Skip to main content
SpringerLink
Log in

Phytochemical analysis by liquid chromatography of ten old apple varieties grown in Austria and their antioxidative activity

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The phytochemicals and antioxidative potency in ten old apple varieties cultivated in Austria were characterized. The apple varieties were tested for contents of polyphenolic compounds, sugars and organic acid with the liquid chromatography method, and antioxidative activity with the ABTS, DPPH and FRAP assays. A total of 31 polyphenols, including 13 flavanols, 5 phenolic acids, 10 flavonols, 1 anthocyanin, and 2 dihydrochalcones were determined. The average content of polyphenols was 2294.25 mg/100 g dw (dry weight) with high ABTS, DPPH and FRAP assays (mean 5.05, 5.85 and 3.38 mmol Trolox (TE)/100 g dw). In turn, the amount of sugar in the old apple varieties was ranged from 261.68 to 429.56 mg/g dw, and organic acids from 42.76 to 112.51 mg/g dw. The statistical method of PCA successfully selected old apple varieties cultivated in Austria that contained the highest levels of bioactive compounds, antioxidative potency, organic acid and low level of sugars varieties such as ‘Brünnerling Type 1’, ‘Croncels Type 2’, ‘Brünnerling Type 4’, and ‘Goldgelbe Sommerrenette’.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Vauzour D, Rodriguez-Mateos A, Corona G, Oruna-Concha MJ, Spencer JP (2010) Nutrients 2(11):1106–1131

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  2. Seeram NP, Adams LS, Zhang Y, Lee R, Sand D, Scheuller HS, Heber D (2006) J Agric Food Chem 54(25):9329–9339

    Article  CAS  PubMed  Google Scholar 

  3. Jakobek L, García-Villalba R, Tomás-Barberán FA (2013) J Food Compos Anal 31(2):199–211

    Article  CAS  Google Scholar 

  4. Larrosa M, González-Sarrías A, Yáñez-Gascón MJ, Selma MV, Azorín-Ortuño M, Toti S et al (2010) Espín JC. J Nutr Biochem 21(8):717–725

    Article  CAS  PubMed  Google Scholar 

  5. Hellström JK, Shikov AN, Makarova MN, Pihlanto AM, Pozharitskaya ON, Ryhänen EL et al (2010) Mattila PH. J Funct Foods 2(2):163–169

    Article  Google Scholar 

  6. Naruszewicz M, Łaniewska I, Millo B, Dłużniewski M (2007) Atherosclerosis 194(2):e179–e184

    Article  CAS  PubMed  Google Scholar 

  7. Palafox-Carlos H, Ayala-Zavala JF, González-Aguilar GA (2011) J Food Sci 76(1):R6–R15

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  8. Boyer J, Liu RH (2004) Nutr J 3(1):5

    Article  PubMed  PubMed Central  Google Scholar 

  9. Suárez B, Álvarez ÁL, García YD, del Barrio G, Lobo AP, Parra F (2010) Food Chem 120(1):339–342

    Article  Google Scholar 

  10. Carrasco-Pozo C, Speisky H, Brunser O, Pastene E, Gotteland M (2011) J Agric Food Chem 59(12):6459–6466

    Article  CAS  PubMed  Google Scholar 

  11. Vrhovsek U, Rigo A, Tonon D, Mattivi F (2004) J Agric Food Chem 52(21):6532–6538

    Article  CAS  PubMed  Google Scholar 

  12. Oszmiański J, Lachowicz S, Gławdel E, Cebulak T, Ochmian I (2018) Eur Food Res Technol 244(4):647–662

    Article  Google Scholar 

  13. Lamperi L, Chiuminatto U, Cincinelli A, Galvan P, Giordani E, Lepri L, Del Bubba M (2008) J Agric Food Chem 56(15):6536–6546

    Article  CAS  PubMed  Google Scholar 

  14. Volz RK, McGhie TK (2011) J Agric Food Chem 59(21):11509–11521

    Article  CAS  PubMed  Google Scholar 

  15. Valavanidis A, Vlachogianni T, Psomas A, Zovoili A, Siatis V (2009) Int J Food Sci Technol 44(6):1167–1175

    Article  CAS  Google Scholar 

  16. Veberic R, Trobec M, Herbinger K, Hofer M, Grill D, Stampar F (2005) J Sci Food Agric 85(10):1687–1694

    Article  CAS  Google Scholar 

  17. Iacopini P, Camangi F, Stefani A, Sebastiani L (2010) J Food Compos Anal 23(6):518–524

    Article  CAS  Google Scholar 

  18. Lachowicz S, Oszmiański J, Seliga Ł, Pluta S (2017) Molecules 22(5):853

    Article  PubMed Central  Google Scholar 

  19. Lachowicz S, Oszmiański J, Pluta S (2017) Food Chem 235:234–243

    Article  CAS  PubMed  Google Scholar 

  20. Oszmiański J, Lachowicz S (2016) Molecules 21(8):1098

    Article  PubMed Central  Google Scholar 

  21. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Free Radic Bio Med 26(9):1231–1237

    Article  CAS  Google Scholar 

  22. Yen GC, Chen HY (1995) Antioxidant activity of various tea extracts in relation to their antimutagenicity. J Agric Food Chem 43:27–32

    Article  CAS  Google Scholar 

  23. Benzie IF, Strain JJ (1997) Anal Biochem 239(1):70–76

    Article  Google Scholar 

  24. Zhang Y, Li P, Cheng L (2010) Food Chem 123(4):1013–1018

    Article  CAS  Google Scholar 

  25. Ticha A, Salejda AM, Hyspler R, Matejicek A, Paprstein F, Zadak Z (2015) Food Sci Technol Quality 22(4):137–150

    Google Scholar 

  26. Khanizadeh S, Tsao R, Rekika D, Yang R, Charles MT, Rupasinghe HV (2008) J Food Compos Anal 21(5):396–401

    Article  CAS  Google Scholar 

  27. Ceymann M, Arrigoni E, Schärer H, Nising AB, Hurrell RF (2012) J Food Compos Analy 26(1):128–135

    Article  CAS  Google Scholar 

  28. Vieira FGK, Borges GDSC, Copetti C, Di Pietro PF, da Costa Nunes E, Fett R (2011) Sci Hortic 128(3):261–266

    Article  CAS  Google Scholar 

  29. Kschonsek J, Wolfram T, Stöckl A, Böhm V (2018) Antioxidants 7(1):20

    Article  PubMed Central  Google Scholar 

  30. Podsędek A, Wilska-Jeszka J, Anders B, Markowski J (2000) Eur Food Res Technol 210(4):268–272

    Article  Google Scholar 

  31. Guyot S, Marnet N, Laraba D, Sanoner P, Drilleau JF (1998) J Agric Food Chem 46(5):1698–1705

    Article  CAS  Google Scholar 

  32. Shoji T, Masumoto S, Moriichi N, Kanda T, Ohtake Y (2006) J Chromatogr A 1102(1–2):206–213

    Article  CAS  PubMed  Google Scholar 

  33. Jakobek L, Barron AR (2016) J Food Compos Anal 45:9–15

    Article  CAS  Google Scholar 

  34. Panzella L, Petriccione M, Rega P, Scortichini M, Napolitano A (2013) Food Chem 140(4):672–679

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgments

The publication was supported by Wroclaw Centre of Biotechnology, under the program The Leading National Research Centre (KNOW) for the years 2014–2018. The publication was the result of the activity of the research group: “Food and Health”.

Author information

Authors and Affiliations

  1. Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630, Wrocław, Poland

    Jan Oszmiański

  2. Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630, Wrocław, Poland

    Sabina Lachowicz

  3. Vienna, Austria

    Hannes Gamsjäger

Authors
  1. Jan Oszmiański
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sabina Lachowicz
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hannes Gamsjäger
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sabina Lachowicz.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Oszmiański, J., Lachowicz, S. & Gamsjäger, H. Phytochemical analysis by liquid chromatography of ten old apple varieties grown in Austria and their antioxidative activity. Eur Food Res Technol 246, 437–448 (2020). https://doi.org/10.1007/s00217-019-03411-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-019-03411-z

Keywords

Search

Navigation