Polyphenolic Profiles, Antioxidant and α-Glucosidase Inhibitory Activities of Three SmallFruited Apple Cultivars From Northeast China

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-23 DOI:10.1111/1750-3841.70551

Yongtao Tian, Xinran Wang, Changxin Zhu, Yamei Yao, Yu Teng, Yiling Xu, Di Wang, Wenshu Wang, Liya Hong

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引用次数: 0

Abstract

“Saiwaihong” (SWH), “K9” (K9), and “Longfeng” (LF), emerging small-fruited apple (Malus pumila Mill.) cultivars from Northeast China, enrich global apple germplasm and diversify fruit market offerings. However, their polyphenolic profiles and associated bioactivities remain poorly characterized. This study systematically compared the polyphenolic composition, in vitro antioxidant capacity, and α-glucosidase inhibitory activity (α-GIA) of peels and pulps from the three cultivars against the commercial “Red Fuji” (RF). Results revealed that total polyphenol (TPC), total flavonoid (TFC), and total flavanol (TFAC) contents followed the order SWH > RF > K9 > LF (p < 0.05), with peel more than double the levels in pulps across all cultivars. UPLC-Q-TOF-MS identified 25 polyphenols, including 5 phenolic acids, 7 flavan-3-ols, 10 flavonols, 2 dihydrochalcones, and 1 anthocyanin. SWH peels were rich in flavan-3-ols and dihydrochalcones, K9 peels dominated in flavonols, and LF pulps exhibited the highest chlorogenic acid levels. In all Trolox equivalent antioxidant capacities (TEAC, i.e., DPPH and ABTS radical scavenging activity, and ferric reducing antioxidant power) and α-GIA, SWH peels exhibited the highest levels, significantly surpassing the other cultivars. Principal component analysis confirmed significant inter-cultivar divergence in polyphenolic profiles (P < 0.05). Pearson correlations showed strong correlations (r > 0.7, p < 0.01) between TEAC, α-GIA, and TPC/TFC. Procyanidins, epicatechin, and phlorizin 2′-O-xyloglucoside emerged as key TEAC markers, whereas chlorogenic acid and quercetin glycosides were primary α-GIA markers. These findings underscored the potential of SWH, K9, and LF cultivars for developing polyphenol-enriched apple products with enhanced functional properties, providing a scientific basis for cultivar-specific quality assessment and nutraceutical applications.

Practical Applications

The phenolic composition, content, antioxidant activity, and α-glucosidase inhibitory activity of three cold-hardy small-fruited apple cultivars (Malus pumila “Saiwaihong,” “K9,” “Longfeng”) were systematically analyzed, which provides scientific data for the quality evaluation, precise development, and utilization of functional and nutritious dietary products and serves as a reference for the cultivation of cold-region apple cultivars and the diversification of market fruits.

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3个东北小果苹果品种的多酚谱、抗氧化和α-葡萄糖苷酶抑制活性

“塞外红”（SWH）、“K9”（K9）和“龙凤”（LF）是中国东北新兴的小果苹果品种，丰富了全球苹果种质资源，丰富了水果市场。然而，它们的多酚谱和相关的生物活性仍然很不清楚。本研究系统比较了3个品种的果皮和果肉的多酚成分、体外抗氧化能力和α-葡萄糖苷酶抑制活性（α-GIA）与市售“红富士”（RF）的差异。结果表明，各品种果肉中总多酚（TPC）、总黄酮（TFC）和总黄烷醇（TFAC）含量依次为SWH b> RF > K9 > LF (p < 0.05)，果皮含量均在2倍以上。UPLC-Q-TOF-MS鉴定出25种多酚，包括5种酚酸、7种黄烷-3-醇、10种黄酮醇、2种二氢查尔酮和1种花青素。SWH果皮富含黄烷-3-醇和二氢查尔酮，K9果皮以黄酮醇为主，LF果皮绿原酸含量最高。在所有Trolox等效抗氧化能力（TEAC，即DPPH和ABTS自由基清除能力和铁还原抗氧化能力）和α-GIA中，SWH果皮表现出最高水平，显著优于其他品种。主成分分析证实品种间多酚谱差异显著（P < 0.05）。Pearson相关分析显示，TEAC、α-GIA与TPC/TFC之间存在较强的相关性（r >.7, p < 0.01）。原花青素、表儿茶素和根连素2′- o -木糖苷是TEAC的关键标记，而绿原酸和槲皮素糖苷是主要的α-GIA标记。这些研究结果表明，SWH、K9和LF品种具有开发功能特性更强的富含多酚的苹果产品的潜力，为品种特异性品质评价和营养保健应用提供了科学依据。实际应用:对3个耐寒小果苹果品种（Malus pumila“赛外红”、“K9”、“龙凤”）的酚类成分、含量、抗氧化活性和α-葡萄糖苷酶抑制活性进行了系统分析，为功能性营养膳食产品的品质评价、精准开发和利用提供了科学数据，为寒地苹果品种的培育和市场果实的多样化提供了参考。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.