Polyphenol contents of apples

 

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POLYPHENOL CONTENTS OF APPLES VARY GREATLY

The polyphenol content of different Eastern European apple cultivars can vary greatly. The identification and quantification of the polyphenols in these apple cultivars is the aim of a group of scientists in Wroclaw, Poland.

In their studies, the Renette, Red Boskop and Jester apple varieties were found to contain the highest amounts of polyphenolic compounds whilst the Topaz, Lobo and Moringen Rosenapfel varieties were found to contain the least. The used apples were also analyzed for their proanthocyanidin (PA), a group of polyphenolic compounds, content which were found to be highest in the Red Boskop variety.

Apples are a major source of these beneficial compounds in the European diet. However, the amounts of these compounds are known to vary greatly between different apple species but the information available on this availability is scarce. Identifying these differences and the species which contain optimal amounts of polyphenolic compounds is especially useful for apple growers to aid in the selection of those which would naturally contain higher amounts of these beneficial compounds.

Apples and apple derived products could present a useful way to deliver the benefits of these polyphenolic compounds to consumers. Especially cloudy juices have been considered as a possible product for this purpose. However, in addition to the varietal differences in chosen apple species, the content of polyphenolic compounds in cloudy juices is also dependent on the production methods. Apple fruits and products with improved flavonoid content could potentially have a broad impact on human health as flavonoids are known as the most abundant dietary antioxidants. Their antioxidant activity has been found to play a key role in the potential prevention of many major chronic diseases.

For more information contact:
Jan Oszmianski
Agricultural University of Wroclaw, Poland

 

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