Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages

Abstract The effect of the variety (Gala, Lis Gala and Fuji Suprema) and the ripening stage (unripe, ripe and senescent) of apples on the phenolic compounds (HPLC) and antioxidant capacity (FRAP and DPPH) of apple juices and ciders were evaluated. The phenolic content of the Gala and Lis Gala apple juices decreased from the unripe to ripe stages and increased from the ripe to the senescent stages, while in the case of Fuji Suprema these values decreased with senescence. Fermentation caused a reduction (17 to 50%) of phenolics and the most affected were hydroxycinnamic acids and flavanols. Principal component analysis confirmed the influence of variety, and the use of multivariate regression (PLS) made it possible to create significant models (p摘要 本研究评估了苹果品种（嘎啦（Gala）、利斯嘎啦（Lis Gala）及富士至尊（Fuji Suprema））与成熟阶段（未成熟、成熟及衰老阶段）对苹果汁及苹果酒（cider）中酚类化合物（高效液相色谱法，HPLC）含量与抗氧化能力（FRAP、DPPH）的影响。嘎啦与利斯嘎啦苹果汁的酚类物质含量从未成熟阶段至成熟阶段呈下降趋势，从成熟阶段至衰老阶段则有所上升；而富士至尊苹果汁的酚类物质含量随衰老进程持续降低。发酵过程会使酚类物质含量降低17%至50%，其中受影响最显著的为羟基肉桂酸类与黄烷醇类。主成分分析验证了品种因素的影响，采用多元回归（偏最小二乘回归，PLS）可构建具有统计学意义的模型（p