Bioanalytical characterization of apple juice from 88 grafted and nongrafted apple varieties grown in Upper Austria

Peter Lanzerstorfer, Jürgen Wruss, Stefan Huemer, Andrea Steininger, Ulrike Müller, Markus Himmelsbach, Daniela Martina Borgmann, Stephan Winkler, Otmar Höglinger, Julian Weghuber

Publikation: Beitrag in FachzeitschriftArtikelBegutachtung

21 Zitate (Scopus)


The compositional characteristics of untreated pure juice prepared from 88 apple varieties grown in the region of Eferding/Upper Austria were determined. Many of the analyzed varieties are noncommercial, old varieties not present in the market. The aim of the study was to quantitate the mineral, phosphate, trace elements, and polyphenolic content in order to identify varieties that are of particular interest for a wider distribution. Great variations among the investigated varieties could be found. This holds especially true for the total polyphenolic content (TPC) ranging from 103.2 to 2,275.6 mg/L. A clear dependence of the antioxidant capacity on the TPC levels was detected. Bioinformatics was employed to find specific interrelationships, such as Mg²⁺/Mn²⁺ and PO₄³⁻/K⁺, between the analyzed bio- and phytochemical parameters. Furthermore, special attention was drawn on putative effects of grafting on the phytochemical composition of apple varieties. By grafting 27 different apple varieties on two trees grown close to each other, it could be shown that the apple fruits remain their characteristic phytochemical composition. Finally, apple juice prepared from selected varieties was further characterized by additional biochemical analysis including cytotoxicity, epidermal growth factor receptor (EGFR) inhibition, and α-amylase activity tests. Cytotoxicity and inhibition of EGFR activation were found to be dependent on the TPC, while α-amylase activity was reduced by the apple juices independent of the presence of polyphenolic substances. Taken together selected apple varieties investigated within this study might serve as preferable sources for the development of apple-based food with a strong focus on health beneficial effects.

Seiten (von - bis)1047-1056
FachzeitschriftJournal of Agricultural and Food Chemistry
PublikationsstatusVeröffentlicht - 5 Feb. 2014


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