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Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening

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Abstract

The effect of variety and ripening stage on the distribution of phenolic compounds and in vitro antioxidant capacity of Gala, Fuji Suprema and Eva apples were evaluated. Hydroxycinnamic acids, flavonoids, flavanols, flavonols, dihydrochalcones and antioxidant activity (FRAP and DPPH) were assessed in the epicarp, mesocarp and endocarp of three varieties at three ripening stages (unripe, ripe and senescent). The Fuji Suprema variety distinguished by its content of flavonols at senescent stage, while Eva variety distinguished by its content of dihydrochalcones (unripe stage) and anthocyanins (ripe stage). In general, phenolic acids and flavonoids decreased with ripening in the epicarp and endocarp. However, in the mesocarp, the effect of ripening was related with the apple variety. Hierarchical cluster analysis confirmed the influence of ripening in the apple tissue. The evolution of these compounds during ripening occurred irregularly and it was influenced by the variety.

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Acknowledgements

The authors are grateful to the National Council for Scientific and Technological Development (CNPq; Grant No. 310425/2013-1), the Araucaria Foundation (FA; Grant No. 227/2014), and the Coordination for the Improvement of Personnel in Higher Level (CAPES) for financial support and scholarships (CAPES/PNPD).

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Authors and Affiliations

  1. Post Graduate Program in Food Science and Technology, State University of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR, CEP 84.030-900, Brazil

    Aline Alberti, Acácio Antonio Ferreira Zielinski, Priscila Judacewski & Alessandro Nogueira

  2. Epagri - Agricultural Research and Rural Extension of Santa Catarina, PC. 591, Caçador, SC, CEP 89500-000, Brazil

    Marcelo Couto

  3. Post Graduate Program in Food Engineering, Federal University of Paraná, R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus, Curitiba, PR, CEP 81531-980, Brazil

    Luciana Igarashi Mafra

Authors
  1. Aline Alberti
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  2. Acácio Antonio Ferreira Zielinski
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  3. Marcelo Couto
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  4. Priscila Judacewski
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  5. Luciana Igarashi Mafra
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  6. Alessandro Nogueira
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Correspondence to Aline Alberti.

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Alberti, A., Zielinski, A.A.F., Couto, M. et al. Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening. J Food Sci Technol 54, 1511–1518 (2017). https://doi.org/10.1007/s13197-017-2582-z

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  • DOI: https://doi.org/10.1007/s13197-017-2582-z

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