Research Article

Phenolic compounds in some apple (Malus domestica Borkh) cultivars of organic and integrated production

  1. Robert Veberic1,*,
  2. Mateja Trobec1,
  3. Karin Herbinger2,
  4. Melanie Hofer2,
  5. Dieter Grill2,
  6. Franci Stampar1

Article first published online: 31 MAR 2005

DOI: 10.1002/jsfa.2113

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 85, Issue 10, pages 1687–1694, 15 August 2005

Additional Information

How to Cite

Veberic, R., Trobec, M., Herbinger, K., Hofer, M., Grill, D. and Stampar, F. (2005), Phenolic compounds in some apple (Malus domestica Borkh) cultivars of organic and integrated production. J. Sci. Food Agric., 85: 1687–1694. doi: 10.1002/jsfa.2113

Author Information

  1. 1

    University of Ljubljana, Biotechnical Faculty, Agronomy Department, Chair for Fruit Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

  2. 2

    University of Graz, Institute for Plant Sciences, Schubertstraße 51, A-8020 Graz, Austria

*University of Ljubljana, Biotechnical Faculty, Agronomy Department, Chair for Fruit Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Publication History

  1. Issue published online: 27 JUN 2005
  2. Article first published online: 31 MAR 2005
  3. Manuscript Accepted: 20 OCT 2004
  4. Manuscript Revised: 1 SEP 2004
  5. Manuscript Received: 31 MAY 2003

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Keywords:

  • apple;
  • phenolic compounds;
  • peel;
  • pulp;
  • integrated fruit production;
  • organic fruit production

Abstract

Eleven organically grown apple cultivars and 11 apple cultivars of integrated production from Austria and Slovenia were analyzed by HPLC for the content of phenolic compounds in peel and pulp. We identified chlorogenic acid, p-coumaric acid, procyanidin B3, protocatechuic acid, (−)-epicatechin, phloridzin, rutin and quercetin-3-rhamnoside in apple peel. In apple pulp, (+)-catechin was also identified in all the cultivars. Some other phenols (procyanidin B3, rutin and quercetin-3-rhamnoside) could not be identified or were not properly separated. With regard to the phenolic content in the apple peel, there were no differences between organically grown apple cultivars and apple cultivars of integrated production. Organically grown apples, however, exhibited a higher content of phenolic substances in the apple pulp compared with the apple cultivars of integrated production. This may be due either to the different genotype source or to the growing technology. Higher concentrations of phenolic compounds in organically grown cultivars could be a result of plant response to stress. The apple peel contained higher concentrations of identified phenols than the pulp. The apple peel represents up to 10% of the whole fruit; therefore the phenolsic compounds in the pulp are of greater importance to the consumer than the phenolic compounds in the peel. Copyright © 2005 Society of Chemical Industry

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