School of Medical and Health Sciences, Edith Cowan University, 270 Joondalup Dr, Joondalup, WA 6027, Australia.
Royal Perth Hospital Research Foundation, School of Biomedical Science, University of Western Australia, Rear 50 Murray St, Perth, WA 6000, Australia.
Food Funct. 2020 Aug 19;11(8):7115-7125. doi: 10.1039/d0fo01130d.
Apples, an important contributor to total dietary phenolic intake, are associated with cardiovascular health benefits. Determining the phenolic composition of apples, their individual variation across varieties, and the phenolic compounds present in plasma after apple consumption is integral to understanding the effects of apple phenolics on cardiovascular health.
Using liquid chromatography we quantified five important polyphenols and one phenolic acid with potential health benefits: quercetin glycosides, (-)-epicatechin, procyanidin B2, phloridzin, anthocyanins, and chlorogenic acid, in the skin and flesh of 19 apple varieties and 72 breeding selections from the Australian National Apple Breeding program. Furthermore, we measured the phenolic compounds in the plasma of 30 individuals post-consumption of an identified phenolic-rich apple, Cripp's Pink.
Considerable variation in concentration of phenolic compounds was found between genotypes: quercetin (mean ± SD: 16.1 ± 5.9, range: 5.8-30.1 mg per 100 g); (-)-epicatechin (mean ± SD: 8.6 ± 5.8, range: 0.2-19.8 mg per 100 g); procyanidin B2 (mean ± SD: 11.5 ± 6.6, range: 0.5-26.5 mg per 100 g); phloridzin (mean ± SD: 1.1 ± 0.6, range: 0.3-4.3 mg per 100 g); anthocyanins (mean ± SD: 1.8 ± 4.4, range: 0-40.8 mg per 100 g); and chlorogenic acid (mean ± SD: 11.3 ± 9.9, range: 0.4-56.0 mg per 100 g). All phenolic compounds except chlorogenic acid were more concentrated in the skin compared with flesh. We observed a significant increase, with wide variation, in 14 phenolic compounds in plasma post-consumption of a phenolic-rich apple.
This information makes an important contribution to understanding the potential health benefits of apples.
苹果是总膳食酚摄入量的重要贡献者，与心血管健康益处相关。确定苹果中的酚类成分、不同品种之间的个体差异，以及食用苹果后血浆中存在的酚类化合物，对于了解苹果酚类对心血管健康的影响至关重要。
我们使用液相色谱法对 19 个苹果品种和澳大利亚国家苹果育种计划的 72 个选育品种的果肉和果皮中的 5 种重要多酚和 1 种具有潜在健康益处的酚酸进行了定量分析：槲皮苷糖苷、（-）-儿茶素、原花青素 B2、根皮苷、花色苷和绿原酸。此外，我们还测量了 30 名个体在食用一种已确定的富含酚类的 Cripp's Pink 苹果后血浆中的酚类化合物。
不同基因型之间酚类化合物的浓度存在很大差异：槲皮素（平均值±标准差：16.1±5.9，范围：每 100g 5.8-30.1mg）；（-）-儿茶素（平均值±标准差：8.6±5.8，范围：每 100g 0.2-19.8mg）；原花青素 B2（平均值±标准差：11.5±6.6，范围：每 100g 0.5-26.5mg）；根皮苷（平均值±标准差：1.1±0.6，范围：每 100g 0.3-4.3mg）；花色苷（平均值±标准差：1.8±4.4，范围：每 100g 0-40.8mg）；和绿原酸（平均值±标准差：11.3±9.9，范围：每 100g 0.4-56.0mg）。除绿原酸外，所有酚类化合物在果皮中的浓度均高于果肉。我们观察到，在食用富含酚类的苹果后，血浆中 14 种酚类化合物的浓度显著增加，且变化范围较大。
这些信息为了解苹果的潜在健康益处做出了重要贡献。
