SEMINAR DETERMINATION OF PHENOLIC COMPOUNDS IN APPLES AND PROCESSED APPLE PRODUCTS (dược PHÂN TÍCH SLIDE)

Journal Of Fruit And Ornamental Plant Research

DETERMINATION OF PHENOLIC
COMPOUNDS IN APPLES AND
PROCESSED APPLE PRODUCTS


INTRODUCTION
 Fruits and vegetables are the major source of phenolic compounds in diet.
 Dietary intake of phenolics is estimated 1gram/day.
 Many different phenolic compounds have been identified in apples . The two
main subtypes include :

1.

Flavonoids (quercetins glycosides and catechin and epicatechin).

2.

Phenolic Compounds (caffeic acid and p-coumaric acid).

3.

Dihydrochalcones are also present.


 Quercetins glycosides are present in the skin of apple.
 Dihydrochalcones are present in the core and seeds of
apple.

 Phenolic acids are present in the cortex of apple.

MATERIAL AND METHOD
MATERIAL :

 Phenolics content was measured in four cultivars of apple : ‘Jonagold’ ,
‘Sampion’ , ‘Idared’ and ‘Topaz’.

 Replicate batches of these cultivars were processed into clear juice, cloudy
juice and applesauce by industrial procedures.

 Clear apple juices were digested with Panzym MK at 50°C or Rohapect MA Plus
at 20°C and ascorbic acid was added to the cloud juice.


METHOD:
HPLC method was used to separate and quantify phenolic compounds in apples and
processed apple products.

 The apples were divided into octants and were frozen to -25°C and then
grounded up.

o 10g of grounded apples were homogenized for 1 minute with 70% methanol. The
slurry was transferred to a 50ml volumetric flask, which was then filled to the
mark with 70% methanol.

o The mixture was filtered through Whatman No. 1 filter paper. The filtrate was
stored at −18°C prior to analysis.

 Samples of sauces and juices were filtered, diluted and extracted with 70%
methanol in an ultrasonic bath for 10 minutes before injection.

o All the samples before HPLC were diluted 1:3 (v/v) with sodium acetate buffer
(Solvent A)


HPLC
 HPLC was carried out using an Agilent 1100 Series HPLC System equipped
with a DAD detector.

 Phenolic compounds were separated using a Phenomenex Fusion RP column
with a guard column.

 The mobile phase used consisted of 10.2% acetic acid in 2mM of sodium
acetate (solvent A) and Acetonitrite (solvent B).

 The flow rate was kept constant at 0.5 ml/min for a total run time of 72 min at
25°C.

 The system was run with a gradient pattern.
 The injection volume of the sample was 20 μl.




RESULT
 The concentration of phenolic compounds in the cultivars evaluated was 857
mg/kg.

 The concentration of different groups of phenolic compounds varied widely
from cultivar to cultivar.

 The cultivar with the highest level of flavonols was ‘Sampion’ (477 mg/kg).
 The cultivar with the highest level of phenolic acids was ‘Idared’.
 The cultivar with highest level of quercetin glycosides were ‘Jonagold’ and
‘Topaz’.


 During the production of applesauce, phenolics content did not essentially
change.

 During the production of cloudy juices, phenolics content dropped by 47%.
 During the production of clear juices with Panzym MK, phenolics content
dropped by 65%.

 During the production of clear juices with Rohapect MA Plus, phenolics content
dropped by 81%.









CONCLUSION
 Even though the cultivars differed significantly in terms of morphology , they
all contained about the same amount of phenolics, the most abundant of

which were flavonols.

 Apple sauces contained more phenolics than juices.
 Natural cloudy juices contained more phenolic compounds than clear juices.
 In the production of clear juice, phenolic compounds were more effectively
extracted when the temperature during enzyme treatment is higher.


bibliography
 Journal Of Fruit And Ornamental Plant Research ; Vol. 14 (Suppl. 2),2006.
 Dietary intake and availability of polyphenols, J NUTR. 130; Saclbert A.,
Wilska-Jeszka J., Markowski J., 2000.

 Flavonoids and chlorogeneic acid levels in apple fruit: characterization of
variation, Awad M.A., De Jagger A., Van Westing L.M; 2000.


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