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Polyphenol content and antiradical activity in different apple varieties

Author

Listed:
  • J. Lachman

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Agriculture in Prague, Prague, Czech Republic)

  • M. Šulc

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Agriculture in Prague, Prague, Czech Republic)

  • J. Sus

    (Department of Horticulture and Landscape Architecture, Faculty of Agrobiology, Food and Natural Resources, Czech University of Agriculture in Prague, Prague, Czech Republic)

  • O. Pavlíková

    (Department of Horticulture and Landscape Architecture, Faculty of Agrobiology, Food and Natural Resources, Czech University of Agriculture in Prague, Prague, Czech Republic)

Abstract

Polyphenols are important antioxidant constituents of apples and they contribute positively to human health because they possess an antiradical activity. Fifteen apple varieties were analysed for their total polyphenol content (TP) by two methods - by Folin-Ciocalteau reagent (FC) and by EBC method with carboxylmethylcellulose/sodium ethylendiamintetraacetate (CMC/EDTA) and their antiradical activity (ARA) by DPPH method using stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH.). TP and ARA were determined in freshly expressed apple juice and apples and obtained results were statistically evaluated. The differences between varieties were significant. The correlation between TP content determined by FC method determining all free aromatic hydroxyls and EBC method determining mainly ortho-aromatic hydroxyls was found with r = 0.73. The highest differences among analysed varieties were found for ARA values in both, juice and apples and for TP content determined by FC in apples. High polyphenol content was found in Jonagold, Jonalord, Melodie and Melrose varieties both, in apples and juices; on the contrary low TP contents were estimated in Gloster and Rosana varieties. The highest ARA levels were found inRajka,Bohemia andMelrose varieties, compared to low ARA levels found in apple fruits of Šampion and Topaz varieties.

Suggested Citation

  • J. Lachman & M. Šulc & J. Sus & O. Pavlíková, 2006. "Polyphenol content and antiradical activity in different apple varieties," Horticultural Science, Czech Academy of Agricultural Sciences, vol. 33(3), pages 95-102.
    • Handle: RePEc:caa:jnlhor:v:33:y:2006:i:3:id:3745-hortsci
    DOI: 10.17221/3745-HORTSCI
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    References listed on IDEAS

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    1. J. Lachman & M. Orsák & V. Pivec & J. Kučera, 2000. "Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 18(2), pages 71-74.
    2. J. Lachman & V. Pivec & M. Orsák & J. Kučera, 2000. "Enzymic browning of apples by polyphenol oxidases," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 18(6), pages 213-218.
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    Cited by:

    1. D. Kviklys & M. Liaudanskas & V. Janulis & P. Viškelis & M. Rubinskiené & J. Lanauskas & N. Uselis, 2014. "Rootstock genotype determines phenol content in apple fruits," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 60(5), pages 234-240.

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