Seasonal Variability of the Phytochemical Composition of New Red-Fleshed Apple Varieties Compared with Traditional and New White-Fleshed Varieties

David Bars-Cortina, Alba Macià, Ignasi Iglesias, Xavier Garanto, Llorenç Badiella, Maria Jose Motilva

Research output: Contribution to journalArticleResearch

5 Citations (Scopus)

Abstract

© 2018 American Chemical Society. The main objective of this study was to evaluate the impact of the season on the apple phytochemical composition (phenolic compounds, triterpenes, and organic and ascorbic acids). For this proposal, four red-fleshed and five white-fleshed apple varieties from two consecutive seasons (2015 and 2016) were studied. A significant interaction with the season in some compounds was observed. The total phenolic content in the apple flesh from 2015 was higher than that from 2016 probably related with the lower rainfall during the harvest period in 2015 that could have favored hydric stress in the apple trees. The impact of the season on the apple skin was different. The 2016 season was characterized by higher maximum and minimum temperatures resulting in a higher content of flavonols, triterpenes, and organic acids. Anthocyanin concentration in both the flesh and skin of the red-fleshed apples showed no clear relationship to the season, and each variety showed an individual pattern.
Original languageEnglish
Pages (from-to)10011-10025
JournalJournal of Agricultural and Food Chemistry
Volume66
DOIs
Publication statusPublished - 26 Sep 2018

Keywords

  • anthocyanin
  • cyanidin galactoside
  • phenolic compounds
  • red-fleshed apples
  • season
  • UPLC-MS/MS

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