Verdu Cindy F, Childebrand Nicolas, Marnet Nathalie, Lebail Gildas, Dupuis Fabrice, Laurens François, Guilet David, Guyot Sylvain
Université d'Angers, EA 921, Laboratoire de Substances d'Origine Naturelle et Analogues Structuraux, SFR 4207 QUASAV, PRES L'UNAM, 49045, Angers, France; Université d'Angers, UMR1345, Institut de Recherche en Horticulture et Semences, SFR 4207 QUASAV, PRES L'UNAM, 49045, Angers, France; AgroCampus-Ouest, UMR1345, Institut de Recherche en Horticulture et Semences, 49045, Angers, France; INRA, UMR1345, Institut de Recherche en Horticulture et Semences, 49071, Beaucouzé, France.
J Sci Food Agric. 2014 May;94(7):1305-14. doi: 10.1002/jsfa.6411. Epub 2013 Nov 1.
Polyphenols have a favourable antioxidant potential on human health, suggesting that their high content in apple is responsible for the beneficial effects of apple consumption. They are also linked to the quality of apple juices and ciders since they are predominantly responsible for astringency, bitterness and colour. Major phenolic compounds were quantified by liquid chromatography in fruits and juices from a cider apple progeny harvested for 3 years. The total content of procyanidins and their average degree of polymerisation (DPn) were also determined in fruits by phloroglucinolysis. Variability and extraction yield of these compounds were determined.
The variability observed in the progeny was representative of the variability observed in many cider apple varieties. Hydroxycinnamic acids were the most extractable group, with an average extraction yield of 67%, whereas flavonols and anthocyanins were the least.
This study is the first to introduce variability and extraction yields of the main phenolic compounds in both fruits and juices of a cider apple progeny. This dataset will be used for an upcoming QTL mapping study, an original approach that has never been undertaken for cider apple.
多酚类物质对人体健康具有良好的抗氧化潜力，这表明苹果中高含量的多酚是食用苹果产生有益效果的原因。它们还与苹果汁和苹果酒的品质有关，因为它们主要导致涩味、苦味和色泽。通过液相色谱法对连续3年收获的酿酒用苹果后代的果实和果汁中的主要酚类化合物进行了定量分析。还通过间苯三酚解聚法测定了果实中原花青素的总含量及其平均聚合度（DPn）。测定了这些化合物的变异性和提取率。
在后代中观察到的变异性代表了许多酿酒用苹果品种中观察到的变异性。羟基肉桂酸是最易提取的组，平均提取率为67%，而黄酮醇和花青素的提取率最低。
本研究首次介绍了酿酒用苹果后代果实和果汁中主要酚类化合物的变异性和提取率。该数据集将用于即将开展的QTL定位研究，这是一种从未在酿酒用苹果上采用过的原始方法。
