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Characterization of the Polyphenol Composition of 20 Cultivars of Cider, Processing, and Dessert Apples (<i>Malus</i> × <i>domestica</i> Borkh.) Grown in Virginia

Katherine A. Thompson‐WitrickDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 360 Duck Pond Drive, Blacksburg, Virginia 24061, United StatesKatheryn M. GoodrichDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 360 Duck Pond Drive, Blacksburg, Virginia 24061, United StatesAndrew P. NeilsonDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 360 Duck Pond Drive, Blacksburg, Virginia 24061, United StatesE. Kenneth HurleyDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 360 Duck Pond Drive, Blacksburg, Virginia 24061, United StatesGregory M. PeckDepartment of Horticulture, Alson H. Smith, Jr. Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, 595 Laurel Grove Road, Winchester, Virginia 22602, United StatesAmanda C. StewartDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 360 Duck Pond Drive, Blacksburg, Virginia 24061, United States

2014en

ABI

Annotatsiya

Polyphenols and maturity parameters were determined in 20 apple cultivars with potential for hard cider production grown in Virginia, U.S.A. Concentrations of five classes of polyphenols were significantly different across cultivar for both peel and flesh. Total polyphenol concentration ranged from 0.9 μg/g wwb in flesh of Newtown Pippin to 453 μg/g wwb in peel of Red Delicious. Harrison, Granny Smith, Rome, Winesap, and Black Twig cultivars contained the highest concentration of total flavan-3-ols in flesh, indicating potential to impart desired astringency and bitterness to cider under processing conditions where extraction of polyphenols from peel is minimal. These results can inform selection of fruit juice, extracts, and byproducts for investigations of bioactivity and bioavailability of polyphenols, and provide baseline data for horticultural and processing research supporting the growing hard cider industry in Virginia. Based on these data, cultivars Harrison, Granny Smith, Rome, Winesap, and Black Twig show high potential for cider production in Virginia.

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DOI: 10.1021/jf503379t

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