Phytochemical and physicochemical studies of different apple varieties grown in Morocco

IF 2.1 4区化学 Q3 CHEMISTRY, MULTIDISCIPLINARY

Open Chemistry Pub Date : 2024-03-01 DOI:10.1515/chem-2023-0205

Kara Mohammed, Hamza Saghrouchni, Youness El Abdali, Assouguem Amine, Nouha Haoudi, Mohamed El fadili, Aya Amar, Tareq Hamijo, Isil Var, Riaz Ullah, Zerhouni Abdou Rachid, Bahhou Jamila

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Abstract

The apple is an important part of the human diet and is one of the most popular fruits in Morocco, with varieties that are now suitable for human consumption. This study aims to clarify several aspects of apples, such as their physical and chemical compositions and nutrient profiles. Total polyphenols, flavonoids, tannins, and anthocyanins were determined using spectrophotometer and organic acid compounds were identified by high-performance liquid chromatography-ultraviolet. The results show a significant difference between the several varieties under study in terms of their physico-chemical and phyto-chemical characteristics. In general, the studied apples are juiciness, with a percentage ranging from 60 to 71%. The pH values demonstrate how acidic the apples are. The Brix parameter denotes values greater than 13°Brix. Total polyphenols and condensed tannins (1154.65 ± 13.54 µg EAG/g and 514.09 ± 32.40 µg EAT/g, respectively) are more present in the Ahjjani variety than they are in other varieties. This demonstrates their good nutritional quality while not being consumable. However, the Story variety has a predominance of flavonoids (75.074 ± 2.309 µg QE/g) and flavones (45.074 ± 2.09 µg QE/g). The detection of organic acids has shown that the acid succinic is the most abundant in all the varieties of studied apple fruits. These results allow us to infer that non-consumable varieties are also important dietary sources of bioactive molecules, notably for polyphenols. The fact that these kinds can be used to produce other byproducts is therefore highly intriguing.

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摩洛哥不同苹果品种的植物化学和物理化学研究

苹果是人类饮食的重要组成部分，也是摩洛哥最受欢迎的水果之一，其品种现已适合人类食用。本研究旨在阐明苹果的几个方面，如理化成分和营养成分。使用分光光度计测定了总多酚、类黄酮、单宁和花青素，并使用高效液相色谱-紫外法鉴定了有机酸化合物。结果表明，所研究的几个品种在物理化学和植物化学特征方面存在明显差异。一般来说，所研究的苹果多汁，比例从 60% 到 71% 不等。pH 值显示了苹果的酸度。Brix 参数表示数值大于 13°Brix。总多酚和缩合单宁（分别为 1154.65 ± 13.54 µg EAG/g 和 514.09 ± 32.40 µg EAT/g）在 Ahjjani 品种中的含量高于其他品种。这表明它们具有良好的营养品质，但不能食用。不过，Story 品种主要含有黄酮类化合物（75.074 ± 2.309 µg QE/g）和黄酮类化合物（45.074 ± 2.09 µg QE/g）。有机酸的检测结果表明，琥珀酸在所有研究品种的苹果果实中含量最高。这些结果使我们能够推断，非食用品种也是生物活性分子的重要膳食来源，特别是多酚。因此，这些品种可用于生产其他副产品这一事实非常引人关注。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Open Chemistry CHEMISTRY, MULTIDISCIPLINARY-

CiteScore

3.80

自引率

4.30%

发文量

审稿时长

6 weeks

期刊介绍： Open Chemistry is a peer-reviewed, open access journal that publishes original research, reviews and short communications in the fields of chemistry in an ongoing way. The central goal is to provide a hub for researchers working across all subjects to present their discoveries, and to be a forum for the discussion of the important issues in the field. The journal is the premier source for cutting edge research in fundamental chemistry and it provides high quality peer review services for its authors across the world. Moreover, it allows for libraries everywhere to avoid subscribing to multiple local publications, and to receive instead all the necessary chemistry research from a single source available to the entire scientific community.