Malus x domestica; cider apple; phenolic compound; extractability; phloroglucinolysis
Abstract :
[en] BACKGROUND: Polyphenols have a favorable 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, color and aroma. Major phenolic compounds were quantified by liquid chromatography in fruits and juices from a cider apple progeny harvested for three years. The total content of procyanidins and their average degree of polymerization (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 one 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.
Bore J-M and Fleckinger J, Pommiers à Cidre - Variétés de France. INRA Edition, Paris (1997).
Sanoner P, Guyot S, Marnet N, Molle D and Drilleau J-F, Polyphenol profiles of French cider apple varieties (Malus domestica sp.). J Agric Food Chem 47:4847-4853 (1999).
Alonso-Salces RM, Barranco A, Abad B, Berrueta LA, Gallo B and Vicente F, Polyphenolic profiles of Basque cider apple cultivars and their technological properties. J Agric Food Chem 52:2938-2952 (2004).
Marks SC, Mullen W and Crozier A, Flavonoid and chlorogenic acid profiles of English cider apples. J Sci Food Agric 87:719-728 (2007).
Guyot S, Le Bourvellec C, Marnet N and Drilleau JF, Procyanidins are the most abundant polyphenols in dessert apples at maturity. LWT - Food Sci Technol 35:289-291 (2002).
Guyot S, Marnet N, Sanoner P and Drilleau J-F, Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices. J Agric Food Chem 51:6240-6247 (2003).
Lea AGH and Arnold GM, The phenolics of ciders: Bitterness and astringency. J Sci Food Agric 29:478-483 (1978).
Oszmianski J and Lee CY, Enzymic oxidative reaction of catechin and chlorogenic acid in a model system. J Agric Food Chem 38:1202-1204 (1990).
Song Y, Yao Y-X, Zhai H, Du Y-P, Chen F and Wei S-W, Polyphenolic compound and the degree of browning in processing apple varieties. Agric Sci China 6:607-612 (2007).
Guyot S, Bernillon S, Poupard P and Renard CMGC, Multiplicity of phenolic oxydation products in apple juices and ciders, from synthetic medium to commercial products. In Recent Advances in Polyphenol Research, Daayf F, Lattanzio V. (Eds). Wiley-Blackwell: Oxford, pp. 278-292 (2008).
Herrero M, Cuesta I, Garcia LA and Diaz M, Changes in organic acids during malolactic fermentation at different temperatures in yeast-fermented apple juice. J Inst Brew 105:191-195 (1999).
Crozier A, Jaganath IB and Clifford MN, Dietary phenolics: Chemistry, bioavailability and effects on health. R Soc Chem 26:1001-1043 (2009).
Biedrzycka E and Amarowicz R, Diet and health: Apple polyphenols as antioxydants. Food Rev Int 24:235-251 (2008).
Boyer J and Liu RH, Apple phytochemicals and their health benefits. Nutr J 3:5 (2004).
Tsao R, Yang R, Young J and Zhu H, Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC). J Agric Food Chem 51:6347-6353 (2003).
Renard CMGC, Baron A, Guyot S and Drilleau JF, Interactions between apple cell walls and native apple polyphenols: quantification and some consequences. Biol Macromol 29:115-125 (2001).
Ding C-K, Chachin K, Ueda Y and Imahori Y, Purification and properties of polyphenol oxidase from loquat fruit. J Agric Food Chem 46:4144-4149 (1998).
Huang YF, Doligez A, Fournier-Level A, Le Cunff L, Bertrand Y, Canaguier A, et al., Dissecting genetic architecture of grape proanthocyanidin composition through quantitative trait locus mapping. BMC Plant Biol 12:30 (2012).
Shao Y, Jin L, Zhang G, Lu Y, Shen Y and Bao J, Association mapping of grain color, phenolic content, flavonoid content and antioxidant capacity in dehulled rice. Theor Appl Genet 122:1005-1016 (2011).
Rezaeizad A, Wittkop B, Snowdon R, Hasan M, Mohammadi V, Zali A, et al., Identification of QTLs for phenolic compounds in oilseed rape (Brassica napus L.) by association mapping using SSR markers. Euphytica 177:335-342 (2011).
Barriere Y, Thomas J and Denoue D, QTL mapping for lignin content, lignin monomeric composition, p-hydroxycinnamate content, and cell wall digestibility in the maize recombinant inbred line progeny F838 x F286. Plant Sci 175:585-595 (2008).
Fournier-Level A, Le Cunff L, Gomez C, Doligez A, Ageorges A, Roux C, et al., Quantitative genetic bases of anthocyanin variation in grape (Vitis vinifera L. ssp. sativa) berry: A quantitative trait locus to quantitative trait nucleotide integrated study. Genetics 183:1127-1139 (2009).
Dobson P, Graham J, Stewart D, Brennan R, Hackett CA and McDougall GJ, Over-seasons analysis of quantitative trait loci affecting phenolic content and antioxidant capacity in raspberry. J Agric Food Chem 60:5360-5366 (2012).
Hackett CA, Russell J, Jorgensen L, Gordon SL and Brennan RM, Multi-environment QTL mapping in blackcurrant (Ribes nigrum L.) using mixed models. Theor Appl Genet 121:1483-1488 (2010).
Chagne D, Krieger C, Rassam M, Sullivan M, Fraser J, Andre C, et al., QTL and candidate gene mapping for polyphenolic composition in apple fruit. BMC Plant Biol 12:12 (2012).
Khan SA, Chibon P-Y, de Vos RCH, Schipper BA, Walraven E, Beekwilder J, et al., Genetic analysis of metabolites in apple fruits indicates an mQTL hotspot for phenolic compounds on linkage group 16. J Exp Bot 63:2895-2908 (2012).
Verdu C, Gatto J, Freuze I, Richomme P, Laurens F and Guilet D, Comparison of Two Methods, UHPLC-UV and UHPLC-MS/MS, for the Quantification of Polyphenols in Cider Apple Juices. Molecules 18:10213-10227 (2013).
Schieber A, Keller P and Carle R, Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J Chromatogr A 910:265-273 (2001).
Renard CMGC, Variability in cell wall preparations: quantification and comparison of common methods. Carbohydr Polym 60:515-522 (2005).
Guyot S, Marnet N, Sanoner P and Drilleau J-F, Direct thiolysis on crude apple materials for high-performance liquid chromatography characterization and quantification of polyphenols in cider apple tissues and juices. Methods Enzymol 335:57-70 (2001).
Kennedy JA and Jones GP, Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. J Agric Food Chem 49:1740-1746 (2001).
Matthews S, Mila I, Scalbert A, Pollet B, Lapierre C, Herve du Penhoat CLM, et al., Method for estimation of proanthocyanidins based on their acid depolymerization in the presence of nucleophiles. J Agric Food Chem 45:1195-1201 (1997).
Marnet N, Guyot S, Drilleau JF and Renard CMGC, Phloroglucinolysis applied to the characterisation and the quantification of procyanidins in apples and their derived products, in Polyphenols Communications, 2002 XXI International Conference on Polyphenols, Marrakech, Morroco, ed. by Hadrani IE. El Watanya Imp., Marrakesh, pp. 457-458 (2002).
R Development Core Team, R: A Language and Environment for Statistical Computing. R Foundation for Statistical Computing, Vienna (2008).
Wojdylo A, Oszmianski J and Laskowski P, Polyphenolic compounds and antioxidant activity of new and old apple varieties. J Agric Food Chem 56:6520-6530 (2008).
Volz RK and McGhie TK, Genetic variability in apple fruit polyphenol composition in Malus x domestica and Malus sieversii germplasm grown in New Zealand. J Agric Food Chem 59:11509-11521 (2011).
Perez-Ilzarbe J, Hernandez T, Estrella I and Vendrell M, Cold storage of apples (cv. Granny Smith) and changes in phenolic compounds. Z Lebensm Unters Forsch A 204:52-55 (1997).
Mangas JJ, Rodríguez R, Suarez B, Picinelli A and Dapena E, Study of the phenolic profile of cider apple cultivars at maturity by multivariate techniques. J Agric Food Chem 47:4046-4052 (1999).
Kahle K, Krauss M and Richling E, Polyphenol profiles of apple juices. Mol Nutr Food Res 49:797-806 (2005).
Zanchi D, Konarev PV, Tribet C, Baron A, Svergun DI and Guyot S, Rigidity, conformation, and solvatation of native and oxidized tannin macromolecules in water-ethanol solution. J Chem Phys 130:245103 (2009).
De Freitas V and Mateus N, Nephelometric study of salivary protein-tannin aggregates. J Sci Food Agric 82:113-119 (2002).
Price KR, Prosser T, Richetin AMF and Rhodes MJC, A comparison of the flavonol content and composition in dessert, cooking and cider-making apples; distribution within the fruit and effect of juicing. Food Chem 66:489-494 (1999).
Khanizadeh S, Tsao R, Rekika D, Yang R, Charles M-T and Rupasinghe V, Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. J Food Comp Anal 21:396-401 (2008).
Guyot S, Marnet N, Laraba D, Sanoner P and Drilleau J-F, Reversed-phase HPLC following thiolysis for quantitative estimation and characterization of the four main classes of phenolic compounds in different tissue zones of a French cider apple variety (Malus domestica var. Kermerrien). J Agric Food Chem 46:1698-1705 (1998).
