ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF MALUS FLORIBUNDA COCCINELLA FRUIT, PEEL AND FLESH

Hacer Coklar; Mehmet Akbulut; Iliasu Alhassan; Şeyma Kirpitci; Emine Korkmaz

doi:10.24326/asphc.2018.5.5

Tom 17 Nr 5 (2018)

Artykuły

ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF MALUS FLORIBUNDA COCCINELLA FRUIT, PEEL AND FLESH

Hacer Coklar⁺⁻
Mehmet Akbulut⁺⁻
Iliasu Alhassan⁺⁻
Şeyma Kirpitci⁺⁻
Emine Korkmaz⁺⁻

PDF (English)

DOI: https://doi.org/10.24326/asphc.2018.5.5
Przesłane: 29 listopada 2018
Opublikowane: 2018-11-29

Abstrakt

Malus floribunda coccinella is a landscape tree that is generally planted for its pinky flowers and small reddish fruits. The red-fleshed fruits, called crab apples, are rich in anthocyanins and are assumed as an environmental pollution material during the fruit bearing season. The aims of this research were to determine the organic acids, sugars, sugar:acid ratio, color, phenolic compounds and antioxidant activity of the fruit and also to identify the phenolic compounds, monomeric anthocyanins content and antioxidant activities in the peel, flesh and whole fruit. Malic acid (25.394 g kg^–1FW) was the main organic acid of the fruit. In fruits, amounts of sucrose, glucose and fructose were found to be 0.497, 0.504 and 4.334 g 100 g^–1 FW, respectively. Highest total phenolic concentration and antioxidant activity values were observed in the peel among the fractions, while protocatechuic and cinnamic acids, rutin, isorhamnetin-3-glucoside, quercetin, procyanidin B1, (+)-catechin and cyanidin-3-galactoside were predominant phenolics of the peel. Highest amounts of chlorogenic acid and (-)-epicatechin were determined in the flesh. Cyanidin-3-galactoside concentration in the flesh was approximately half the amount of that in the peel.

Bibliografia

Alberti, A., Zielinski, A.A.F., Couto, M., Judacewski, P., Mafra, L.I., Nogueira, A. (2017). Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening. J. Food Sci. Tech. Mys., 54(6), 1–8.
Balázs, A., Tóth, M., Blazics, B., Héthelyi, É., Szarka, S., Ficsor, E., Ficzek, G., Lemberkovics, É., Blázovics, A. (2012). Investigation of dietary important components in selected red fleshed apples by GC–MS and LC–MS. Fitoterapia, 83(8), 1356–1363.
Benzie, I., Strain, J.J. (1999). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol., 299, 15–27.
Bondonno, N.P., Bondonno, C.P., Ward, N.C., Hodgson, J.M., Croft, K.D. (2017). The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds. Trends Food Sci. Technol., 69, 243–256.
Boyer, J., Liu, R.H. (2004). Apple phytochemicals and their health benefits. Nutr. J., 3(1), 5.
Brand-Williams, W., Cuvelier, M.-E. ,Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol., 28(1), 25–30.
Cebulj, A., Cunja, V., Mikulic-Petkovsek, M. ,Veberic, R. (2017). Importance of metabolite distribution in apple fruit. Sci. Hortic., 214, 214–220.
Cemeroglu, B. (1992). Basic analysis methods in fruit and vegetable processing Industry. Biltav Press, Ankara.
Coklar, H. (2017). Antioxidant capacity and phenolic profile of berry, seed, and skin of Ekşikara (Vitis vinifera L.) grape: Influence of harvest year and altitude. Int. J. Food Prop., 1–17.
Coklar, H., Akbulut, M. (2017). Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity. J. Funct. Foods., 35, 166–174.
Contessa, C., Botta, R. (2016). Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars. Hort. Sci., 43(4), 159–166.
Demir, N., Yildiz, O., Alpaslan, M. , Hayaloglu, A. (2014). Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. Lebensm. Wiss. Technol., 57(1), 126–133.
Drogoudi, P.D., Michailidis, Z. ,Pantelidis, G. (2008). Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars. Sci. Hortic., 115(2), 149–153.
Filip, M., Vlassa, M., Coman, V., Halmagyi, A. (2016). Simultaneous determination of glucose, fructose, sucrose and sorbitol in the leaf and fruit peel of different apple cultivars by the HPLC–RI optimized method. Food Chem., 199, 653–659.
Górnaś, P., Mišina, I., Olšteine, A., Krasnova, I., Pugajeva, I., Lācis, G., Siger, A., Michalak, M., Soliven, A., Segliņa, D. (2015). Phenolic compounds in different fruit parts of crab apple: Dihydrochalcones as promising quality markers of industrial apple pomace by-products. Ind. Crops Prod., 74, 607–612.
Huber, G., Rupasinghe, H. (2009). Phenolic profiles and antioxidant properties of apple skin extracts. J. Food Sci., 74(9), C693–C700.
Jakobek, L., García-Villalba, R., Tomás-Barberán, F.A. (2013). Polyphenolic characterisation of old local apple varieties from Southeastern European region. J. Food Compost. Anal., 31(2), 199–211.
Kelly, W., Xianzhon, W., Hai, L.R. (2003). Antioxidant activity of apple peels. J. Agric. Food Chem., 51, 609–614.
Khan, S.A., Beekwilder, J., Schaart, J.G., Mumm, R., Soriano, J.M., Jacobsen, E. ,Schouten, H.J. (2013). Differences in acidity of apples are probably mainly caused by a malic acid transporter gene on LG16. Tree Genet. Genomes., 9(2), 475–487.
Lee, J., Chan, B.L.S. ,Mitchell, A.E. (2017). Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS). Food Chem., 215, 301–310.
Lee, K.W., Kim, Y.J., Kim, D.O., Lee, H.J., Lee, C.Y. (2003). Major phenolics in apple and their contribution to the total antioxidant capacity. J. Agric. Food Chem., 51, 6516-6520.
Li, N., Shi, J., Wang, K. (2014). Profile and antioxidant activity of phenolic extracts from 10 crabapples (Malus wild species). J. Agric. Food Chem., 62(3), 574–581.
Ma, B., Chen, J., Zheng, H., Fang, T., Ogutu, C., Li, S., Han, Y., Wu, B. (2015). Comparative assessment of sugar and malic acid composition in cultivated and wild apples. Food Chem., 172, 86–91.
Piagentini, A.M., Pirovani, M.E. (2017). Total phenolics content, antioxidant capacity, physicochemical attributes, and browning susceptibility of different apple cultivars for minimal processing. Int. J. Fruit Sci., 17(1), 102–116.
Raudone, L., Raudonis, R., Liaudanskas, M., Janulis, V., Viskelis, P. (2017). Phenolic antioxidant profiles in the whole fruit, flesh and peel of apple cultivars grown in Lithuania. Sci. Hortic., 216, 186–192.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (2005). Antioxidant activity applying an improved abts radical cation decolorization assay. Free Radic. Biol. Med., 39(10), 1278.
Rice-Evans, C., Miller, N., Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends Plant Sci., 2(4), 152–159.
Rupasinghe, H.P., Huber, G.M., Embree, C. ,Forsline, P.L. (2010). Red-fleshed apple as a source for functional beverages. Can. J. Plant Sci., 90(1), 95–100.
Scalbert, A., Johnson, I.T.,Saltmarsh, M. (2005). Polyphenols: antioxidants and beyond. Am. J. Clin. Nutr., 81(1), 215S–217S.
Serra, A.T., Matias, A.A., Frade, R.F., Duarte, R.O., Feliciano, R.P., Bronze, M.R., Figueira, M., de Carvalho, A. Duarte, C.M. (2010). Characterization of traditional and exotic apple varieties from Portugal. Part 2. Antioxidant and antiproliferative activities. J. Funct. Foods, 2(1), 46–53.
Sharma, R. ,Nath, A.K. (2016). Antioxidant levels and activities of reactive oxygen-scavenging enzymes in crab apple fruits (Malus baccata). P. Natl. A. Sci. India B., 86(4), 877–885.
Singleton, V., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic., 16(3), 144–158.
Stefova, M., Petkovska, A., Ugarkovic, S., Stanoeva, J.P. (2017). Strategy for optimized use of LC-MSn for determination of the polyphenolic profiles of applepeel, flesh and leaves. Arab. J. Chem., http://dx.doi.org/ 10.1016/j.arabjc.2016.12.009 [in press].
Tsao Rong, Y.R., Xie Sheery, Sockovie E., Khanizadeh, S.. (2005). Which polyphenolic compounds contribute to the total antioxidant activities of apple? J. Agric. Food Chem., 53, 4989–4995.
Vieira, F.G.K., Borges, G.D.S.C., Copetti, C., Amboni, R.D.D.M.C., Denardi, F. ,Fett, R. (2009a). Physico-chemical and antioxidant properties of six apple cultivars (Malus domestica Borkh) grown in southern Brazil. Sci. Hortic., 122(3), 421–425.
Vieira, F.G.K., Borges, G.D.S.C., Copetti, C., Di Pietro, P.F., da Costa Nunes, E. ,Fett, R. (2011). Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil. Sci. Hortic., 128(3), 261–266.
Vieira, F.G.K., Borges, G.D.S.C., Copetti, C., Gonzaga, L.V., da Costa Nunes, E., Fett, R. (2009b). Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars. Arch. Latinoam. Nutr., 59(1), 101.
Wang, X., Li, C., Liang, D., Zou, Y., Li, P., Ma, F. (2015). Phenolic compounds and antioxidant activity in red-fleshed apples. J. Funct. Foods. 18, 1086–1094.
Wu, J., Gao, H., Zhao, L., Liao, X., Chen, F., Wang, Z., Hu, X. (2007). Chemical compositional characterization of some apple cultivars. Food Chem., 103(1), 88–93.
Yıldırım, F., Yıldırım, A.N., San, B., Ercişli, S. (2016). The relationship between growth vigour of rootstock and phenolic contents in apple (malus× domestica). Erwerbs-Obstbau. 58(1), 25–29.
Yuri, J.A., Neira, A., Quilodran, A., Motomura, Y., Palomo, I. (2009). Antioxidant activity and total phenolics concentration in apple peel and flesh is determined by cultivar and agroclimatic growing regions in Chile. Int. J. Food Agric. Environ., 7(3–4), 513–517.

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Słowa kluczowe

ABTS
anthocyanins
color parameters
DPPH
FRAP
wild apple

Prawa autorskie

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Możesz również Rozpocznij zaawansowane wyszukiwanie podobieństw dla tego artykułu.

[1] Alberti, A., Zielinski, A.A.F., Couto, M., Judacewski, P., Mafra, L.I., Nogueira, A. (2017). Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening. J. Food Sci. Tech. Mys., 54(6), 1–8.

[2] Balázs, A., Tóth, M., Blazics, B., Héthelyi, É., Szarka, S., Ficsor, E., Ficzek, G., Lemberkovics, É., Blázovics, A. (2012). Investigation of dietary important components in selected red fleshed apples by GC–MS and LC–MS. Fitoterapia, 83(8), 1356–1363.

[3] Benzie, I., Strain, J.J. (1999). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol., 299, 15–27.

[4] Bondonno, N.P., Bondonno, C.P., Ward, N.C., Hodgson, J.M., Croft, K.D. (2017). The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds. Trends Food Sci. Technol., 69, 243–256.

[5] Boyer, J., Liu, R.H. (2004). Apple phytochemicals and their health benefits. Nutr. J., 3(1), 5.

[6] Brand-Williams, W., Cuvelier, M.-E. ,Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol., 28(1), 25–30.

[7] Cebulj, A., Cunja, V., Mikulic-Petkovsek, M. ,Veberic, R. (2017). Importance of metabolite distribution in apple fruit. Sci. Hortic., 214, 214–220.

[8] Cemeroglu, B. (1992). Basic analysis methods in fruit and vegetable processing Industry. Biltav Press, Ankara.

[9] Coklar, H. (2017). Antioxidant capacity and phenolic profile of berry, seed, and skin of Ekşikara (Vitis vinifera L.) grape: Influence of harvest year and altitude. Int. J. Food Prop., 1–17.

[10] Coklar, H., Akbulut, M. (2017). Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity. J. Funct. Foods., 35, 166–174.

[11] Contessa, C., Botta, R. (2016). Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars. Hort. Sci., 43(4), 159–166.

[12] Demir, N., Yildiz, O., Alpaslan, M. , Hayaloglu, A. (2014). Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. Lebensm. Wiss. Technol., 57(1), 126–133.

[13] Drogoudi, P.D., Michailidis, Z. ,Pantelidis, G. (2008). Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars. Sci. Hortic., 115(2), 149–153.

[14] Filip, M., Vlassa, M., Coman, V., Halmagyi, A. (2016). Simultaneous determination of glucose, fructose, sucrose and sorbitol in the leaf and fruit peel of different apple cultivars by the HPLC–RI optimized method. Food Chem., 199, 653–659.

[15] Górnaś, P., Mišina, I., Olšteine, A., Krasnova, I., Pugajeva, I., Lācis, G., Siger, A., Michalak, M., Soliven, A., Segliņa, D. (2015). Phenolic compounds in different fruit parts of crab apple: Dihydrochalcones as promising quality markers of industrial apple pomace by-products. Ind. Crops Prod., 74, 607–612.

[16] Huber, G., Rupasinghe, H. (2009). Phenolic profiles and antioxidant properties of apple skin extracts. J. Food Sci., 74(9), C693–C700.

[17] Jakobek, L., García-Villalba, R., Tomás-Barberán, F.A. (2013). Polyphenolic characterisation of old local apple varieties from Southeastern European region. J. Food Compost. Anal., 31(2), 199–211.

[18] Kelly, W., Xianzhon, W., Hai, L.R. (2003). Antioxidant activity of apple peels. J. Agric. Food Chem., 51, 609–614.

[19] Khan, S.A., Beekwilder, J., Schaart, J.G., Mumm, R., Soriano, J.M., Jacobsen, E. ,Schouten, H.J. (2013). Differences in acidity of apples are probably mainly caused by a malic acid transporter gene on LG16. Tree Genet. Genomes., 9(2), 475–487.

[20] Lee, J., Chan, B.L.S. ,Mitchell, A.E. (2017). Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS). Food Chem., 215, 301–310.

[21] Lee, K.W., Kim, Y.J., Kim, D.O., Lee, H.J., Lee, C.Y. (2003). Major phenolics in apple and their contribution to the total antioxidant capacity. J. Agric. Food Chem., 51, 6516-6520.

[22] Li, N., Shi, J., Wang, K. (2014). Profile and antioxidant activity of phenolic extracts from 10 crabapples (Malus wild species). J. Agric. Food Chem., 62(3), 574–581.

[23] Ma, B., Chen, J., Zheng, H., Fang, T., Ogutu, C., Li, S., Han, Y., Wu, B. (2015). Comparative assessment of sugar and malic acid composition in cultivated and wild apples. Food Chem., 172, 86–91.

[24] Piagentini, A.M., Pirovani, M.E. (2017). Total phenolics content, antioxidant capacity, physicochemical attributes, and browning susceptibility of different apple cultivars for minimal processing. Int. J. Fruit Sci., 17(1), 102–116.

[25] Raudone, L., Raudonis, R., Liaudanskas, M., Janulis, V., Viskelis, P. (2017). Phenolic antioxidant profiles in the whole fruit, flesh and peel of apple cultivars grown in Lithuania. Sci. Hortic., 216, 186–192.

[26] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (2005). Antioxidant activity applying an improved abts radical cation decolorization assay. Free Radic. Biol. Med., 39(10), 1278.

[27] Rice-Evans, C., Miller, N., Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends Plant Sci., 2(4), 152–159.

[28] Rupasinghe, H.P., Huber, G.M., Embree, C. ,Forsline, P.L. (2010). Red-fleshed apple as a source for functional beverages. Can. J. Plant Sci., 90(1), 95–100.

[29] Scalbert, A., Johnson, I.T.,Saltmarsh, M. (2005). Polyphenols: antioxidants and beyond. Am. J. Clin. Nutr., 81(1), 215S–217S.

[30] Serra, A.T., Matias, A.A., Frade, R.F., Duarte, R.O., Feliciano, R.P., Bronze, M.R., Figueira, M., de Carvalho, A. Duarte, C.M. (2010). Characterization of traditional and exotic apple varieties from Portugal. Part 2. Antioxidant and antiproliferative activities. J. Funct. Foods, 2(1), 46–53.

[31] Sharma, R. ,Nath, A.K. (2016). Antioxidant levels and activities of reactive oxygen-scavenging enzymes in crab apple fruits (Malus baccata). P. Natl. A. Sci. India B., 86(4), 877–885.

[32] Singleton, V., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic., 16(3), 144–158.

[33] Stefova, M., Petkovska, A., Ugarkovic, S., Stanoeva, J.P. (2017). Strategy for optimized use of LC-MSn for determination of the polyphenolic profiles of applepeel, flesh and leaves. Arab. J. Chem., http://dx.doi.org/ 10.1016/j.arabjc.2016.12.009 [in press].

[34] Tsao Rong, Y.R., Xie Sheery, Sockovie E., Khanizadeh, S.. (2005). Which polyphenolic compounds contribute to the total antioxidant activities of apple? J. Agric. Food Chem., 53, 4989–4995.

[35] Vieira, F.G.K., Borges, G.D.S.C., Copetti, C., Amboni, R.D.D.M.C., Denardi, F. ,Fett, R. (2009a). Physico-chemical and antioxidant properties of six apple cultivars (Malus domestica Borkh) grown in southern Brazil. Sci. Hortic., 122(3), 421–425.

[36] Vieira, F.G.K., Borges, G.D.S.C., Copetti, C., Di Pietro, P.F., da Costa Nunes, E. ,Fett, R. (2011). Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil. Sci. Hortic., 128(3), 261–266.

[37] Vieira, F.G.K., Borges, G.D.S.C., Copetti, C., Gonzaga, L.V., da Costa Nunes, E., Fett, R. (2009b). Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars. Arch. Latinoam. Nutr., 59(1), 101.

[38] Wang, X., Li, C., Liang, D., Zou, Y., Li, P., Ma, F. (2015). Phenolic compounds and antioxidant activity in red-fleshed apples. J. Funct. Foods. 18, 1086–1094.

[39] Wu, J., Gao, H., Zhao, L., Liao, X., Chen, F., Wang, Z., Hu, X. (2007). Chemical compositional characterization of some apple cultivars. Food Chem., 103(1), 88–93.

[40] Yıldırım, F., Yıldırım, A.N., San, B., Ercişli, S. (2016). The relationship between growth vigour of rootstock and phenolic contents in apple (malus× domestica). Erwerbs-Obstbau. 58(1), 25–29.

[41] Yuri, J.A., Neira, A., Quilodran, A., Motomura, Y., Palomo, I. (2009). Antioxidant activity and total phenolics concentration in apple peel and flesh is determined by cultivar and agroclimatic growing regions in Chile. Int. J. Food Agric. Environ., 7(3–4), 513–517.