The influence of high-pressure processing (HPP) (400, 500 and 600 MPa at 35 °C for 5 min) on different classes of phenolic compounds and antioxidant activity (AA) of ‘Golden Delicious’ apple from two different growing regions, northeastern of Spain (lowland climate) (S-apples) and north of Italy (mid-mountain climate) (I-apples) was investigated. Total hydroxycinnamic acids, total dihydrochalcones and total flavan-3-ols content were higher in S-apple (untreated and HPP-treated) than in I-apples and total flavonols content was higher in I-apples. HPP affected phenolic compounds and AA depending on the apple geographical origin. 400 MPa/35 °C/5 min increased total flavonols (30%) and maintained total phenolic compounds determined by HPLC (TP-HPLC) in S-apples. The higher increase of TP-HPLC (54%) was achieved when I-apple was treated at 600 MPa. Untreated and HPP-treated I-apples displayed higher AA than S-apples. HPP (400 and 600 MPa) increased AA in I-apple. Positive correlations were found between TP-HPLC and AA (TP-FC, DPPH^·, ABTS^·+ and FRAP) in both Italian and Spanish apples.

Industrial relevance

The apples of cultivar ‘Golden Delicious’ are one of the most consumed fruits in the UE. High-pressure processing (HPP) of these fruits acquires great importance to obtain ingredients and apple functional foods highly demanded by consumers. For this, it is necessary to know the process variables and plant material that favor greater extraction of phenolic compounds and antioxidant activity characteristics. This paper provides useful results to help fruit processor to select the appropriate HPP conditions and the geographical origin of ‘Golden Delicious’ apple to obtain apple-based products with high content on different classes of phenolic compounds with beneficial health effects.

中文翻译：

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高压加工对不同产地苹果“黄金美味”的类黄酮，羟肉桂酸，二氢查耳酮和抗氧化活性的影响

高压加工（HPP）（在35°C下进行400、500和600 MPa在5分钟下）对来自东北两个不同生长区域的'金色美味'苹果的不同酚类化合物和抗氧化活性（AA）的影响对西班牙（低地气候）（S型苹果）和意大利北部（中山气候）（I型苹果）进行了调查。S-苹果（未处理和HPP处理）的总羟基肉桂酸，总二氢查耳酮和总黄烷-3-醇含量高于I-苹果，而I-苹果中总黄酮醇含量更高。HPP影响的酚类化合物和AA取决于苹果的地理来源。400 MPa / 35°C / 5 min可增加S-苹果中总黄酮醇（30％）的含量，并保持HPLC（TP-HPLC）测定的总酚类化合物的含量。当在600 MPa下处理I-apple时，TP-HPLC的增加更高（54％）。未经处理和经HPP处理的I型苹果显示出比S型苹果更高的AA。HPP（400和600 MPa）增加了I型苹果的AA。TP-HPLC与AA（TP-FC，DPPH^·，ABTS ^·+和FRAP）在意大利和西班牙的苹果中使用。

行业相关性

品种“黄金美味”的苹果是UE中消耗最多的水果之一。这些水果的高压加工（HPP）对于获得消费者高度需求的成分和苹果功能食品非常重要。为此，有必要知道有利于更大程度地提取酚类化合物和抗氧化活性特征的工艺变量和植物材料。本文提供了有用的结果，可帮助水果加工者选择合适的HPP条件和“金冠”苹果的地理来源，以获得对不同类别的酚类化合物含量高的苹果类产品，对健康有益。