Study of Polyphenol Profile and Antioxidant Capacity in Italian Ancient Apple Varieties by Liquid Chromatography

<!DOCTYPE html> <html lang="en" dir="ltr"> <head> <meta charset="utf-8"> <meta http-equiv="X-UA-Compatible" content="IE=edge"> <meta name="viewport" content="width=device-width, initial-scale=1"> <meta name="google-site-verification" content="5fPGCLllnWrvFxH9QWI0l1TadV7byeEvfPcyK2VkS_s"/> <meta name="google-site-verification" content="Rp5zp04IKW-s1IbpTOGB7Z6XY60oloZD5C3kTM-AiY4"/> <meta name="generator" content="InvenioRDM 13.0"/> <meta name="robots" content="noindex, nofollow"> <meta name="description" content="Safeguarding, studying and enhancing biodiversity play an important and indispensable role in re-launching agriculture. The ancient local varieties are therefore a precious resource for genetic and health improvement. In order to protect biodiversity through the recovery and valorization of autochthonous varieties, in this study we analyzed 12 samples of four ancient apple cultivars representative of Friuli Venezia Giulia, selected by local farmers who work on a project for the recovery of ancient apple cultivars. The aim of this study is to evaluate the polyphenolic profile and the antioxidant capacity that characterize the organoleptic and functional qualities of this fruit species, besides having beneficial properties for health. In particular, for each variety, the following compounds were analyzed, both in the skins and in the pulp: gallic acid, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, ferulic acid, rutin, phlorizin, phloretin and quercetin to highlight any differences in the edible parts of the apple. The analysis of individual phenolic compounds was performed by High Performance Liquid Chromatography (HPLC) coupled with a diode array UV detector (DAD), the antioxidant capacity was estimated using an in vitro essay based on a Free Radical Scavenging Method and the total phenolic compounds was determined using the Folin-Ciocalteau method. From the results, it is evident that the catechins are the most present polyphenols, reaching a value of 140-200 渭g/g in the pulp and of 400-500 渭g/g in the skin, with the prevalence of epicatechin. Catechins and phlorizin, a dihydrohalcone typical of apples, are always contained in larger quantities in the peel. Total phenolic compounds content was positively correlated with antioxidant activity in apple pulp (r2 = 0,850) and peel (r2 = 0,820). Comparing the results, differences between the varieties analyzed and between the edible parts (pulp and peel) of the apple were highlighted. In particular, apple peel is richer in polyphenolic compounds than pulp and flavonols are exclusively present in the peel. In conclusion, polyphenols, being antioxidant substances, have confirmed the benefits of fruit in the diet, especially as a prevention and treatment for degenerative diseases. They demonstrated to be also a good marker for the characterization of different apple cultivars. The importance of protecting biodiversity in agriculture was also highlighted through the exploitation of native products and ancient varieties of apples now forgotten." /> <meta name="citation_title" content="Study of Polyphenol Profile and Antioxidant Capacity in Italian Ancient Apple Varieties by Liquid Chromatography" /> <meta name="citation_doi" content="10.5281/zenodo.3346716" /> <meta name="citation_abstract_html_url" content="https://zenodo.org/records/3346716" /> <meta property="og:title" content="Study of Polyphenol Profile and Antioxidant Capacity in Italian Ancient Apple Varieties by Liquid Chromatography" /> <meta property="og:description" content="Safeguarding, studying and enhancing biodiversity play an important and indispensable role in re-launching agriculture. The ancient local varieties are therefore a precious resource for genetic and health improvement. In order to protect biodiversity through the recovery and valorization of autochthonous varieties, in this study we analyzed 12 samples of four ancient apple cultivars representative of Friuli Venezia Giulia, selected by local farmers who work on a project for the recovery of ancient apple cultivars. The aim of this study is to evaluate the polyphenolic profile and the antioxidant capacity that characterize the organoleptic and functional qualities of this fruit species, besides having beneficial properties for health. In particular, for each variety, the following compounds were analyzed, both in the skins and in the pulp: gallic acid, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, ferulic acid, rutin, phlorizin, phloretin and quercetin to highlight any differences in the edible parts of the apple. The analysis of individual phenolic compounds was performed by High Performance Liquid Chromatography (HPLC) coupled with a diode array UV detector (DAD), the antioxidant capacity was estimated using an in vitro essay based on a Free Radical Scavenging Method and the total phenolic compounds was determined using the Folin-Ciocalteau method. From the results, it is evident that the catechins are the most present polyphenols, reaching a value of 140-200 渭g/g in the pulp and of 400-500 渭g/g in the skin, with the prevalence of epicatechin. Catechins and phlorizin, a dihydrohalcone typical of apples, are always contained in larger quantities in the peel. Total phenolic compounds content was positively correlated with antioxidant activity in apple pulp (r2 = 0,850) and peel (r2 = 0,820). Comparing the results, differences between the varieties analyzed and between the edible parts (pulp and peel) of the apple were highlighted. In particular, apple peel is richer in polyphenolic compounds than pulp and flavonols are exclusively present in the peel. In conclusion, polyphenols, being antioxidant substances, have confirmed the benefits of fruit in the diet, especially as a prevention and treatment for degenerative diseases. They demonstrated to be also a good marker for the characterization of different apple cultivars. The importance of protecting biodiversity in agriculture was also highlighted through the exploitation of native products and ancient varieties of apples now forgotten." /> <meta property="og:url" content="https://zenodo.org/records/3346716" /> <meta property="og:site_name" content="Zenodo" /> <meta name="twitter:card" content="summary" /> <meta name="twitter:site" content="@zenodo_org" /> <meta name="twitter:title" content="Study of Polyphenol Profile and Antioxidant Capacity in Italian Ancient Apple Varieties by Liquid Chromatography" /> <meta name="twitter:description" content="Safeguarding, studying and enhancing biodiversity play an important and indispensable role in re-launching agriculture. The ancient local varieties are therefore a precious resource for genetic and health improvement. In order to protect biodiversity through the recovery and valorization of autochthonous varieties, in this study we analyzed 12 samples of four ancient apple cultivars representative of Friuli Venezia Giulia, selected by local farmers who work on a project for the recovery of ancient apple cultivars. The aim of this study is to evaluate the polyphenolic profile and the antioxidant capacity that characterize the organoleptic and functional qualities of this fruit species, besides having beneficial properties for health. In particular, for each variety, the following compounds were analyzed, both in the skins and in the pulp: gallic acid, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, ferulic acid, rutin, phlorizin, phloretin and quercetin to highlight any differences in the edible parts of the apple. The analysis of individual phenolic compounds was performed by High Performance Liquid Chromatography (HPLC) coupled with a diode array UV detector (DAD), the antioxidant capacity was estimated using an in vitro essay based on a Free Radical Scavenging Method and the total phenolic compounds was determined using the Folin-Ciocalteau method. From the results, it is evident that the catechins are the most present polyphenols, reaching a value of 140-200 渭g/g in the pulp and of 400-500 渭g/g in the skin, with the prevalence of epicatechin. Catechins and phlorizin, a dihydrohalcone typical of apples, are always contained in larger quantities in the peel. Total phenolic compounds content was positively correlated with antioxidant activity in apple pulp (r2 = 0,850) and peel (r2 = 0,820). Comparing the results, differences between the varieties analyzed and between the edible parts (pulp and peel) of the apple were highlighted. In particular, apple peel is richer in polyphenolic compounds than pulp and flavonols are exclusively present in the peel. In conclusion, polyphenols, being antioxidant substances, have confirmed the benefits of fruit in the diet, especially as a prevention and treatment for degenerative diseases. They demonstrated to be also a good marker for the characterization of different apple cultivars. The importance of protecting biodiversity in agriculture was also highlighted through the exploitation of native products and ancient varieties of apples now forgotten." /> <meta name="citation_pdf_url" content="https://zenodo.org/records/3346716/files/10010602.pdf"/> <link rel="alternate" type="application/pdf" href="https://zenodo.org/records/3346716/files/10010602.pdf"> <link rel="canonical" href="https://zenodo.org/records/3346716"> <title>Study of Polyphenol Profile and Antioxidant Capacity in Italian Ancient Apple Varieties by Liquid Chromatography</title> <link rel="shortcut icon" type="image/x-icon" href="/static/favicon.ico"/> <link rel="apple-touch-icon" sizes="120x120" href="/static/apple-touch-icon-120.png"/> <link rel="apple-touch-icon" sizes="152x152" href="/static/apple-touch-icon-152.png"/> <link rel="apple-touch-icon" sizes="167x167" href="/static/apple-touch-icon-167.png"/> <link rel="apple-touch-icon" sizes="180x180" href="/static/apple-touch-icon-180.png"/> <link 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creatibutor-link" href="/search?q=metadata.creators.person_or_org.name%3A%22A.+M.+Tarola%22" > <span class="creatibutor-name">A. M. Tarola</span></a> </li> <li class="creatibutor-wrap separated"> <a class="ui creatibutor-link" href="/search?q=metadata.creators.person_or_org.name%3A%22R.+Preti%22" > <span class="creatibutor-name">R. Preti</span></a> </li> <li class="creatibutor-wrap separated"> <a class="ui creatibutor-link" href="/search?q=metadata.creators.person_or_org.name%3A%22A.+M.+Girelli%22" > <span class="creatibutor-name">A. M. Girelli</span></a> </li> <li class="creatibutor-wrap separated"> <a class="ui creatibutor-link" href="/search?q=metadata.creators.person_or_org.name%3A%22P.+Campana%22" > <span class="creatibutor-name">P. Campana</span></a> </li> </ul> </div> </div> </div> </section> </section> <section id="description" class="rel-mt-2 rich-input-content" aria-label="Record description"> <h2 id="description-heading" class="sr-only">Description</h2> <div style="word-wrap: break-word;"> <p><p>Safeguarding, studying and enhancing biodiversity play an important and indispensable role in re-launching agriculture. The ancient local varieties are therefore a precious resource for genetic and health improvement. In order to protect biodiversity through the recovery and valorization of autochthonous varieties, in this study we analyzed 12 samples of four ancient apple cultivars representative of Friuli Venezia Giulia, selected by local farmers who work on a project for the recovery of ancient apple cultivars. The aim of this study is to evaluate the polyphenolic profile and the antioxidant capacity that characterize the organoleptic and functional qualities of this fruit species, besides having beneficial properties for health. In particular, for each variety, the following compounds were analyzed, both in the skins and in the pulp: gallic acid, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, ferulic acid, rutin, phlorizin, phloretin and quercetin to highlight any differences in the edible parts of the apple. The analysis of individual phenolic compounds was performed by High Performance Liquid Chromatography (HPLC) coupled with a diode array UV detector (DAD), the antioxidant capacity was estimated using an <em>in vitro</em> essay based on a Free Radical Scavenging Method and the total phenolic compounds was determined using the Folin-Ciocalteau method. From the results, it is evident that the catechins are the most present polyphenols, reaching a value of 140-200 μg/g in the pulp and of 400-500 μg/g in the skin, with the prevalence of epicatechin. Catechins and phlorizin, a dihydrohalcone typical of apples, are always contained in larger quantities in the peel. Total phenolic compounds content was positively correlated with antioxidant activity in apple pulp (r<sup>2 </sup>= 0,850) and peel (r<sup>2 </sup>= 0,820). Comparing the results, differences between the varieties analyzed and between the edible parts (pulp and peel) of the apple were highlighted. In particular, apple peel is richer in polyphenolic compounds than pulp and flavonols are exclusively present in the peel. In conclusion, polyphenols, being antioxidant substances, have confirmed the benefits of fruit in the diet, especially as a prevention and treatment for degenerative diseases. They demonstrated to be also a good marker for the characterization of different apple cultivars. The importance of protecting biodiversity in agriculture was also highlighted through the exploitation of native products and ancient varieties of apples now forgotten.</p></p> </div> </section> <section id="record-files" class="rel-mt-2 rel-mb-3" aria-label="Files" ><h2 id="files-heading">Files</h2> <div class="ui accordion panel mb-10 open" href="#files-preview-accordion-panel"> <h3 class="active title panel-heading open m-0"> <div role="button" id="files-preview-accordion-trigger" aria-controls="files-preview-accordion-panel" aria-expanded="true" tabindex="0" class="trigger" aria-label="File preview" > <span id="preview-file-title">10010602.pdf</span> <i class="angle right icon" aria-hidden="true"></i> </div> </h3> <div role="region" id="files-preview-accordion-panel" aria-labelledby="files-preview-accordion-trigger" class="active content preview-container pt-0 open" > <div> <iframe title="Preview" class="preview-iframe" id="preview-iframe" name="preview-iframe" 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The aim of this study is to evaluate the polyphenolic profile and the antioxidant capacity that characterize the organoleptic and functional qualities of this fruit species, besides having beneficial properties for health. In particular, for each variety, the following compounds were analyzed, both in the skins and in the pulp: gallic acid, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, ferulic acid, rutin, phlorizin, phloretin and quercetin to highlight any differences in the edible parts of the apple. The analysis of individual phenolic compounds was performed by High Performance Liquid Chromatography (HPLC) coupled with a diode array UV detector (DAD), the antioxidant capacity was estimated using an \u003cem\u003ein vitro\u003c/em\u003e essay based on a Free Radical Scavenging Method and the total phenolic compounds was determined using the Folin-Ciocalteau method. From the results, it is evident that the catechins are the most present polyphenols, reaching a value of 140-200 \u0026mu;g/g in the pulp and of 400-500 \u0026mu;g/g in the skin, with the prevalence of epicatechin. Catechins and phlorizin, a dihydrohalcone typical of apples, are always contained in larger quantities in the peel. Total phenolic compounds content was positively correlated with antioxidant activity in apple pulp (r\u003csup\u003e2 \u003c/sup\u003e= 0,850) and peel (r\u003csup\u003e2 \u003c/sup\u003e= 0,820). Comparing the results, differences between the varieties analyzed and between the edible parts (pulp and peel) of the apple were highlighted. In particular, apple peel is richer in polyphenolic compounds than pulp and flavonols are exclusively present in the peel. In conclusion, polyphenols, being antioxidant substances, have confirmed the benefits of fruit in the diet, especially as a prevention and treatment for degenerative diseases. 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In order to protect biodiversity through the recovery and valorization of autochthonous varieties, in this study we analyzed 12 samples of four ancient apple cultivars representative of Friuli Venezia Giulia, selected by local farmers who work on a project for the recovery of ancient apple cultivars. The aim of this study is to evaluate the polyphenolic profile and the antioxidant capacity that characterize the organoleptic and functional qualities of this fruit species, besides having beneficial properties for health. In particular, for each variety, the following compounds were analyzed, both in the skins and in the pulp: gallic acid, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, ferulic acid, rutin, phlorizin, phloretin and quercetin to highlight any differences in the edible parts of the apple. The analysis of individual phenolic compounds was performed by High Performance Liquid Chromatography (HPLC) coupled with a diode array UV detector (DAD), the antioxidant capacity was estimated using an in vitro essay based on a Free Radical Scavenging Method and the total phenolic compounds was determined using the Folin-Ciocalteau method. From the results, it is evident that the catechins are the most present polyphenols, reaching a value of 140-200 \u03bcg/g in the pulp and of 400-500 \u03bcg/g in the skin, with the prevalence of epicatechin. Catechins and phlorizin, a dihydrohalcone typical of apples, are always contained in larger quantities in the peel. Total phenolic compounds content was positively correlated with antioxidant activity in apple pulp (r2 = 0,850) and peel (r2 = 0,820). Comparing the results, differences between the varieties analyzed and between the edible parts (pulp and peel) of the apple were highlighted. In particular, apple peel is richer in polyphenolic compounds than pulp and flavonols are exclusively present in the peel. In conclusion, polyphenols, being antioxidant substances, have confirmed the benefits of fruit in the diet, especially as a prevention and treatment for degenerative diseases. They demonstrated to be also a good marker for the characterization of different apple cultivars. The importance of protecting biodiversity in agriculture was also highlighted through the exploitation of native products and ancient varieties of apples now forgotten.", "is_draft": false, "languages": [{"id": "eng", "title_l10n": "English"}], "publication_date_l10n_long": "June 4, 2019", "publication_date_l10n_medium": "Jun 4, 2019", "publishing_information": {"journal": "International Journal of Biological, Life and Agricultural Sciences, 12.0(7), 2019."}, "resource_type": {"id": "publication-article", "title_l10n": "Journal article"}, "rights": [{"description_l10n": "The Creative Commons Attribution license allows re-distribution and re-use of a licensed work on the condition that the creator is appropriately credited.", "icon": "cc-by-icon", "id": "cc-by-4.0", "props": {"scheme": "spdx", "url": "https://creativecommons.org/licenses/by/4.0/legalcode"}, "title_l10n": "Creative Commons Attribution 4.0 International"}], "updated_date_l10n_long": "July 22, 2024", "version": 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The ancient local varieties are therefore a precious resource for genetic and health improvement. In order to protect biodiversity through the recovery and valorization of autochthonous varieties, in this study we analyzed 12 samples of four ancient apple cultivars representative of Friuli Venezia Giulia, selected by local farmers who work on a project for the recovery of ancient apple cultivars. The aim of this study is to evaluate the polyphenolic profile and the antioxidant capacity that characterize the organoleptic and functional qualities of this fruit species, besides having beneficial properties for health. In particular, for each variety, the following compounds were analyzed, both in the skins and in the pulp: gallic acid, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, ferulic acid, rutin, phlorizin, phloretin and quercetin to highlight any differences in the edible parts of the apple. 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Comparing the results, differences between the varieties analyzed and between the edible parts (pulp and peel) of the apple were highlighted. In particular, apple peel is richer in polyphenolic compounds than pulp and flavonols are exclusively present in the peel. In conclusion, polyphenols, being antioxidant substances, have confirmed the benefits of fruit in the diet, especially as a prevention and treatment for degenerative diseases. They demonstrated to be also a good marker for the characterization of different apple cultivars. The importance of protecting biodiversity in agriculture was also highlighted through the exploitation of native products and ancient varieties of apples now forgotten.\u003c/p\u003e", "identifier": "https://doi.org/10.5281/zenodo.3346716", "inLanguage": {"@type": "Language", "alternateName": "eng", "name": "English"}, "issue": "7", "license": "https://creativecommons.org/licenses/by/4.0/legalcode", "name": "Study of Polyphenol Profile and Antioxidant Capacity in Italian Ancient Apple Varieties by Liquid Chromatography", "publisher": {"@type": "Organization", "name": "Zenodo"}, "size": "233.88 KB", "url": "https://zenodo.org/records/3346716", "version": "10010602", "volume": "12.0"}</script> <script src="/static/dist/js/invenio-app-rdm-landing-page-theme.9b56690388e335810f04.js"></script> <script src="/static/dist/js/9945.e11a5a6ff50535c72070.js"></script> <script src="/static/dist/js/1357.4e237807ffba81b213b0.js"></script> <script src="/static/dist/js/1644.2b2007bc83e4beeabfaf.js"></script> <script src="/static/dist/js/8962.cfabe841decd009221fd.js"></script> <script src="/static/dist/js/9300.a81535ba51a38f1472fe.js"></script> <script src="/static/dist/js/9693.dac033d778162b60d96f.js"></script> <script src="/static/dist/js/invenio-app-rdm-landing-page.024f3c02bb324ddef007.js"></script> <script src="/static/dist/js/previewer_theme.77f20174699c7786038a.js"></script> <script src="/static/dist/js/zenodo-rdm-citations.f6ca22bc7712ee9b03f7.js"></script> <div class="ui container info message cookie-banner hidden"> <i class="close icon"></i> <div> <i aria-hidden="true" class="info icon"></i> <p class="inline">This site uses cookies. 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Study of Polyphenol Profile and Antioxidant Capacity in Italian Ancient Apple Varieties by Liquid Chromatography