<b>Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

• Published in: Acta Scientiarum: Technology
• Main Authors: Luciana Ercoli, Érica Oliveira Barizão, Joana Shuelter Boeing, Marcus Vinícius Kvitschal, Jesuí Vergilio Visentainer, Vitor de Cinque Almeida
• Format: Article
• Language: Portuguese
• Published: Universidade Estadual de Maringá 2017-02-01
• Subjects: Antioxidant capacity; phenolic compounds; enzymatic browning; polyphenoloxidase enzyme; apple genotypes.
• Online Access: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27913

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed.