Nutritional Composition of Fruit Cultivars

Monique Simmonds, Victor R Preedy, Victor R. Preedy

• Publisher: Academic Press
• Year: 2015
• Print ISBN:
  9780124081178
• eBook ISBN:
  9780124080645
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices. Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points. - Presents the botanical aspects and composition of both traditional and modern plants, including in-depth insight into current research, and overall summary points for each fruit for consistent comparison and ease of reference - Provides important information in the consideration of preservation, transference, or re-introduction of historical/traditional cultivars into current crop science - Provides details on compositional and sensory parameters, from aroma and taste to micro- and macronutrients - Includes data on nutraceuticals and novel components that have proven to impact on, or be important in, food quality, storage, processing, storage, and marketing

Chapter 1

Profile of Compounds in Different Cultivars of Apple (Malus x domestica)

Monique S.J. Simmonds, and Melanie-Jayne R. Howes Royal Botanic Gardens, Kew, Richmond, Surrey, UK

Abstract

The cultivation of apples (Malus x domestica) can be traced back for thousands of years to Asia and to Malus sieversii, which grows in temperate forests of central Asia. As the apple spread through Asia, into Europe, Russia and then into the Americas, Australia, and New Zealand, the number of locally grown cultivars increased. The difference in the diversity and levels of phenolic compounds in heritage and commercial cultivars is reviewed. Overall, older cultivars have higher levels of phenolic compounds than many of the modern commercial cultivars. Most phenolic compounds occur in higher concentrations in the peel than in the flesh. The biological activity of many of the phenolics found in apples is reviewed. Apples clearly contain compounds that have potential health benefits; however, more research is needed to evaluate what levels of these compounds are needed to have a beneficial impact on our health.

Keywords

Chlorogenic acid; Cultivars; Dihydrochalcones; Epicatechin; Malus sieversii; Malus x domestica; Phenolics

Contents

Introduction 1

Botanical Aspects 2

The Chemistry of Heritage and Older Apple Cultivars 3

The Chemistry of Modern and Commercial Cultivars 8

Apple Polyphenols and Health 13

Summary 16

References 16

List of Abbreviations

FW

Fresh weight

DW

Dry weight

GAE

Gallic acid equivalent

Introduction

Early historical records show that apples have been cultivated in Asia and parts of Europe for thousands of years (Morgan and Richards, 1993). Remains of apples have been found in Anatolia that date back to 6500 BC, and by 500 BC the apple was being cultivated through the Persian Empire. The Romans cultivated the apple throughout northern and western Europe. It is estimated that by the thirteenth century, there were at least 120 cultivars in western Europe. The majority of the apple cultivars were used for cooking and for making drinks. The cultivation of apples spread in the seventeenth and eighteenth centuries with the creation of hundreds of cultivars. The Royal Horticultural Society of England records 1200 cultivars of apples in 1826. The diversity of eating apples increased in the eighteenth and nineteenth centuries, with many local cultivars being developed ...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Foreword
• Preface
• Chapter 1. Profile of Compounds in Different Cultivars of Apple (Malus x domestica)
• Chapter 2. Apricot (Prunus armeniaca L.)
• Chapter 3. Nutritional and Biochemical Composition of Banana (Musa spp.) Cultivars
• Chapter 4. Bilberry (Vaccinium myrtillus L.) Ecotypes
• Chapter 5. Black (Ribes nigrum L.) and Red Currant (Ribes rubrum L.) Cultivars
• Chapter 6. Composition of the Cherry (Prunus avium L. and Prunus cerasus L.; Rosaceae)
• Chapter 7. Nutritional Composition of Clementine (Citrus x clementina) Cultivars
• Chapter 8. Phytochemical Composition of the Large Cranberry (Vaccinium macrocarpon) and the Small Cranberry (Vaccinium oxycoccos)
• Chapter 9. Nutritional Value of the Pulp of Different Sugar Apple Cultivars (Annona squamosa L.)
• Chapter 10. Date Fruits: Nutritional Composition of Dates (Balanites aegyptiaca Delile and Phoenix dactylifera L.)
• Chapter 11. Phytochemical Composition of Common Fig (Ficus carica L.) Cultivars
• Chapter 12. Grape (Vitis species)
• Chapter 13. Guava (Psidium guajava L.) Cultivars: An Important Source of Nutrients for Human Health
• Chapter 14. Jackfruit (Artocarpus heterophylus)
• Chapter 15. The Nutritional Composition of Kiwifruit (Actinidia spp.)
• Chapter 16. Nutritional and Composition of Fruit Cultivars: Loquat (Eriobotrya japonica Lindl.)
• Chapter 17. Nutritional and Biochemical Composition of Lychee (Litchi chinensis Sonn.) Cultivars
• Chapter 18. Nutritional Composition of Mandarins
• Chapter 19. Nutrient and Flavor Content of Mango (Mangifera indica L.) Cultivars: An Appurtenance to the List of Staple Foods
• Chapter 20. Orange (Citrus sinensis (L.) Osbeck)
• Chapter 21. Composition of Papaya Fruit and Papaya Cultivars
• Chapter 22. Nutritional Composition of Passiflora Species
• Chapter 23. PEACH (Prunus persica (L.) Batsch)
• Chapter 24. Nutritional Composition of Pear Cultivars (Pyrus spp.)
• Chapter 25. Nutritional Composition of Pineapple (Ananas comosus (L.) Merr.)
• Chapter 26. Plum (Prunus domestica L. and P. salicina Lindl.)
• Chapter 27. Pomegranate Cultivars (Punica granatum L.)
• Chapter 28. Nutritional Composition of the Prickly Pear (Opuntia ficus-indica) Fruit
• Chapter 29. Chemical Composition of Raspberry (Rubus spp.) Cultivars
• Chapter 30. Strawberry: Phytochemical Composition of Strawberry (Fragaria × ananassa)
• Index