Assessing Antioxidant Properties, Phenolic Compound Profiles, Organic Acids, and Sugars in Conventional Apple Cultivars (<i>Malus domestica</i>): A Chemometric Approach
Biljana Cvetković,
Aleksandra Bajić,
Miona Belović,
Lato Pezo,
Danka Dragojlović,
Olivera Šimurina,
Marijana Djordjević,
Karin Korntheuer,
Christian Philipp,
Reinhard Eder
Affiliations
Biljana Cvetković
Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Aleksandra Bajić
Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Miona Belović
Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Lato Pezo
Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11158 Belgrade, Serbia
Danka Dragojlović
Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Olivera Šimurina
Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Marijana Djordjević
Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Karin Korntheuer
Federal College and Research Institute for Oenology and Pomology, Wiener Street 74, 3400 Klosterneuburg, Austria
Christian Philipp
Federal College and Research Institute for Oenology and Pomology, Wiener Street 74, 3400 Klosterneuburg, Austria
Reinhard Eder
Federal College and Research Institute for Oenology and Pomology, Wiener Street 74, 3400 Klosterneuburg, Austria
This study analyzed the phenolic compounds, organic acids, sugars, and antioxidant activity in different conventional apple cultivars (Malus domestica) from the Serbian market. Polyphenol profiles, sugars, and organic acid contents were analyzed by HPLC, and antioxidant activity was examined by DPPH and FRAP. Notable findings included variations in phenolic compound presence, with certain compounds detected only in specific cultivars. ‘Red Jonaprince’ exhibited the highest arbutin (0.86 mg/kg FW) and quercetin-3-rhamnoside content (22.90 mg/kg FW), while ‘Idared’ stood out for its gallic acid content (0.22 mg/kg FW) and ‘Granny Smith’ for its catechin levels (21.19 mg/kg FW). Additionally, malic acid dominated among organic acids, with ‘Granny Smith’ showing the highest content (6958.48 mg/kg FW). Fructose was the predominant sugar across all cultivars. Chemometric analysis revealed distinct groupings based on phenolic and organic acid profiles, with ‘Granny Smith’ and ‘Golden Delicious’ exhibiting unique characteristics. Artificial neural network modeling effectively predicted antioxidant activity based on the input parameters. Global sensitivity analysis highlighted the significant influence of certain phenolic compounds and organic acids on antioxidant activity.
