Journal of Food Science and Technology

, Volume 55, Issue 7, pp 2587–2599 | Cite as

Diversity of bioactive compounds and antioxidant activity in Delicious group of apple in Western Himalaya

  • Praveen Dhyani
  • Amit Bahukhandi
  • Sandeep Rawat
  • Indra D. Bhatt
  • Ranbeer S. Rawal
Original Article


Apple contributes significantly to the livelihood and health of the people living in Himalayan regions. Among others, the Delicious group of apple is known for their health promoting and income generating attributes. However, the systematic investigation on morphological and phytochemical attributes of the apple growing in Indian Himalayan region is poorly known. An altitude-dependent variation in the fruit quality traits and phytochemical diversity was observed. The Royal Delicious was found rich in total tannin, flavonoids, flavonols, antioxidant activity [2,2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid), 2,2-Diphenyl-1-picryhydrazyl, Ferric reducing antioxidant power], procyanidin B2, phloridzin and gallic acid; Red Delicious for total phenol and epicatechin and Golden Delicious for chlorogenic acid. The cultivar and altitude-dependent variation of phenolic profile in peel and pulp portion emphasizes genotype-specific biosynthesis of phenolic compounds in regulatory mechanisms. It is suggested that selection of suitable altitude and cultivars is required for harnessing the maximum phytochemical and antioxidant activity for benefits to human consumption.


Apple High performance liquid chromatography Phenolics Western Himalaya 



We thank Director GBPNIHESD for facilities and encouragement. We also thank colleagues of Biodiversity Conservation and Management Thematic group for the support and help. Partial Financial support by the Department of Biotechnology, Government of India (Project No: BT/PR11040/PBD/16/812/2008) is greatly acknowledged.

Compliance with ethical standards

Conflict of interest

All authors declares that there is no conflicts of interest.

Supplementary material

13197_2018_3179_MOESM1_ESM.doc (118 kb)
Supplementary material 1 (DOC 117 kb)
13197_2018_3179_MOESM2_ESM.doc (381 kb)
Supplementary material 2 (DOC 381 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Praveen Dhyani
    • 1
    • 2
  • Amit Bahukhandi
    • 1
  • Sandeep Rawat
    • 1
  • Indra D. Bhatt
    • 1
  • Ranbeer S. Rawal
    • 1
  1. 1.G.B. Pant National Institute of Himalayan Environment and Sustainable DevelopmentAlmoraIndia
  2. 2.CSIR-Institute of Himalayan Bioresource TechnologyPalampurIndia

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