Table Info

Table 1.

Flavanol, dihydrochalcone, and flavonol composition and distribution in core, pulp, and peel of apple fruit (ug/g)

Variety	Part	Gallic acid	Protocatechuic acid	Caffeic acid	Neochlorogenic acid	Chlorogenic acid	p-coumaric acid	Ferulic acid
FS	Core	3.153 ± 0.013	1.781 ± 0.011	2.657 ± 0.06	4.031 ± 0.037	153.295 ± 21.2	0.540 ± 0.090	0.524 ± 0.004
	Pulp	0.047 ± 0.006	0.748 ± 0.009	3.439 ± 0.83	3.475 ± 0.045	90.569 ± 1.97	0.082 ± 0.001	0.875 ± 0.007
	Peel	4.173 ± 0.021	3.457 ± 0.057	15.167 ± 0.92	9.677 ± 0.096	76.873 ± 1.11	3.046 ± 0.087	4.670 ± 0.089
QP	Core	3.142 ± 0.015	2.112 ± 0.029	40.643 ± 1.56	18.572 ± 0.198	213.804 ± 5.86	2.018 ± 0.031	4.272 ± 0.092
	Pulp	1.944 ± 0.008	3.545 ± 0.053	19.929 ± 0.87	8.304 ± 0.087	36.377 ± 1.00	0.779 ± 0.062	1.139 ± 0.074
	Peel	3.420 ± 0.013	3.099 ± 0.048	29.135 ± 0.33	6.237 ± 0.074	16.796 ± 0.76	0.189 ± 0.007	1.980 ± 0.057
HH	Core	3.752 ± 0.021	1.240 ± 0.029	6.197 ± 0.95	11.425 ± 0.154	21.493 ± 0.92	LD	LD
	Pulp	2.608 ± 0.033	0.861 ± 0.008	6.894 ± 0.73	8.602 ± 0.102	25.367 ± 0.89	LD	1.054 ± 0.039
	Peel	4.488 ± 0.054	6.200 ± 0.074	64.085 ± 0.44	17.453 ± 0.933	57.097 ± 1.57	LD	8.795 ± 0.078
QG	Core	4.155 ± 0.047	2.018 ± 0.042	2.605 ± 0.51	2.563 ± 0.087	389.675 ± 9.54	LD	3.380 ± 0.067
	Pulp	1.385 ± 0.023	0.886 ± 0.009	2.546 ± 0.47	0.824 ± 0.055	215.055 ± 6.39	0.317 ± 0.003	3.105 ± 0.032
	Peel	4.364 ± 0.055	1.654 ± 0.015	7.150 ± 0.88	1.379 ± 0.099	234.573 ± 11.91	LD	6.399 ± 0.045
JS	Core	4.426 ± 0.037	2.635 ± 0.017	25.295 ± 1.01	9.495 ± 0.201	364.027 ± 13.65	0.696 ± 0.004	1.747 ± 0.029
	Pulp	1.888 ± 0.007	1.729 ± 0.023	19.242 ± 0.65	8.258 ± 0.179	150.299 ± 11.78	0.058 ± 0.001	0.312 ± 0.005
	Peel	3.674 ± 0.031	2.093 ± 0.044	39.338 ± 1.34	13.247 ± 0.327	135.727 ± 13.88	1.413 ± 0.002	4.722 ± 0.062
CMO	Core	4.860 ± 0.056	4.196 ± 0.063	19.054 ± 0.94	20.568 ± 0.584	233.094 ± 12.94	3.15 ± 0.034	3.976 ± 0.043
	Pulp	1.145 ± 0.014	0.711 ± 0.007	4.220 ± 0.07	3.487 ± 0.062	125.247 ± 9.32	0.167 ± 0.008	LD
	Peel	2.793 ± 0.023	4.507 ± 0.058	52.778 ± 1.58	17.287 ± 0.667	103.697 ± 8.77	3.712 ± 0.032	6.285 ± 0.051
GL	Core	4.789 ± 0.072	1.235 ± 0.009	29.023 ± 0.457	17.104 ± 0.932	133.438 ± 3.421	1.844 ± 0.033	2.441 ± 0.808
	Pulp	3.300 ± 0.039	2.395 ± 0.034	27.361 ± 0.655	10.067 ± 0.546	37.031 ± 1.023	2.112 ± 0.057	1.066 ± 0.993
	Peel	6.412 ± 0.078	6.031 ± 0.088	55.240 ± 1.533	28.873 ± 0.894	61.689 ± 1.967	6.937 ± 0.101	9.005 ± 0.976

Data are presented as mean ± SD of three independent experiments, different letters follow indicate significant differences (P < 0.05). LD: lower than detection limit

Declarations

Author contributions

XL, JXH and WYW: Conceptualization, Investigation, Writing—original draft, Writing—review & editing. JB: Validation, Writing—review & editing, Supervision. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Not applicable.

Funding

This work is funded by China Agricultural Research system [CARS-27], and the earmarked fund for the National Natural Science Foundation of China, “Mechanism study of polyphenol-pectin interaction on the oxidation characteristics of polyphenols in dried apple storage process [31901714]” The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

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