Nutrient compositions and functional constituents of 12 crabapple cultivars (Malus Mill. Species): Aptitudes for fresh consumption and processing

摘要

Crabapple is a species with roles in aesthetics, ecology, and food materials. Twelvecrabapple cultivars (Malus Mill. spp.) were analyzed for nutritional composition andfunctional constituents. Results show that amounts of ascorbic acid (202–704mg/g)and phenolic compounds (665.96–2275.30mg GAE/100 g) in these crabapple varietiesare higher than those in some common fruits. Glucose and fructose were themost abundant sugars found in all cultivars, while the predominant organic acid in thedifferent cultivars varied. Crabapples showed high DPPH radical scavenging activityand reducing power. Rutin was the predominant flavonoid component, while vanillicacid and chlorogenic acid were the major phenolic acids in most of the crabapples.Among the cultivars studied, Royalty, Strawberry Parfait, Sparkler, and Adamsshowed the highest total phenol content and flavonoid content, which have healthbenefits. Fresh Kelsey and Fuguhongguo were suitable for consumption. The cultivarswere well-separatedby principal component analysis (PCA).Novelty Impact Statement: Twelve crabapple cultivars were analyzed for nutritionalcomposition and functional constituents. Phenolic compounds (665.96–2275.30mgGAE/100 g) in these crabapple varieties are higher than those in some commonfruits. The different cultivars which had different physicochemical and antioxidantcharacteristics can be well-separatedby principal component analysis (PCA).