proanthocyanidins) are the major class of apple polyphenols (71-90%), followed by hydroxycinnamates (4-18%), flavonols (1-11%), dihydrochalcones (2-6%), and in red apples anthocyanins (1-3%).

Authors+Show Affiliations

Istituto Agrario di San Michele, via E. Mach 2, 38010 San Michele all'Adige, Italy.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

15479019

Citation

Vrhovsek, Urska, et al. "Quantitation of Polyphenols in Different Apple Varieties." Journal of Agricultural and Food Chemistry, vol. 52, no. 21, 2004, pp. 6532-8.
Vrhovsek U, Rigo A, Tonon D, et al. Quantitation of polyphenols in different apple varieties. J Agric Food Chem. 2004;52(21):6532-8.
Vrhovsek, U., Rigo, A., Tonon, D., & Mattivi, F. (2004). Quantitation of polyphenols in different apple varieties. Journal of Agricultural and Food Chemistry, 52(21), 6532-8.
Vrhovsek U, et al. Quantitation of Polyphenols in Different Apple Varieties. J Agric Food Chem. 2004 Oct 20;52(21):6532-8. PubMed PMID: 15479019.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantitation of polyphenols in different apple varieties. AU - Vrhovsek,Urska, AU - Rigo,Adelio, AU - Tonon,Diego, AU - Mattivi,Fulvio, PY - 2004/10/14/pubmed PY - 2004/12/16/medline PY - 2004/10/14/entrez SP - 6532 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 21 N2 - Forty-one apple samples, representing eight of the most widely cultivated varieties in western Europe, were collected in Trentino, Italy. Samples were extracted from fresh fruit with a mixture of acetone/water to achieve a good extraction of polyphenols, including proanthocyanidin oligomers which were analyzed by normal-phase HPLC. Up to 20 compounds including catechin, epicatechin, B2 procyanidin, hydroxycinnamates, flavonols, anthocyanins, and dihydrochalcones were analyzed by reversed-phase HPLC and LC-MS. Total polyphenol content was independently measured with an optimized Folin-Ciocalteu assay. The mean content of total polyphenols lay between 66.2 and 211.9 mg/100 g of FW depending on the variety. With chromatographic analysis, it was possible to explain the whole amount of total polyphenols measured by the FC assay. Flavanols (catechin and proanthocyanidins) are the major class of apple polyphenols (71-90%), followed by hydroxycinnamates (4-18%), flavonols (1-11%), dihydrochalcones (2-6%), and in red apples anthocyanins (1-3%). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15479019/Quantitation_of_polyphenols_in_different_apple_varieties_ L2 - https://doi.org/10.1021/jf049317z DB - PRIME DP - Unbound Medicine ER -