Distribution and Stability of Polyphenols in Juices Made from Traditional Apple Cultivars Grown in Bosnia and Herzegovina

• Published in: Molecules (Basel, Switzerland) Vol. 28; no. 1; p. 230
• Main Authors: Oras, Amila, Akagić, Asima, Spaho, Nermina, Gaši, Fuad, Žuljević, Sanja Oručević, Meland, Mekjell
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 27.12.2022; MDPI
• Subjects: Acids; Antioxidants; Apples; Ascorbic acid; Biodiversity; Bioflavonoids; Chlorogenic acid; cloudy and clear juices; Cultivars; Diabetes; flavan 3-ols; Flavones; Flavonoids; Flavonols; Fruit juices; Fruits; Glycosides; High performance liquid chromatography; Juices; L-ascorbic acid; Liquid chromatography; Organic acids; Oxidation; peel and pulp; Phenolic acids; Phenols; Polyphenols; Pretreatment; Bosnia and Herzegovina; Germany; Bosnia-Hercegovina; L-ascorbic acid; cloudy and clear juices; flavan 3-ols; chlorogenic acid; peel and pulp
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28010230

The present research was undertaken to investigate polyphenolic profiles of peel, pulp and juices made from two standard commercial and five traditional apple cultivars from Bosnia and Herzegovina. The main goal of the study was to monitor the distribution and changes of polyphenolic profiles through different phases of apples' processing into cloudy and clear juices, with regard to L-ascorbic acid pretreatment. Quantitative determination of phenolic compounds was carried out by using high-performance liquid chromatography with diode-array detection. The obtained results showed that traditional cultivars, namely 'Paradija' and 'Prijedorska zelenika', displayed significantly higher content of these compounds compared to commercial ones. Flavan 3-ols and flavonol glycosides were mostly found in peels of all cultivars (21.2-44.1 and 5.40-33.3%, respectively), while phenolic acids along with flavan 3-ols were predominant in the pulp (8.20-30.8 and 5.10-13.9%, respectively). Apples' processing into juices caused decrease (more than 90%) in the content of all polyphenols and the distribution of these compounds from fruits to final products had a negative trend, particularly evident in clear juices. The most drastic loss occurred in the flavonol glycosides and dihydrochalcones content, while chlorogenic acid displayed quite stable distribution from apples to final products due to its good solubility. Apple mash pretreatment with L-ascorbic acid had a positive impact on the preservation and retention of polyphenols.