The Effect of Storage Conditions on the Content of Molecules in Malus domestica ‘Chopin’ cv. and Their In Vitro Antioxidant Activity

The apple fruit is one of the most widely cultivated temperate fruits and a rich source of bioactive compounds. Since a growing number of consumers are increasingly seeking safe and healthy food production, organic apple production provides this possibility. In this study, the content of bioactive compounds in organic apples depending on temperature and storage time were determined. ‘Chopin’ apples were stored for 7, 14 and 21 days at 5 °C and 20 °C. All analyses were performed using the HPLC method. The control samples of fresh apples contained the highest content of vitamin C (21.87 mg/100 g FW), L-ascorbic (11.50 mg/100 g FW), DHA (10.37 mg/100 g FW), total carotenoids (2.82 mg/100 g FW), β-carotene (0.21 mg/100 g FW) and lutein (2.41 mg/100 g FW). Samples stored at 20 °C had the highest content of total carotenoids and lutein, but samples stored at 5 °C contained the most β-carotene and zeaxanthin. Apples stored at 20 °C contained significantly more chlorophyll a (0.05 g/100 g FW). The samples stored at 5 °C contained the most total polyphenols. Samples stored for 14 days were characterized by the highest content of total flavonoids. Samples stored for 21 days were characterized by the highest content of epigallocatechin and quercetin-3-O-rutinoside, but the highest content of quercetin and kaempferol was found in control samples. The highest content of total flavonoids was found in apples stored at 5 °C.     

Relationship between Phenolic Compounds,Antioxidant Properties,and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)

Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples.     

Changes in Volatile Compounds in Short-Term High CO2-Treated ‘Seolhyang’ Strawberry (Fragaria × ananassa) Fruit during Cold Storage

‘Seolhyang’ strawberry is harvested before it is fully ripened and treated with CO₂ to extend the shelf-life. However, the volatile changes in the ‘Seolhyang’ strawberry after short-term CO₂ treatment have not been investigated, although the volatile profile is an important quality attribute. Herein, we investigated the effect of short-term high CO₂ treatment on the changes in the composition of volatile compounds in ‘Seolhyang’ strawberries at two ripening stages (i.e., half-red and bright-red) during cold storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry. Furthermore, the effect of CO₂ treatment on fruit quality with respect to the aroma was investigated. A total of 30 volatile compounds were identified. Storage increased the volatile compound concentrations, and the total concentration of volatiles in the CO₂-treated strawberries was lower than that of the untreated strawberries during storage. The production of some characteristic strawberry volatiles (e.g., 4-methoxy-2,5-dimethyl-3(2H)-furanone) was inhibited in CO₂-treated strawberries. However, CO₂ treatment helped maintain the concentrations of hexanal and 2-hexenal, which are responsible for the fresh odor in strawberries. Interestingly, CO₂ treatment suppressed the production of off-odor volatiles, acetaldehyde, and hexanoic acid during strawberry storage. Thus, short-term CO₂ treatment may help maintain the fresh aroma of strawberries during cold storage.     

High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties,Texture Parameters,and Volatile Flavor Compounds

High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.     

Stereospecific high‐performance liquid chromatography of taxifolin,applications in pharmacokinetics,and determination in tu fu ling (Rhizoma smilacis glabrae) and apple (Malus × domestica)

A stereospecific method of analysis of racemic taxifolin (+/?3,5,7,3′,4′‐pentahydroxyflavanone) in biological fluids is necessary to study pharmacokinetics and disposition in fruit and herbs. A simple high‐performance liquid chromatographic method was developed for the determination of all four taxifolin enantiomers. Separation was achieved on a Chiralcel® OJ‐RH column with UV detection at 288 nm. The standard curves in serum were linear over a range of 0.5–100.0 µg/mL for each enantiomer. The mean extraction efficiency was >88.0%. Precision of the assay was <15% (CV), and was within 12% at the limit of quantitation (0.5 µg/mL). The bias of the assay was <15%, and was within 6% at the limit of quantitation. The assay was successfully applied to stereospecific disposition of taxifolin enantiomers in rats and to the quantification of taxifolin enantiomers in tu fu ling (Rhizoma smilacis glabrae) and apple (Malus × domestica). Copyright © 2009 John Wiley & Sons, Ltd.     

Ultrasonic and Volumetric Studies of Molecular Interactions in Acetonitrile + 1‐Alkanol (C6, C8, C10) Binary Liquid Mixtures at Different Temperatures

The densities, ρ, and ultrasonic speeds, u, have been measured in the binary liquid mixtures of acetonitrile (ACN) with 1‐hexanol, 1‐octanol and 1‐decanol, and in the pure components, as a function of composition at 25, 30, 35, 40 and 45 °C. The deviations in isentropic compressibility, Δκ_s, excess molar volume, V^E, deviations in ultrasonic speed, Δu, apparent molar compressibility, K_?2, apparent molar volume, V_?2, partial molar compressibility, $ {\rm \bar K}^\circ _{\phi,2} $, and partial molar volume, $ {\rm \bar V}^\circ _2 $, of 1‐alkanols in ACN have been calculated from the experimental data of densities and ultrasonic speeds. The variations of these parameters with composition of the mixtures indicate that the structure‐breaking effect dominates over that of the hydrogen‐bonding effect between unlike molecules, suggesting that ACN‐alkanol interaction is weaker than ACN‐ACN and alkanol‐alkanol interactions, and that the interaction (ACN‐alkanol) follows the order: 1‐hexanol > 1‐octanol > 1‐decanol. The excess molar volume data have been analysed by using Flory and Prigogine‐Flory‐Patterson theories. Further, the ultrasonic speeds in these mixtures were theoretically calculated with the help of several theories and empirical relations using the pure component data. The validity and relative merits of these theories and relations have been discussed.