Tags

Type your tag names separated by a space and hit enter

Polyphenol variability in the fruits and juices of a cider apple progeny.
J Sci Food Agric. 2014 May; 94(7):1305-14.JS

Abstract

BACKGROUND

Polyphenols have a favourable antioxidant potential on human health, suggesting that their high content in apple is responsible for the beneficial effects of apple consumption. They are also linked to the quality of apple juices and ciders since they are predominantly responsible for astringency, bitterness and colour. Major phenolic compounds were quantified by liquid chromatography in fruits and juices from a cider apple progeny harvested for 3 years. The total content of procyanidins and their average degree of polymerisation (DPn) were also determined in fruits by phloroglucinolysis. Variability and extraction yield of these compounds were determined.

RESULTS

The variability observed in the progeny was representative of the variability observed in many cider apple varieties. Hydroxycinnamic acids were the most extractable group, with an average extraction yield of 67%, whereas flavonols and anthocyanins were the least.

CONCLUSION

This study is the first to introduce variability and extraction yields of the main phenolic compounds in both fruits and juices of a cider apple progeny. This dataset will be used for an upcoming QTL mapping study, an original approach that has never been undertaken for cider apple.

Authors+Show Affiliations

Université d'Angers, EA 921, Laboratoire de Substances d'Origine Naturelle et Analogues Structuraux, SFR 4207 QUASAV, PRES L'UNAM, 49045, Angers, France; Université d'Angers, UMR1345, Institut de Recherche en Horticulture et Semences, SFR 4207 QUASAV, PRES L'UNAM, 49045, Angers, France; AgroCampus-Ouest, UMR1345, Institut de Recherche en Horticulture et Semences, 49045, Angers, France; INRA, UMR1345, Institut de Recherche en Horticulture et Semences, 49071, Beaucouzé, France.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24115016

Citation

Verdu, Cindy F., et al. "Polyphenol Variability in the Fruits and Juices of a Cider Apple Progeny." Journal of the Science of Food and Agriculture, vol. 94, no. 7, 2014, pp. 1305-14.
Verdu CF, Childebrand N, Marnet N, et al. Polyphenol variability in the fruits and juices of a cider apple progeny. J Sci Food Agric. 2014;94(7):1305-14.
Verdu, C. F., Childebrand, N., Marnet, N., Lebail, G., Dupuis, F., Laurens, F., Guilet, D., & Guyot, S. (2014). Polyphenol variability in the fruits and juices of a cider apple progeny. Journal of the Science of Food and Agriculture, 94(7), 1305-14. https://doi.org/10.1002/jsfa.6411
Verdu CF, et al. Polyphenol Variability in the Fruits and Juices of a Cider Apple Progeny. J Sci Food Agric. 2014;94(7):1305-14. PubMed PMID: 24115016.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Polyphenol variability in the fruits and juices of a cider apple progeny. AU - Verdu,Cindy F, AU - Childebrand,Nicolas, AU - Marnet,Nathalie, AU - Lebail,Gildas, AU - Dupuis,Fabrice, AU - Laurens,François, AU - Guilet,David, AU - Guyot,Sylvain, Y1 - 2013/11/01/ PY - 2013/02/11/received PY - 2013/05/30/revised PY - 2013/10/01/accepted PY - 2013/10/12/entrez PY - 2013/10/12/pubmed PY - 2014/12/20/medline KW - HPLC KW - Malus x domestica KW - cider apple KW - extractability KW - phenolic compound KW - phloroglucinolysis SP - 1305 EP - 14 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 94 IS - 7 N2 - BACKGROUND: Polyphenols have a favourable antioxidant potential on human health, suggesting that their high content in apple is responsible for the beneficial effects of apple consumption. They are also linked to the quality of apple juices and ciders since they are predominantly responsible for astringency, bitterness and colour. Major phenolic compounds were quantified by liquid chromatography in fruits and juices from a cider apple progeny harvested for 3 years. The total content of procyanidins and their average degree of polymerisation (DPn) were also determined in fruits by phloroglucinolysis. Variability and extraction yield of these compounds were determined. RESULTS: The variability observed in the progeny was representative of the variability observed in many cider apple varieties. Hydroxycinnamic acids were the most extractable group, with an average extraction yield of 67%, whereas flavonols and anthocyanins were the least. CONCLUSION: This study is the first to introduce variability and extraction yields of the main phenolic compounds in both fruits and juices of a cider apple progeny. This dataset will be used for an upcoming QTL mapping study, an original approach that has never been undertaken for cider apple. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/24115016/Polyphenol_variability_in_the_fruits_and_juices_of_a_cider_apple_progeny_ L2 - https://doi.org/10.1002/jsfa.6411 DB - PRIME DP - Unbound Medicine ER -