Table 6.
Concentrations of polyphenols released upon in vitro digestion of apple sample (flesh, peel, and whole fruit). Polyphenols were detected by HRMS-Orbitrap and values are expressed in μg/g (dw). Each value represents the mean ± SD of three replicates. For each line, different letters indicate significantly different values (p < 0.05) according to Tukey’s test. NF: not found.
| Compound | Annurca (Whole Fruit) | Annurca Flesh | Annurca Peel | ||||||
|---|---|---|---|---|---|---|---|---|---|
| SDP | SCP | Total | SDP | SCP | Total | SDP | SCP | Total | |
| Flavanols | 0.041 ± 0.001 a | 2.770 ± 0.01 b | 2.811 ± 0.02 b | 0.001 ± 0.0001 c | 4.723 ± 0.01 d | 4.723 ± 0.21 d | NF | 14.341 ± 0.33 e | 14.341 ± 0.37 e |
| Procyanidins | NF | 1.544 ± 0.02 a | 1.544 ± 0.02 a | NF | 1.454 ± 0.03 a | 1.454 ± 0.03 a | NF | 7.023 ± 0.22 b | 7.023 ± 0.22 b |
| Hydroxycinnamic acids | 119.557 ± 0.88 a | 92.101 ± 1.33 b | 211.658 ± 2.33 c | 39.607 ± 1.45 d | 72.408 ± 3.33 e | 112.014 ± 1.44 f | 13.479 ± 1.41 g | 52.187 ± 0.44 h | 65.666 ± 1.33 i |
| Flavonols | 44.712 ± 0.78 a | 17.270 ± 0.91 b | 61.982 ± 1.88 c | 1.029 ± 0.02 d | 0.931 ± 0.02 d | 1.960 ± 0.08 e | 52.159 ± 1.33 f | 78.294 ± 2.33 g | 130.453 ± 4.55 h |
| Dihydrochalcones | 31.880 ± 0.66 a | 12.880 ± 1.66 b | 44.760 ± 0.83 c | 12.226 ± 1.63 b | 9.739 ± 0.56 d | 21.965 ± 0.67 e | 19.223 ± 0.87 e | 28.678 ± 0.76 f | 47.900 ± 1.76 g |
| Total PPs | 196.189 ± 11.12 a | 126.565 ± 7.34 b | 322.754 ± 15.76 c | 52.862 ± 3.44 d | 89.254 ± 2.67 e | 142.116 ± 1.67 f | 84.860 ± 0.56 g | 180.522 ± 11.78 h | 265.382 ± 7.65 |
| Compound | Golden Delicious (whole fruit) | Golden Delicious (flesh) | Golden Delicious (peel) | ||||||
| SDP | SCP | Total | SDP | SCP | Total | SDP | SCP | Total | |
| Flavanols | 0.143 ± 0.02 a | 1.512 ± 0.04 b | 1.655 ±0.03 c | NF | 0.108 ±0.04 d | 0.108 ± 0.04 d | NF | 1.712 ±0.03 e | 1.712 ± 0.03 e |
| Procyanidins | NF | 0.796 ±0.01 a | 0.796 ± 0.01 a | NF | 0.035 ±0.002 b | 0.035 ±0.002 b | NF | 3.679 ±0.03 c | 3.679 ±0.03 c |
| Hydroxycinnamic acids | 83.120 ± 1.56 a | 75.132 ± 2.44 b | 158.252 ± 3.67 c | 3.860 ± 0.77 d | 5.587 ± 0.99 e | 9.447 ± 0.88 f | 1.401 ± 0.05 g | 6.314 ± 0.14 h | 7.715 ± 0.87 i |
| Flavonols | 22.641 ± 0.99 a | 5.695 ± 1.44 b | 28.336 ± 0.88 c | 1.913 ± 0.01 d | 2.947 ± 0.01 e | 4.859 ± 0.44 f | 93.074 ± 1.66 g | 67.314 ±2.77 h | 160.388 ± 0.63 i |
| Dihydrochalcones | 11.723 ± 0.88 a | 4.641 ± 0.77 b | 16.364 ± 0.71 c | 0.211 ± 0.03 d | 0.517 ± 0.01 e | 0.728 ± 0.05 f | 5.255 ± 0.03 g | 3.226 ± 0.11 h | 8.481 ± 0.92 i |
| Total PPs | 117.627 ± 1.55 a | 87.776 ± 2.55 b | 205.403 ± 5.56 c | 5.983 ± 0.54 d | 9.194 ± 0.65 e | 15.178 ± 0.43 f | 99.730 ± 1.66 g | 82.245 ±1.87 h | 181.976 ± 3.44 i |
| Compound | Limoncella (whole fruit) | Limoncella (flesh) | Limoncella (peel) | ||||||
| SDP | SCP | Total | SDP | SCP | Total | SDP | SCP | Total | |
| Flavanols | 0.621 ± 0.01 a | 9.843 ±0.11 b | 10.464 ± 0.55 c | 0.003 ± 0.001 d | 5.557 ± 0.61 e | 5.560 ± 0.65 e | NF | 16.449 ± 1.33 f | 16.449 ± 1.33 f |
| Procyanidins | NF | 5.997 ± 0.34 a | 5.997 ± 0.34 a | 0.001 ± 0.0001 b | 1.549 ± 0.02 c | 1.550 ± 0.02 c | NF | 8.359 ± 0.76 d | 8.359 ± 0.76 d |
| Hydroxycinnamic acids | 97.438 ± 2.55 a | 113.302 ± 9.11 b | 210.740 ± 3.76 c | 45.980 ± 2.66 d | 120.023 ± 2.65 e | 166.002 ± 3.11 f | 14.352 ± 0.56 g | 61.785 ± 2.76 h | 137.922 ± 2.79 i |
| Flavonols | 58.800 ± 1.67 a | 19.554 ± 2.76 b | 78.354 ± 3.65 c | 1.016 ± 0.02 d | 0.337 ± 0.03 e | 1.353 ± 0.06 f | 56.650 ± 2.76 g | 76.914 ± 2.69 h | 133.564 ± 3.71 i |
| Dihydrochalcones | 37.678 ± 1.87 a | 17.706 ± 0.91 b | 55.384 ± 2.54 c | 19.201 ± 0.65 d | 10.578 ± 0.54 e | 29.779 ± 1.62 f | 3.759 ± 0.23 g | 28.371 ± 1.81 h | 32.130 ± 0.65 i |
| Total PPs | 194.538 ± 2.87 a | 166.402 ± 2.89 b | 360.940 ± 3.91 c | 66.201 ± 0.81 d | 138.044 ± 2.97 e | 204.245 ± 4.11 f | 74.761 ± 3.44 g | 191.878 ± 1.33 h | 266.639 ± 5.79 i |
| Compound | Red Delicious (whole fruit) | Red Delicious (flesh) | Red Delicious (peel) | ||||||
| SDP | SCP | Total | SDP | SCP | Total | SDP | SCP | Total | |
| Flavanols | 0.448 ± 0.03 a | 1.091 ± 0.04 b | 1.538 ± 0.01 c | NF | 0.261 ± 0.04 d | 0.261 ± 0.04 d | NF | 2.106 ± 0.05 e | 2.106 ± 0.05 e |
| Procyanidins | NF | 0.608 ± 0.03 a | 0.608 ± 0.03 a | NF | 0.279 ± 0.01 b | 0.279 ± 0.01 b | NF | 3.943 ± 0.14 c | 3.943 ± 0.14 c |
| Hydroxycinnamic acids | 85.997 ± 3.34 a | 46.019 ± 1.67 b | 132.016 ± 2.66 c | 2.055 ± 0.33 d | 2.757 ± 0.11 e | 4.812 ± 0.77 f | 2.571 ± 0.66 g | 5.059 ± 0.88 h | 7.630 ± 1.63 i |
| Flavonols | 8.426 ± 0.56 a | 2.095 ± 0.77 b | 10.520 ± 0.91 c | 0.164 ± 0.01 d | 0.644 ± 0.02 e | 0.807 ± 0.02 f | 73.498 ± 2.67 g | 46.954 ± 1.89 h | 120.453 ± 3.91 i |
| Dihydrochalcones | 9.056 ± 1.22 a | 2.971 ± 0.91 b | 12.027 ± 0.56 c | 0.059 ±0.004 d | 0.253 ± 0.02 e | 0.313 ± 0.01 f | 17.002 ± 0.91 g | 9.563 ± 1.56 h | 26.566 ± 0.87 i |
| Total PPs | 103.926 ± 2.75 a | 52.783 ± 3.67 b | 156.709 ± 4.56 c | 2.278 ± 0.95 d | 4.194 ± 0.56 e | 6.472 ± 0.95 f | 93.071 ± 2.96 g | 67.626 ± 2.77 h | 160.697 ± 3.83 i |