Effect of Storage on the Content of Polyphenols of Minimally Processed Skin-On Apple Wedges from Ten Cultivars and Two Growing Seasons
In this study, the polyphenolic composition of skin-on apple wedges from ten cultivars was examined during chill storage and over two growing seasons. Individual polyphenol compounds were measured using HPLC resulting in the total polyphenolic index (TPI). Total phenolic content (TPC) was quantified...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2010-02, Vol.58 (3), p.1609-1614 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Rössle, Christian Wijngaard, Hilde H Gormley, Ronan T Butler, Francis Brunton, Nigel |
| description | In this study, the polyphenolic composition of skin-on apple wedges from ten cultivars was examined during chill storage and over two growing seasons. Individual polyphenol compounds were measured using HPLC resulting in the total polyphenolic index (TPI). Total phenolic content (TPC) was quantified using the Folin−Ciocalteu assay. Chilled storage had a significant effect (P < 0.001) on the polyphenol composition of all ten cultivars grown in 2007 and 2008. Total phenolic indices (sum of individual polyphenols) and TPCs of nine of the ten cultivars significantly decreased (P < 0.001) after 5 days of storage at 2−4 °C. These indices increased in case of Shampion apples over the same storage period. Changes in the most abundant compounds (−)-epicatechin, procyanidins and chlorogenic acid were largely responsible for changes in overall TPI. Percentage loss was higher for compounds such as phloridzin with a degradation of up to 100%. Irrespective of the different starting level of specific polyphenols in each year; storage resulted in a similar percentage loss/gain for each cultivar. |
| doi_str_mv | 10.1021/jf903621y |
| format | Article |
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Individual polyphenol compounds were measured using HPLC resulting in the total polyphenolic index (TPI). Total phenolic content (TPC) was quantified using the Folin−Ciocalteu assay. Chilled storage had a significant effect (P < 0.001) on the polyphenol composition of all ten cultivars grown in 2007 and 2008. Total phenolic indices (sum of individual polyphenols) and TPCs of nine of the ten cultivars significantly decreased (P < 0.001) after 5 days of storage at 2−4 °C. These indices increased in case of Shampion apples over the same storage period. Changes in the most abundant compounds (−)-epicatechin, procyanidins and chlorogenic acid were largely responsible for changes in overall TPI. Percentage loss was higher for compounds such as phloridzin with a degradation of up to 100%. Irrespective of the different starting level of specific polyphenols in each year; storage resulted in a similar percentage loss/gain for each cultivar.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf903621y</identifier><identifier>PMID: 20000411</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>apples ; Bioactive Constituents ; Biological and medical sciences ; cultivars ; Flavonoids - analysis ; food analysis ; Food Handling - methods ; Food industries ; food storage ; Fruit and vegetable industries ; fruit composition ; Fundamental and applied biological sciences. Psychology ; Malus - chemistry ; Malus - growth & development ; Malus domestica ; minimally processed foods ; Phenols - analysis ; Plant Extracts - analysis ; Polyphenols ; raw fruit ; Seasons ; storage quality ; Temperature</subject><ispartof>Journal of agricultural and food chemistry, 2010-02, Vol.58 (3), p.1609-1614</ispartof><rights>Copyright © 2009 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a368t-f8a8cccd777724ce7eceeac2f94d1fe19a0d8337e7db0f766b643d7ca8aea8b73</citedby><cites>FETCH-LOGICAL-a368t-f8a8cccd777724ce7eceeac2f94d1fe19a0d8337e7db0f766b643d7ca8aea8b73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf903621y$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf903621y$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2751,27055,27903,27904,56717,56767</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22421727$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20000411$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rössle, Christian</creatorcontrib><creatorcontrib>Wijngaard, Hilde H</creatorcontrib><creatorcontrib>Gormley, Ronan T</creatorcontrib><creatorcontrib>Butler, Francis</creatorcontrib><creatorcontrib>Brunton, Nigel</creatorcontrib><title>Effect of Storage on the Content of Polyphenols of Minimally Processed Skin-On Apple Wedges from Ten Cultivars and Two Growing Seasons</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>In this study, the polyphenolic composition of skin-on apple wedges from ten cultivars was examined during chill storage and over two growing seasons. Individual polyphenol compounds were measured using HPLC resulting in the total polyphenolic index (TPI). Total phenolic content (TPC) was quantified using the Folin−Ciocalteu assay. Chilled storage had a significant effect (P < 0.001) on the polyphenol composition of all ten cultivars grown in 2007 and 2008. Total phenolic indices (sum of individual polyphenols) and TPCs of nine of the ten cultivars significantly decreased (P < 0.001) after 5 days of storage at 2−4 °C. These indices increased in case of Shampion apples over the same storage period. Changes in the most abundant compounds (−)-epicatechin, procyanidins and chlorogenic acid were largely responsible for changes in overall TPI. Percentage loss was higher for compounds such as phloridzin with a degradation of up to 100%. Irrespective of the different starting level of specific polyphenols in each year; storage resulted in a similar percentage loss/gain for each cultivar.</description><subject>apples</subject><subject>Bioactive Constituents</subject><subject>Biological and medical sciences</subject><subject>cultivars</subject><subject>Flavonoids - analysis</subject><subject>food analysis</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>food storage</subject><subject>Fruit and vegetable industries</subject><subject>fruit composition</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Malus - chemistry</subject><subject>Malus - growth & development</subject><subject>Malus domestica</subject><subject>minimally processed foods</subject><subject>Phenols - analysis</subject><subject>Plant Extracts - analysis</subject><subject>Polyphenols</subject><subject>raw fruit</subject><subject>Seasons</subject><subject>storage quality</subject><subject>Temperature</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkM9uEzEQxi0EomnhwAuAL6jisOA_m7X3WEWlVGrVSknFcTWxx-kGx17sXaq8AM_NpgntpXOZGc1Pn775CPnA2VfOBP-2djWTleDbV2TCp4IVU871azJh47HQ04ofkeOc14wxPVXsLTkS48hKzifk77lzaHoaHZ33McEKaQy0v0c6i6HH8Hi5jX7b3WOIPu_W6za0G_B-S29TNJgzWjr_1YbiJtCzrvNIf6JdYaYuxQ1dYKCzwfftH0iZQrB08RDpRYoPbVjROUKOIb8jbxz4jO8P_YTcfT9fzH4UVzcXl7OzqwJkpfvCadDGGKvGEqVBhQYRjHB1ablDXgOzWkqFyi6ZU1W1rEpplQENCHqp5Ak53et2Kf4eMPfNps0GvYeAcciNklLXsmL1SH7ZkybFnBO6pkvj12nbcNbsUm-eUh_ZjwfVYblB-0T-j3kEPh8AyAa8SxBMm585UQquxM7epz3nIDawSiNzNxeMS8Y1qytVPyuByc06DimMcb1g6R8TiqDY</recordid><startdate>20100210</startdate><enddate>20100210</enddate><creator>Rössle, Christian</creator><creator>Wijngaard, Hilde H</creator><creator>Gormley, Ronan T</creator><creator>Butler, Francis</creator><creator>Brunton, Nigel</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100210</creationdate><title>Effect of Storage on the Content of Polyphenols of Minimally Processed Skin-On Apple Wedges from Ten Cultivars and Two Growing Seasons</title><author>Rössle, Christian ; Wijngaard, Hilde H ; Gormley, Ronan T ; Butler, Francis ; Brunton, Nigel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a368t-f8a8cccd777724ce7eceeac2f94d1fe19a0d8337e7db0f766b643d7ca8aea8b73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>apples</topic><topic>Bioactive Constituents</topic><topic>Biological and medical sciences</topic><topic>cultivars</topic><topic>Flavonoids - analysis</topic><topic>food analysis</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>food storage</topic><topic>Fruit and vegetable industries</topic><topic>fruit composition</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Malus - chemistry</topic><topic>Malus - growth & development</topic><topic>Malus domestica</topic><topic>minimally processed foods</topic><topic>Phenols - analysis</topic><topic>Plant Extracts - analysis</topic><topic>Polyphenols</topic><topic>raw fruit</topic><topic>Seasons</topic><topic>storage quality</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rössle, Christian</creatorcontrib><creatorcontrib>Wijngaard, Hilde H</creatorcontrib><creatorcontrib>Gormley, Ronan T</creatorcontrib><creatorcontrib>Butler, Francis</creatorcontrib><creatorcontrib>Brunton, Nigel</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rössle, Christian</au><au>Wijngaard, Hilde H</au><au>Gormley, Ronan T</au><au>Butler, Francis</au><au>Brunton, Nigel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Storage on the Content of Polyphenols of Minimally Processed Skin-On Apple Wedges from Ten Cultivars and Two Growing Seasons</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2010-02-10</date><risdate>2010</risdate><volume>58</volume><issue>3</issue><spage>1609</spage><epage>1614</epage><pages>1609-1614</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>In this study, the polyphenolic composition of skin-on apple wedges from ten cultivars was examined during chill storage and over two growing seasons. Individual polyphenol compounds were measured using HPLC resulting in the total polyphenolic index (TPI). Total phenolic content (TPC) was quantified using the Folin−Ciocalteu assay. Chilled storage had a significant effect (P < 0.001) on the polyphenol composition of all ten cultivars grown in 2007 and 2008. Total phenolic indices (sum of individual polyphenols) and TPCs of nine of the ten cultivars significantly decreased (P < 0.001) after 5 days of storage at 2−4 °C. These indices increased in case of Shampion apples over the same storage period. Changes in the most abundant compounds (−)-epicatechin, procyanidins and chlorogenic acid were largely responsible for changes in overall TPI. Percentage loss was higher for compounds such as phloridzin with a degradation of up to 100%. Irrespective of the different starting level of specific polyphenols in each year; storage resulted in a similar percentage loss/gain for each cultivar.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>20000411</pmid><doi>10.1021/jf903621y</doi><tpages>6</tpages></addata></record> |
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| subjects | apples Bioactive Constituents Biological and medical sciences cultivars Flavonoids - analysis food analysis Food Handling - methods Food industries food storage Fruit and vegetable industries fruit composition Fundamental and applied biological sciences. Psychology Malus - chemistry Malus - growth & development Malus domestica minimally processed foods Phenols - analysis Plant Extracts - analysis Polyphenols raw fruit Seasons storage quality Temperature |
| title | Effect of Storage on the Content of Polyphenols of Minimally Processed Skin-On Apple Wedges from Ten Cultivars and Two Growing Seasons |
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