Bioactive phytochemicals in apple cultivars from the Portuguese protected geographical indication “Maçã de Alcobaça:” Basis for market segmentation

Figures & data

Table 1. Classification average fruit size and proportion of fruit parts of the apple cultivars included in the study.

Cultivar	Color class	Taste class	Mass (g)	Pulp (%)	Peel (%)	Core (%)
“Casa Nova”	Bicolor	Acid	98	76	11	13
“Fuji”	Bicolor	Sweet	140	78	12	10
“Galaxy”	Bicolor	Sweet	135	81	9	10
“Golden Delicious”	Yellow	Sweet	150	80	10	10
“Granny Smith”	Green	Acid	149	80	10	10
“Jonagored”	Bicolor	Sweet	156	81	9	10
“Reinette”	Russet	Acid	157	82	10	8
“Starking”	Red	Sweet	129	79	10	11
Average	—	—	139	80	10	10

Note: Values are means of 25 fruits.

Table 2. Antioxidant activity of extracts of the peel and the flesh of eight apple cultivars obtained by two solvents with different polarities.

	Antioxidant activity (mg g^–1)
	Methanolic extract		Acetone extract
Cultivar	Flesh	Peel	Flesh	Peel
“Casa Nova”	0.77 ± 0.08^b	3.27 ± 0.18^b	0.14 ± 0.03^a	0.59 ± 0.06^ab
“Fuji”	0.34 ± 0.02^e	1.98 ± 0.06^cd	0.05 ± 0.00^b	0.65 ± 0.03^ab
“Galaxy”	0.54 ± 0.03^cd	2.93 ± 0.32^bcd	0.03 ± 0.01^b	0.42 ± 0.05^bc
“Golden Delicious”	0.48 ± 0.00^de	1.82 ± 0.47^cd	0.03 ± 0.00^b	0.21 ± 0.03^c
“Granny Smith”	0.54 ± 0.04^cd	1.78 ± 0.13^d	0.05 ± 0.01^b	0.57 ± 0.06^ab
“Jonagored”	0.65 ± 0.02^bc	3.00 ± 0.52^bc	0.09 ± 0.04^ab	0.58 ± 0.06^ab
“Reinette”	1.06 ± 0.05^a	3.51 ± 0.30^b	0.07 ± 0.04^ab	0.83 ± 0.12^a
“Starking”	0.61 ± 0.07^cd	5.49 ± 0.59^a	0.02 ± 0.01^b	0.79 ± 0.23^a
Average	0.62 ±0.08	2.97 ± 0.43	0.06 ± 0.01	0.58 ± 0.07

Note: Values are mean ± SE (n = 3).

Means followed by the same letter within columns are not significantly different at α ≤ 0.05.

Table 3. Total ascorbic acid, phenolics, flavonoid, and anthocyanins concentration in eight apple cultivars.

		Total phenolics (mg g^−1)		Total flavonoids (mg g^−1)
Cultivar	Ascorbic acid (mg kg^–1)	Flesh	Peel	Flesh	Peel	Peel anthocyanins (A530)
“Casa Nova”	37 ± 9^b	10.8 ± 0.9^ab	52.9 ± 7.4^abc	2.2 ± 0.2^b	9.3 ± 0.5^bcd	0.197 ± 0.035^de
“Fuji”	30 ± 0^b	9.1 ± 0.6^bc	14.7 ± 0.4 f	0.6 ± 0.1^d	6.4 ± 0.5^de	0.654 ± 0.037^c
“Galaxy”	23 ± 3^b	7.1 ± 0.9^bc	49.2 ± 1.4^bcd	3.3 ± 0.1^a	11.8 ± 0.9^ab	1.151 ± 0.147^b
“Golden Delicious”	30 ± 0^b	5.6 ± 0.2^c	36.2 ± 4.2^de	1.3 ± 0.1^c	9.7 ± 0.7^bc	0.033 ± 0.007^e
“Granny Smith”	27 ± 7^b	5.2 ± 0.3^c	25.3 ± 2.6^ef	1.2 ± 0.0^c	7.9 ± 0.7^cde	0.037 ± 0.007^e
“Jonagored”	33 ± 3^b	11.2 ± 0.3^ab	42.3 ± 4.8^cd	1.3 ± 0.1^c	5.7 ± 0.5^e	0.315 ± 0.077^d
“Reinette”	133 ± 29^a	14.4 ± 0.8^a	61.3 ± 5.1^ab	1.5 ± 0.2^c	9.1 ± 1.3^bcd	0.054 ± 0.005^de
“Starking”	37 ± 3^b	7.2 ± 0.8^bc	65.1 ± 3.6^a	1.6 ± 0.2^c	14.5 ± 1.9^a	1.773 ± 0.167^a
Average	46 ± 15	8.8 ± 0.1	43.4 ± 6.2	1.6 ± 0.3	9.3 ± 1.0	0.527 ± 0.224

Values are mean ± SE (n = 3).

Means followed by the same letter within columns are not significantly different at α ≤ 0.05.

Table 4. Individual flavonoids in the peel of the eight apple cultivars.

Cultivar	Quercetin (mg kg^−1)	Quercitrin (mg kg^−1)	Rutin (mg kg^−1)	Hyperin (mg kg^−1)	Isoquercitin (mg -kg^1)	Catechin (mg kg^−1)	Epicatechin (mg kg^−1)	Procyanidin B1 (mg kg^−1)	Procyanidin B2 (mg kg^−1)	Phloridzin (mg kg^−1)
“Casa Nova”	10.3±1.0^a	422.9 ± 23.3	7.0 ± 2.4^abc	707.1 ± 1.3^bc	381.8 ± 5.3^a	280.4 ± 51.7^bcd	931.5 ± 79.7^b	139.1 ± 25.9^b	532.8 ± 48.5^cd	380.7 ± 33.8 ^c
“Fuji”	9.1±2.6^a	337.1 ± 3.7	10.6 ± 2.2^a	1007.7 ± 0.7^a	365.2 ± 6.6^a	186.3 ± 1.9^de	818.1 ± 152.6^bc	58.8 ± 0.1^d	443.5 ± 3.4^d	168.1 ± 0.3 ^f
“Galaxy”	10.6±1.1^a	259.0 ± 106.7	8.2 ± 2.9^abc	923.6 ± 118.3^ab	280.3 ± 113.4^abc	204.5 ± 27.6^d	804.6 ± 133.9^bc	67.0 ± 11.8^cd	465.7 ± 28.1^d	131.4 ± 52.3 ^g
“Golden Delicious”	6.1±2.6^ab	182.9 ± 1.5	9.2 ± 1.7^ab	372.6 ± 1.5^f	114.7 ± 0.2^c	170.6 ± 3.1^f	603.0 ± 2.2^c	49.7 ± 1.9^e	381.5 ± 1.6^e	182.8 ± 5.4 ^e
“Granny Smith”	2.3±0.5^b	252.4 ± 3.5	3.3 ± 0.6^bc	568.3 ± 0.6^d	228.5 ± 0.8^ab	133.9 ± 14.2^g	624.5 ± 42.8^c	59.4 ± 2.9^d	280.7 ± 15.6^f	220.3 ± 9.6 ^d
“Jonagored”	7.6±1.6^ab	286.5 ± 2.7	2.4 ± 0.7^c	453.7 ± 5.6^e	111.2 ± 1.7^c	291.4 ± 2.0^c	1001.2 ± 12.4^b	92.9 ± 2.1^c	588.3 ± 0.7^c	342.4 ± 1.2 ^c
“Reinette”	ND	ND	ND	ND	ND	325.2 ± 1.6^b	1199.3 ± 185.1^b	148.3 ± 0.2^b	771.8 ± 5.2^b	2054.9 ± 11.8 ^a
“Starking”	12.4±3.1^a	123.8 ± 7.4	4.2 ± 1.7^bc	443.7 ± 4.7^e	58.7 ± 26.7^cd	473.7 ± 0.2^a	2126.2 ± 3.1^a	179.3 ± 0.0^a	1323.7 ± 3.5^a	746.0 ± 0.3 ^b
Average	7.3±1.5	266.4 ± 97.9	5.6 ± 1.3	639.5 ± 248.4	220.1 ± 129.0	258.3 ± 109.4	1013.5 ± 490.1	99.3 ± 49.5	598.5 ± 327.4	572.3 ± 686.5

Values are mean ± SE (n = 3).

Means followed by the same letter within columns are not significantly different at α ≤ 0.05.

ND: not detected.

Table 5. Chlorogenic acid concentration in the flesh and peel of the eight apple cultivars.

	Chlorogenic acid (mg kg^−1)
Cultivar	Flesh	Peel
“Casa Nova”	3284.0 ± 9.7^b	276.4 ± 7.3^b
“Fuji”	668.4 ± 2.4^e	253.6 ± 0.3^b
“Galaxy”	580.8 ± 1.3^f	191.7 ± 10.9^c
“Golden Delicious”	736.8 ± 5.4^d	68.6 ± 1.8^d
“Granny Smith”	134.0 ± 1.0^g	0.0 ± 0.0^g
“Jonagored”	572.9 ± 2.2^f	49.7 ± 1.2^e
“Reinette”	4161.5 ± 44.5^a	516.7 ± 3.5^a
“Starking”	1790.2 ± 37.7^c	19.1 ± 0.8^f
Average	1491.1 ± 1388.1	172.0 ± 175.4

Values are mean ± S.E. (n = 3).

Means followed by the same letter within columns are not significantly different at α ≤ 0.05.

Table 6. Proposed market segmentation of apple cultivars based on their phytochemical content.

	Consumption
Phytochemical class	With peel	Without peel
Flavonoid-rich	“Starking,” “Reinette,” “Galaxy,” “Casa Nova,” Jonagored”	“Reinette,” “Casa Nova”
Quercetin-rich	“Fuji,” “Galaxy,” “Casa Nova”	—
Chlorogenic acid	—	“Reinette,” “Casa Nova,” “Starking”
Flavonol and procyanidin-rich	“Starking,” “Reinette,” “Jonagored,” “Casa Nova”	—