Phenolic profile and antioxidant capacity of the principal apples produced in Brazil

References

• Alonso-Salces RM, Korta E, Berranco A, Berrueta LA, Gallo B, Vicente F. 2001. Determination of polyphenolic profiles of Basque cider apple varieties using accelerated solvent extraction. J Agric Food Chem. 49:3761–3767.
   PubMed Web of Science ®Google Scholar
• Awad MA, de Jager A, van der Plas LHW, van der Krol AR. 2001. Flavonoid and chlorogenic acid changes in skin of “Elstar” and “Jonagold” apples during development and ripening. Sci Hortic. 90:69–83.
   Web of Science ®Google Scholar
• Awad MA, de Jager A, van Westing LM. 2000. Flavonoid and clorogenic acid levels in apple fruit characterisation of variation. Sci Hortic. 83:249–263.
   Web of Science ®Google Scholar
• Bastos DHM, Rogero MM, Arêas JAG. 2009. Mecanismos de ação de compostos bioativos dos alimentos no contexto de processos inflamatórios relacionados à obesidade. Arq Bras Endocrinol Metab. 53:646–656.
   PubMedGoogle Scholar
• Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem. 239:70–76.
   PubMed Web of Science ®Google Scholar
• Bouayed J, Deuber H, Hoffmann L, Bohn T. 2012. Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chem. 131:1466–1472.
   Web of Science ®Google Scholar
• Burda S, Oleszek W, Lee CY. 1990. Phenolic compounds and their changes in apples during maturation and cold storage. J Agric Food Chem. 38:945–948.
   Web of Science ®Google Scholar
• Buta JG, Moline HE, Spaulding DW, Wang CY. 1999. Extending storage life of fresh-cut apples using natural products and their derivatives. J Agric Food Chem. 47:1–6.
   PubMed Web of Science ®Google Scholar
• Carbone K, Giannini B, Picchi V, Lo Scalzo R, Cecchini F. 2011. Phenolic composition and free radical scavenging activity of different apple varieties in relation to the cultivar, tissue type and storage. Food Chem. 127:493–500.
   PubMed Web of Science ®Google Scholar
• Chinnici F, Bendini A, Gaiani A, Riponi C. 2004. Radical scavenging activities of peels and pulps from cv. golden delicious apples as related to their phenolic composition. J Agric Food Chem. 52:4684–4689.
   PubMed Web of Science ®Google Scholar
• Crozier A, Jaganath IB, Clifford MN. 2009. Dietary phenolics: chemistry, bioavailability and effects on health. Nat. Prod. Rep. 26:1001–1043.
   PubMed Web of Science ®Google Scholar
• D'abrosca B, Pacifico S, Cefarelli G, Mastellone C, Fiorentino A. 2007. ‘Limoncella’ apple, an Italian apple cultivar: phenolic and flavonoid contents and antioxidant activity. Food Chem. 104:1333–1337.
   Web of Science ®Google Scholar
• D'Angelo S, Cimmino A, Raimo M, Salvatore A, Zappia V, Galletti P. 2007. Effect of reddening-ripening on the antioxidant activity of polyphenol extracts from cv. ‘Annurca’ apple fruits. J Agric Food Chem. 55:9977–9985.
   PubMed Web of Science ®Google Scholar
• Davis PA, Polagruto JA, Valacchi G, Phung A, Soucek K, Keen CL. 2006. Effect of apple extracts on NF-kappaB activation in human umbilical vein endothelial cells. Exp Biol Med. 231:594–598.
   Web of Science ®Google Scholar
• Deshpande SS, Cheryan M, Salunkhe DK. 1986. Tannin analysis of fruit products. Crit Rev Food Sci Nutr. 24:401–449.
   PubMed Web of Science ®Google Scholar
• Devic E, Guyot S, Daudin JD, Bonazzi C. 2010. Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples. J Agric Food Chem. 58:606–614.
   PubMed Web of Science ®Google Scholar
• Drogoudi PD, Michailidis Z, Pantelidis G. 2008. Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars. Sci Hortic. 115:149–153.
   Web of Science ®Google Scholar
• Dziedzic SZ, Hudson BJF. 1983. Polyhydroxy chalcones and flavanones as antioxidants for edible oils. Food Chem. 12:205–212.
   Web of Science ®Google Scholar
• Eberhardt MV, Lee CY, Liu RH. 2000. Nutrition: antioxidant activity of fresh apples. Nature. 405:903–904.
   PubMed Web of Science ®Google Scholar
• Epagri. 2002. A cultura da Macieira, GMC/Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina.
   Google Scholar
• Fu L, Xu B, Xu X, Gan R, Zhang Y, Xia E, Li H. 2011. Antioxidant capacities and total phenolic contents of 62 fruits. Food Chem. 129:345–350.
   PubMed Web of Science ®Google Scholar
• García YD, Valles BS, Lobo AP. 2009. Phenolic and antioxidant composition of by-products from the cider industry: apple pomace. Food Chem. 117:731–738.
   Web of Science ®Google Scholar
• Gerhauser C. 2008. Cancer chemopreventive potential of apples, apple juice, and apple components. Planta Med. 74:1608–1624.
   PubMed Web of Science ®Google Scholar
• Giada MLR, Filho JM. 2006. Importância dos compostos fenólicos da dieta na promoção da saúde humana. Publ. UEPG Ci. Biol Saúde. 12:7–15.
   Google Scholar
• Golding JB, McGlasson WB, Wyllie SG, Leach CH. 2001. Fate of apple peel phenolics during cool storage. J Agric Food Chem. 49:2283–2289.
   PubMed Web of Science ®Google Scholar
• Guyot S, Marnet N, Drilleau JF. 2001. Thiolysis-HPLC characterization of apple procyanidins covering a large range of polymerization states. J Agric Food Chem. 49:14–20.
   PubMed Web of Science ®Google Scholar
• Guyot S, Marnet N, Laraba D, Sanoner P, Drilleau JF. 1998. Reversed-phase HPLC following thiolysis for quantitative estimation and characterization of the four main classes of phenolic compounds in different tissue zones of a French cider apple variety (Malus domestica Var. Kermerrien). J Agric Food Chem. 46:1698–1705.
   Web of Science ®Google Scholar
• Guyot S, Marnet N, Sanoner P, Drilleau JF. 2003. Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices. J Agric Food Chem. 51:6240–6247.
   PubMed Web of Science ®Google Scholar
• Hammouda H, Chérif JK, Trabelsi-Ayad M, Baron A, Guyot S. 2011. Polyphenol profiles of Tunisian apples and evaluation of their total antioxidant capacity. Ital J Food Sci. 23:404–414.
   Google Scholar
• Holst B, Williamson G. 2008. Nutrients and phytochemicals: from bioavailability to bioefficacy beyond antioxidants. Curr Opin Biotechnol. 19:73–82.
   PubMed Web of Science ®Google Scholar
• Hui YH. 2006. Nutritional values of fruits. In: Moreno CS, Teresa SP, Ancos B, Cano MP. editors. Handbook of fruits and fruit processing. Iowa: Wiley-Blackwell Publishing30–31.
   Google Scholar
• Irakli MN, Samanidou VF, Biliaderis CG, Papadoyannis IN. 2012. Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction. Food Chem. 134:1624–1632.
   PubMed Web of Science ®Google Scholar
• Iyidoğan NF, Bayindirh A. 2004. Effect of L-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice. J Food Eng. 62:299–304.
   Web of Science ®Google Scholar
• IBGE – Instituto Brasileiro de Geografia e Estatística. 2011. Levantamento sistemático da Produção Agrícola, Eletronic Citation. http://www.ibge.gov.br/home/estatistica/indicadores/agropecuaria/lspa/lspa_201106.pdf. Last accessed 1 August 2011.
   Google Scholar
• Janovitz-Klapp AH, Richard FC, Goupy PM, Nicolas JJ. 1990. Inhibition studies on apple polyphenol oxidase. J Agric Food Chem. 38:926–931.
   Web of Science ®Google Scholar
• Karaman S, Tütem E, Başkan KS, Apak R. 2010. Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay. Food Chem. 120:1201–1209.
   Web of Science ®Google Scholar
• Khan SA, Chibon PY, de Vos RCH, Schipper BA, Walraven E, Beekwilder J, . 2012. Genetic analysis of metabolites in apple fruits indicates an mQTL hotspot for phenolic compounds on linkage group 16. J Exp Bot. 63:2895–2908.
   PubMed Web of Science ®Google Scholar
• Khanizadeh S, Tsao R, Rekika D, Yang R, Charles MT, Rupasinghe HPV. 2008. Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. J Food Compos Anal. 21:396–401.
   Web of Science ®Google Scholar
• Ko SH, Choi SW, Ye SK, Cho BL, Kim HS, Chung MH. 2005. Comparison of the antioxidant activities of nine different fruits in human plasma. J Med Food. 8:41–46.
   PubMed Web of Science ®Google Scholar
• Kuijpers TFM, Narváez-Cuenca CE, Vincken JP, Verloop AJW, van Berkel WJH, Gruppen H. 2012. Inhibition of enzymatic browning of chlorogenic acid by sulfur-containing compounds. J Agric Food Chem. 60:3507–3514.
   PubMed Web of Science ®Google Scholar
• Kuskoski EM, Asuero AG, Morales MT, Fett R. 2006. Frutos tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenóis e antocianinas. Ciênc Rural. 36:1283–1287.
   Google Scholar
• Lata B. 2007. Relationship between apple peel and the whole fruit antioxidant content: year and cultivar variation. J Agric Food Chem. 55:663–671.
   PubMed Web of Science ®Google Scholar
• Lata B, Tomala K. 2007. Apple peel as a contributor to whole fruit quantity of potentially healthful bioactive compounds: cultivar and year implication. J Agric Food Chem. 55:10795–10802.
   PubMed Web of Science ®Google Scholar
• Lata B, Trampczynska A, Paczesna J. 2009. Cultivar variation in apple peel and whole fruit phenolic composition. Sci Hortic. 121:176–181.
   Web of Science ®Google Scholar
• Lobo AP, García YD, Sánchez JM, Madrera RR, Valles BS. 2009. Phenolic and antioxidant composition of cider. J Food Comp Anal. 22:644–648.
   Web of Science ®Google Scholar
• Lommen A, Godejohann M, Venema DP, Hollman PC, Spraul M. 2000. Application of directly coupled HPLC-NMR-MS to the identification and confirmation of quercetin glycosides and phloretin glycosides in apple peel. Anal Chem. 72:1793–1797.
   PubMed Web of Science ®Google Scholar
• Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L. 2004. Polyphenols: food sources and bioavailability. Am J Clin Nutr. 79:727–747.
   PubMed Web of Science ®Google Scholar
• McGhie TK, Hudault S, Lunken RCM, Christeller JT. 2012. Apple peels, from seven cultivars, have lipase-inhibitory activity and contain numerous ursenoic acids as identified by LC-ESI-QTOF-HRMS. J Agric Food Chem. 60:482–491.
   PubMed Web of Science ®Google Scholar
• McGhie TK, Hunt M, Barnett LE. 2005. Cultivar and growing region determine the antioxidant polyphenolic concentration and composition of apples grown in New Zealand. J Agric Food Chem. 53:3065–3070.
   PubMed Web of Science ®Google Scholar
• Mirmiran P, Noori N, Zavareh MB, Azizi F. 2009. Fruit and vegetable consumption and risk factors for cardiovascular disease. Metabolism. 58:460–468.
   PubMed Web of Science ®Google Scholar
• Mosel HD, Herrmann K. 1974. Changes in catechins and hydroxycinnamic acid derivatives during development of apples and pears. J Sci Food Agric. 25:251–256.
   PubMed Web of Science ®Google Scholar
• Nicolas JJ, Richard-Forget FC, Goupy PM, Amiot MJ, Aubert SY. 1994. Enzymatic browning reactions in apple and apple products. Crit Rev Food Sci Nutr. 34:109–157.
   PubMed Web of Science ®Google Scholar
• Petkovsek MM, Stampar F, Veberic R. 2007. Parameters of inner quality of the apple scab resistant and susceptible apple cultivars (Malus domestica Borkh.). Sci Hortic. 114:37–44.
   Web of Science ®Google Scholar
• Podsedek A, Markowski J, Wilska-Jeszka J, Anders B. 2000. Compositional characterisation of some apple varieties. Eur Food Res Technol. 210:268–272.
   Web of Science ®Google Scholar
• Pratt DE, Hudson BJF. 1990. Natural antioxidants not exploited commerciallyFood antioxidants. London: Elsevier Applied Science171.
   Google Scholar
• Pulido R, Bravo L, Saura-Calixto F. 2000. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem. 48:3396–3402.
   PubMed Web of Science ®Google Scholar
• Renard C, Dupont N, Guillermin P. 2007. Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth. Phytochemistry. 68:1128–1138.
   PubMed Web of Science ®Google Scholar
• Ribeiro PA. 1985. Descrição e comportamento de algumas cultivares de macieira no Sul do BrasilManual da cultura da macieira. Florianópolis: Empasc59–91.
   Google Scholar
• Richard-Forget FC, Goupy P, Nicolas JJ. 1992. Cysteine as an inhibitor of enzymatic browning. 2 – Kinetic studies. J Agric Food Chem. 40:2108–2113.
   Web of Science ®Google Scholar
• Sanoner P, Guyot S, Marnet N, Molle D, Drilleau JP. 1999. Polyphenols profiles of French cider apple varieties (Malus domestica sp.). J Agric Food Chem. 47:4847–4853.
   PubMed Web of Science ®Google Scholar
• Santos GM, Maia GA, Sousa PHM, Costa JMC, Figueiredo RW, Prado GM. 2008. Correlação entre atividade antioxidante e compostos bioativos de polpas comerciais de açaí (Euterpe oleracea Mart). Arch Latinoam Nutr. 58:187–192.
   PubMedGoogle Scholar
• Santos-Buelga C, Scalbert A. 2000. Proanthocyanidins and tannin-like compounds – nature, occurrence, dietary intake and effects on nutrition and health. J Sci Food Agric. 80:1094–1117.
   Web of Science ®Google Scholar
• Shahidi F, Naczk M. 1995. Food phenolics: sources, chemistry, effects, applications. Lancaster, USA: Technomic Publishing Company.
   Google Scholar
• Singleton VL, Rossi JA. 1965. Colorimetry of total phenolic with phosphomolibdic acid reagent. Am J Enol Vitic. 16:144–158.
   Google Scholar
• Thaipong K, Boonprakob U, Crosby K, Cisneroszevallos L, Byrne DH. 2006. Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal. 19:669–675.
   Web of Science ®Google Scholar
• Torres B, Tiwari BK, Patras A, Wijngaard HH, Brunton N, Cullen PJ, O'Donnell CP. 2011. Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice. Food Chem. 124:721–726.
   Web of Science ®Google Scholar
• Tsao R, Yang R, Xie S, Sockovie E, Khanizadeh S. 2005. Which polyphenolic compounds contribute to the total antioxidant activities of apple?. J Agric Food Chem. 53:4989–4995.
   PubMed Web of Science ®Google Scholar
• van der Sluis AA, Dekker M, de Jager A, Jongen WMF. 2001. Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions. J Agric Food Chem. 49:3606–3613.
   PubMed Web of Science ®Google Scholar
• van der Sluis AA, Dekker M, Jongen WMF. 2003. Polyphenolic antioxidants in apple: effect of storage conditions on four cultivars. Acta Hort. 600:533–540.
   Google Scholar
• Veberic R, Trobec M, Herbinger K, Hofer M, Grill D, Stampar F. 2005. Phenolic compounds in some apple (Malus domestica Borkh) cultivars of organic and integrated production. J Sci Food Agric. 85:1687–1694.
   Web of Science ®Google Scholar
• Vrhovsek U, Rigo A, Tonon D, Mattivi F. 2004. Quantitation of polyphenols in different apple varieties. J Agric Food Chem. 52:6532–6538.
   PubMed Web of Science ®Google Scholar
• Wojdylo A, Oszmianski J, Laskowski P. 2008. Polyphenolic compounds and antioxidant activity of new and old apple varieties. J Agric Food Chem. 56:6520–6530.
   PubMed Web of Science ®Google Scholar
• Zhang Y, Krueger D, Durst R, Lee R, Wang D, Seeram N, Heber D. 2009. International multidimensional authenticity specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration. J Agric Food Chem. 57:2550–2557.
   PubMed Web of Science ®Google Scholar
• Zhang Y, Li P, Cheng L. 2010. Developmental changes of carbohydrates, organic acids, amino acids, and phenolic compounds in ‘Honeycrisp’ apple flesh. Food Chem. 123:1013–1018.
   Web of Science ®Google Scholar