Journal of Food, Agriculture and Environment

Bioactive compounds and antioxidant properties at different maturity stages of apple cultivars from Romania

Author(s):

Olimpia Iordanescu, Ersilia Alexa ^*, Roxana Micu, Mariana-Atena Poiana

Recieved Date: 2011-10-02, Accepted Date: 2012-01-03

Abstract:

Bioactive compounds and antioxidant properties of different apple cultivars were studied. Samples were extracted and analyzed for total phenolics content (Folin-Ciocalteu method), vitamin C (2,6-dichlorophenolindophenol method) and antioxidant activity (ferric-reducing antioxidant power FRAP assay). Six apple varieties cultivated in Romania (Romus 1, Romus 2, Pionier, Florina, Generos and Jonathan) were analyzed. The samples were collected in 3 different phenophases (beginning of preripening, preripening and full ripening). The results suggested that genotype is the main factor that determines the composition of bioactive compounds in apples. The maturation degree of the fruit has an impact upon the content of bioactive compounds and antioxidant capacity. The experimental results indicate that the polyphenol content and the antioxidant capacity increase with fruit maturation for all the studied varieties, having a maximum value in full ripening. The content of vitamin C decreases with fruit maturation, having a maximum value at the beginning of preripening phenophase and a minimum value in full ripening. The varieties with a high content of vitamin C are Pionier and Jonathan, while summer varieties Romus 1 and Romus 2 have a lower content of vitamin C. The statistical analyses showed a positive correlation between the total antioxidant activity and total phenolic content, which means that polyphenol content is a potential candidate as a selection criterion for antioxidant activity in apple during the course of different phenophases.

Keywords:

Apple varieties, polyphenol content, vitamin C, antioxidant activity, phenophases

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 1
Category: Food and Health
Pages: 147-151

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