The organic food market is developing dynamically in many European countries and therefore studies concerning the nutritive value of organically produced foods are becoming increasingly important. It was found appropriate to conduct studies on selected bioactive substances and antioxidant properties of apple preserves prepared from organic vs. conventional apples. Three apple cultivars, Lobo, Boskoop and Cortland, were grown in organic and conventional orchards in the Mazovia region in Poland. Dry matter, total phenols, vitamin C, total flavones and antioxidant activity were determined in fresh and pasteurized apple purée. The apple purée prepared from the organic apples contained significantly more total phenols, vitamin C, total flavones and showed a higher antioxidant capacity than the preserves prepared from conventional apples. Processing had a negative effect on both antioxidant capacity and bioactive substances. After pasteurization, the content of vitamin C, total phenols and flavones and antioxidant properties have decreased in the apple purée from both agricultural systems (organic and conventional)

Hallmann, Ewelina

Rembiałkowska, Ewa

Rusaczonek, Anna

English

Organic Eprints

3rd  QLIF Congress, Hohenheim, Germany, March 20-23, 2007 Archived at http://orgprints.org/view/projects/int_conf_qlif2007.html                                                   Influence of Processing on Bioactive Substances Content and Antioxidant Properties of Apple Purée from Organic and Conventional Production in Poland Rembiałkowska,E.1, Hallmann E.2, Rusaczonek A.3 Key words:  apple purée, organic, conventional, polyphenols Abstract The organic food market is developing dynamically in many European countries and therefore studies concerning the nutritive value of organically produced foods are becoming increasingly important. It was found appropriate to conduct studies on selected bioactive substances and antioxidant properties of apple preserves prepared from organic vs. conventional apples. Three apple cultivars, Lobo, Boskoop and Cortland, were grown in organic and conventional orchards in the Mazovia region in Poland. Dry matter, total phenols, vitamin C, total flavones and antioxidant activity were determined in fresh and pasteurized apple purée. The apple purée prepared from the organic apples contained significantly more total phenols, vitamin C, total flavones and showed a higher antioxidant capacity than the preserves prepared from conventional apples. Processing had a negative effect on both antioxidant capacity and bioactive substances. After pasteurization, the content of vitamin C, total phenols and flavones and antioxidant properties have decreased in the apple purée from both agricultural systems (organic and conventional). Introduction The organic food market in Poland is developing dynamically, but in comparison to other European countries, it is still relatively small. The German organic food market is the good example - it is the second largest in the world after the USA (Meier - Ploeger 2005). Buying organic food is part of an ecological life style and tends to reflect the ideology and value system which encompasses caring about family health and protection of the environment (Wandel and Bugge 1997). Organic preserves are an important group of products for consumers who want to eat according to the organic rules. The fruit preserves (e.g. purée) can contain larger quantities of bioactive substances in comparison to fresh fruits. For example the antioxidant activity of the blueberry fruit concentrate was considerably higher in comparison to fresh juice (Ścibisz et al. 2004). According to epidemiological data the intake of flavonoids is inversely correlated with the risk of coronary heart disease and cancer. Apple purée has recently been described as a good source of polyphenols, procyanidins and quercetin glycosides, which have been found to exert strong antioxidant activity. Considerable evidence is available that processing of fruits causes a decrease in the bioactive substances in the final products such as juice or purée. During the processing of the blueberry fruit, anthocyanins and phenolic compounds are destroyed by oxidation processes. Fresh organic apples were found to contain  1 Division of Organic Foodstuff, Department of Functional Food and Commodity, Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, Poland 2 as above  3 Division of Functional Food and Commodity, Department of Functional Food and Commodity, Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, Poland   Archived at http://orgprints.org/9943/   3rd  QLIF Congress, Hohenheim, Germany, March 20-23, 2007 Archived at http://orgprints.org/view/projects/int_conf_qlif2007.html   more flavonoids, anthocyanins and vitamin C in comparison to conventional ones (Rembiałkowska et al 2004). Furthermore organic apple purée and juice had a higher antioxidant capacity and higher levels of bioactive substances in comparison to conventional products (Rembiałkowska et al 2005). Materials and Methods Three apple cultivars, Lobo, Cortland and Boskoop, were produced in two pairs of orchards. The first pair comprised a certified organic and a conventional orchard located in Mazowia region (geographical location 51o42’N and 20o44’E) and were 10 km apart. The second pair comprised two orchards (51o45’N and 19o28’E) and were 7 km apart. In both of pairs of orchards the soil was loamy and sandy. In the organic system all the recommended rules for fertilization, plant protection and rotation were followed. Organic chicken manure was used as a fertilizer, applied at a rate of 6 t/ha at the beginning of the season and only every 4th year. Each year a green manure was used as an additional fertilizer. In the organic orchards the methods and compounds used for plant protection were liquid paraffin, pheromone traps, and mixed copper sulphate with liquid lime. In the conventional orchards chemical fertilizers and plant protection products were used. The liquid fertilizers Wuksal and Florowit containing nitrate and phosphate were applied. For plant protection the pesticides Kaptan 50 WP, Merpan 80 WG, Topsin 500 SC, Syllit 65 WP were used. The apple purée was prepared from 10 kg of apple samples from the two pairs of orchards (organic and conventional). From each overall sample, 5kg of apples were washed, crushed and boiled to a pulp for 20 minutes. The hot apple pulp was then passed through a sieve and put to a glass jar, then cooled to a room temperature. Chemical analysis were done on the fresh prepared apple purée (pulp) and after being pasteurized (20 min at 70oC). The following parameters were determined in the apple preserves: dry matter by the scale method (PN-90 A 75101/03), vitamin C by Tillman’s method (PN-90 A -75101/11), total flavones by the Christ – Müller’s methods (Strzelecka et al. 1978), total phenols by a colorimetric method (Singleton and Rossi 1965), antioxidant activity by colorimetric methods, described by Re et. al. (1999). The results of these qualitative characteristics of fruit were statistically calculated using Statgraphics 5.1 program specifically Tukey’s test at α = 0.05. Results The results of the chemical analysis are presented in table 1. The organic apple preserves contained more total flavonoids than the conventional preserves. The purée made from organic Boskoop contained the highest level of flavonoids (tab.1). The conventional apple purées contained twice less flavonoids in comparison to the organic ones. In the conventional apple purée the highest level of flavonoids was found in the cultivar Cortland. The pasteurization process decreased the level of total flavonoids in all the samples. In the organic and conventional apple purées the flavonoids level was 25% and 52% lower than before processing. The results showed that organic apple purée contained slightly more polyphenols (4.6%) in comparison to those cultivated in conventional orchards. It should be noticed that the cultivar Boskoop was the richest in phenolic compounds in comparison to all the other cultivars, both organic and conventional (tab.1). Thermal processing, such as pasteurization, had a negative effect on the polyphenols content in the final apple product. After pasteurization the organic and conventional purée contained 23% less 3rd  QLIF Congress, Hohenheim, Germany, March 20-23, 2007 Archived at http://orgprints.org/view/projects/int_conf_qlif2007.html polyphenols than before processing (tab.1). The level of vitamin C before pasteurization was significantly higher in the organic apple purée (+ 97%) than in the conventional product; after pasteurization the difference was much smaller but the vitamin C level in the organic purée was still higher (tab. 1). It was found that the organic apple purée prepared from the cultivar Boskoop contained the highest vitamin C content among all the other apple cultivars. Among the conventional apple purées, the cultivar Lobo contain the highest level of bioactive substances. The pasteurization process decreased the level of ascorbic acid in apple purées. It was noticed that organic apple purées showed a higher decrease – 53.21%, while in conventional purées it was only 33.68%. The organic apple purées showed higher antioxidant activity than conventional ones (fig. 1,2). Table 1: Content of bioactive substances in organic and conventional apple puree   - Tabele. 1. Content of bioactive substances in organic and conventional apple puree (mg·100gand after pasteurization, respectively   Before pasteurization   After pasteurizat   flavonoids  polyphenols  vitamin C    flavonoids  polyphenols  vitamin C organic           organic          Lobo 59.49  342.78  83.6  Lobo  7.62  337.29  26.32 Cortland   56.29  490.31  71.09  Cortland  5.04  420.91  51.80 Boskoop 71.44  640.01  119.43  Boskoop  5.56  375.81  50.14    62.4  491.03  91.37     6.08  378.01  42.75 convent.           convent.          Lobo 27.92  313.86  78.28  Lobo  19.88  233.09  23.05 Cortland 39.26  473.45  57.24  Cortland  31.53  525.41  55.37 Boskoop 21.95  617.96  39.84  Boskoop  6.85  361.47  38.85    29.71  468.43  58.45     2.68  361.47  38.76 HSD/0.05/ method  8.07  n.s.  11.72             HSD/0.05/ cultivar  18.06  132.01  n.s.             HSD/0.05/ meth x cult. 7.28  58.88  10.12                 1d.m) before ion The results showed that organic apple purée contained slightly higher levels of polyphenols in comparison to those cultivated in conventional orchards. It should be noticed that the cultivar Boskoop was the richest in phenolic compounds in comparison to all other cultivars, both organic and conventional (table 1). After pasteurization, the organic and conventional purées contained 23% less polyphenols than before processing (table 1). The level of vitamin C was before the pasteurization significantly higher in the organic apple purée than in conventional one; after the pasteurization a difference was much smaller but still more vitamin C was found in the organic purée (table 1). It was found that organic apple purée prepared from the cultivar Boskoop contained most vitamin C compared all the other apple cultivars. Among the conventional apple purée, the richest cultivar was Lobo. Pasteurization decreased the level of ascorbic acid in all the apple purées. It was received that the organic apple purées showed a higher relative decrease – 53.21%, while in conventional purées it was only 33.68%. The organic apple purées showed a higher antioxidant activity than the conventional produce, and it was 108.47 µM 100g-1d.m. and 62.1 µM 100g-1d.m. respectively (fig. 1,2). In general, thermal processing decreased the antioxidant activity of organic apple purée about 27.8% in organic and about 6.7% in conventional pulp.  3rd  QLIF Congress, Hohenheim, Germany, March 20-23, 2007 Archived at http://orgprints.org/view/projects/int_conf_qlif2007.html 78,18,8278,3239,4479,25after9788,1410,020,040,060,080,0100,0120,0140,0160,0beforeµM 100-1g d.m.LoboCortlandBoskoop62,8762,0361,510,020,040,060,080,0100,0120,0140,0160,0beforeµM 100-1g d.m 47,9661,7060,24afterLoboCortlandBoskoopFig.1. Influence of pasteurization on antioxidant activity of apples purée from organic cultivation Fig.2. Influence of pasteurization on antioxidant activity of apples purée from conventional cultivation Disscusion Polyphenols have been shown to be important components for human health and the antioxidant properties of apple polyphenols have been extensively examined (Ju and Bramlage 1999; Robards et al. 1999, Lu and Foo 2000).  In previous studies, our research found that organic fruits contained more bioactive substances as polyphenols, flavones and vitamin C than conventional fruits (Rembialkowska et al. 2004, 2005). There has been only one previous experiment, also by Rembialkowska et al. (2005), which showed that organic apple preserves contained more polyphenols and had a higher antioxidant activity in comparison to conventional ones. In the present study, organic apple purée contained 50% more flavones and 36% more vitamin C than conventional products. We could demonstrate 47% higher antioxidant activity in organic purées compared to the conventional products (fig. 1,2). Thermal processing of apple pulp decreased the polyphenolic compounds in the final products. Bober (2005) showed that apple juice prepared from the cultivar Idared contained 121.8 mg·100g-1d.m of polyphenols, however Rembiałkowska et al. (2005) observed much higher polyphenols, 366·mg·100g-1d.m., in apple juice from organic cultivation. This was possibly due to the fact that fresh organic apples contained more bioactive compounds than conventional ones, so even after thermal processing more polyphenols remained in the final product. Polyphenolic compounds have 10 – 30 times more potent antioxidant status than witamin C (Lu and Foo 2000). This indicates the potential dietary importance of organic of apple preserves in anticancer prevention. Conclusions The organic apple purée contained more bioactive substances – total phenols, flavonoids and vitamin C – in comparison to conventional apple preserves. Out of the three organic apple purées the cultivar Boskoop contained the most flavonoids, phenol compounds, and highest vitamin C level. The results showed that among conventional apple purées the Lobo cultivar was the richest in vitamin C, while the Boskoop cultivar contained the highest level of other bioactive substances. Pasteurization had a   3rd  QLIF Congress, Hohenheim, Germany, March 20-23, 2007 Archived at http://orgprints.org/view/projects/int_conf_qlif2007.html   negative effect on bioactive substance content and also antioxidant activity. Organic apple preserves can be recommended as valuable fruit products, which can contribute to a healthy diet and for meeting the organic consumers’ demands for quality processed products.  References 1.  Bober I. 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Influence of Processing on Bioactive Substances Content and Antioxidant Properties of Apple Purée from Organic and Conventional Production in Poland

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