Influences of Varieties and Storage on Flavanol and Procyanidin Levels in Apple Dried Fruits

Abstract

　Dried apple fruits contain various phytochemicals such as flavanol and procyanidin. These phytochemicals obtained from apples have been reported to possess various biological functions, including anti-obesity and anti-diabetes effects. However, the number of studies conducted to examine the influence of apple variety and storage stability on the level of flavanol and procyanidin are limited. The present study aimed to elucidate the differences of flavanol and procyanidin in dried fruits of the following apple cultivars: "Shinano Sweet", "Shinano Gold", "Akibae" and "Kohgyoku" using normal phase HPLC. Additionally, changes in flavanol and procyanidin content in "Akibae", "Shinano Sweet" and "Shinano Gold" was 80% of the "Kohgyoku" cultivar. Moreover, flavanol and procyanidin were reduced to 40% of the initial level after 6 months of the storage at the 20℃ and 65% of initial level after 3 months of the storage at the 35℃.