Assessing the Variability of Extractable and Non-Extractable Phenolic Compounds in a Diverse Apple Breeding Population: Implications for Nutritional Quality and Health Benefitsâ€

Onwuchekwa Ogah
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Onwuchekwa Ogah: Department of Biotechnology, Ebonyi State University, Abakaliki, Nigeria

International Journal of Research and Innovation in Applied Science, 2024, vol. 9, issue 6, 242-248

Abstract: Polyphenols, particularly the extractable fraction, have been extensively studied, whereas literature on non-extractable polyphenols is limited or non-existent, despite both types exhibiting health-related activities. Most bioavailability and intervention studies attribute these activities solely to extractable polyphenols. In this study, both extractable and non-extractable polyphenols were analyzed in 15 apple varieties sourced from US apple farmers. The apples were harvested, peeled, frozen, and subsequently analyzed using high-performance liquid chromatography (HPLC). Six compounds, including procyanidin B1, epicatechin, 4-O-caffeoylquinic acid, chlorogenic acid, and ellagic acid, were identified and quantified in both extractable and non-extractable samples. The concentrations of non-extractable polyphenols (NEPP), such as ellagic acid B1 (1.12 ± 0.78 mg/ml), procyanidin B1 (1.29 ± 0.69 mg/ml), and catechin (1.100 ± 1.27 mg/ml), were significantly higher (P

Date: 2024
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