Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Department of Agrobiology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio 58, 44248 Kaunas, Lithuania.
Molecules. 2022 Oct 17;27(20):6979. doi: 10.3390/molecules27206979.
The apple fruit is one of the most widely cultivated temperate fruits and a rich source of bioactive compounds. Since a growing number of consumers are increasingly seeking safe and healthy food production, organic apple production provides this possibility. In this study, the content of bioactive compounds in organic apples depending on temperature and storage time were determined. 'Chopin' apples were stored for 7, 14 and 21 days at 5 °C and 20 °C. All analyses were performed using the HPLC method. The control samples of fresh apples contained the highest content of vitamin C (21.87 mg/100 g FW), L-ascorbic (11.50 mg/100 g FW), DHA (10.37 mg/100 g FW), total carotenoids (2.82 mg/100 g FW), β-carotene (0.21 mg/100 g FW) and lutein (2.41 mg/100 g FW). Samples stored at 20 °C had the highest content of total carotenoids and lutein, but samples stored at 5 °C contained the most β-carotene and zeaxanthin. Apples stored at 20 °C contained significantly more chlorophyll a (0.05 g/100 g FW). The samples stored at 5 °C contained the most total polyphenols. Samples stored for 14 days were characterized by the highest content of total flavonoids. Samples stored for 21 days were characterized by the highest content of epigallocatechin and quercetin-3-O-rutinoside, but the highest content of quercetin and kaempferol was found in control samples. The highest content of total flavonoids was found in apples stored at 5 °C.
苹果是温带水果中最广泛种植的品种之一，也是生物活性化合物的丰富来源。由于越来越多的消费者越来越寻求安全和健康的食品生产，有机苹果生产提供了这种可能性。在这项研究中，根据温度和储存时间确定了有机苹果中生物活性化合物的含量。将“肖邦”苹果在 5°C 和 20°C 下分别储存 7、14 和 21 天。所有分析均使用 HPLC 法进行。新鲜苹果的对照样品含有最高含量的维生素 C（21.87mg/100g FW）、L-抗坏血酸（11.50mg/100g FW）、二十二碳六烯酸（10.37mg/100g FW）、总类胡萝卜素（2.82mg/100g FW）、β-胡萝卜素（0.21mg/100g FW）和叶黄素（2.41mg/100g FW）。在 20°C 下储存的样品具有最高的总类胡萝卜素和叶黄素含量，但在 5°C 下储存的样品含有最多的β-胡萝卜素和玉米黄质。在 20°C 下储存的苹果含有显著更多的叶绿素 a（0.05g/100g FW）。在 5°C 下储存的样品含有最多的总多酚。储存 14 天的样品具有最高的总类黄酮含量。储存 21 天的样品具有最高的表没食子儿茶素没食子酸酯和槲皮素-3-O-芸香糖苷含量，但对照样品中发现了最高含量的槲皮素和山柰酚。在 5°C 下储存的苹果中发现了最高含量的总类黄酮。
