title: Phytochemical Profiles of New Red-Fleshed Apple Varieties Compared with Traditional and New White-Fleshed Varieties.
abstract: This study is an exhaustive chemical characterization of the phenolic compounds, triterpenes, and organic and ascorbic acids in red-fleshed apple varieties obtained by different breeding programs and using five traditional and new white-fleshed apple cultivars as reference. To carry out these analyses, solid-liquid extraction (SLE) and ultraperformance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) were used. The results showed that the red-fleshed apples contained, in either the flesh or peel, higher amounts of phenolic acids (chlorogenic acid), anthocyanins (cyanidin-3-O-galactoside), dihydrochalcones (phloretin xylosyl glucoside), and organic acids (malic acid) but a lower amount of flavan-3-ols than the white-fleshed apples. These quantitative differences could be related to an up-regulation of anthocyanins, dihydrochalcones, and malic acid and a down-regulation of flavan-3-ols (anthocyanin precursors) in both the flesh and peel of the red-fleshed apple varieties. The reported results should be considered preliminary because the complete phytochemical characterization of the red-fleshed apple cultivars will be extended to consecutive harvest seasons.
authors.affiliation: Food Technology Department, XaRTA-TPV, Agrotecnio Center, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida , Avinguda Alcalde Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
authors.forename: David
authors.initials: D
authors.lastname: Bars-Cortina
authors.affiliation: Food Technology Department, XaRTA-TPV, Agrotecnio Center, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida , Avinguda Alcalde Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
authors.forename: Alba
authors.initials: A
authors.lastname: Macià
authors.affiliation: Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Fruitcentre, PCTAL , Parc de Gardeny, 25003 Lleida, Catalonia, Spain.
authors.forename: Ignasi
authors.initials: I
authors.lastname: Iglesias
authors.affiliation: Food Technology Department, XaRTA-TPV, Agrotecnio Center, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida , Avinguda Alcalde Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
authors.forename: Maria Paz
authors.initials: MP
authors.lastname: Romero
authors.affiliation: Food Technology Department, XaRTA-TPV, Agrotecnio Center, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida , Avinguda Alcalde Rovira Roure 191, 25198 Lleida, Catalonia, Spain.
authors.forename: Maria José
authors.identifier: http://orcid.org/0000-0003-3823-3953
authors.initials: MJ
authors.lastname: Motilva
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D005638:Fruit / Q000737:chemistry / Q000145:classification; D005697:Galactosides / Q000032:analysis; D027845:Malus / Q000737:chemistry* / Q000145:classification; D064209:Phytochemicals / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis; D053719:Tandem Mass Spectrometry
chemical_list: D000872:Anthocyanins; D005697:Galactosides; D064209:Phytochemicals; D010936:Plant Extracts; D059808:Polyphenols; C546035:cyanidin 3-galactoside
keywords: UPLC-MS/MS; anthocyanins; phenolic compounds; red-fleshed apples