Biochemical Profile and Antioxidant Activity of Fresh Fruits from Apple Genotypes

This study investigates the biochemical profile and antioxidant activity of different apple genotypes developed through breeding as compared to three established cultivars, providing valuable insights for improving the nutritional quality of apples. The research analyzes the content of bioactive compounds such as polyphenols (TPC), flavonoids (TFC), tannins (TTC), and anthocyanins (TAC) as well as sugars content to determine nutritional variability between genotypes. Antioxidant activity was assessed by standardized methods, correlating the results with biochemical profiles. The content of bioactive compounds including polyphenols, tannins, flavonoids, and anthocyanins varied significantly between the studied apple genotypes, with the H18/6 genotype showing the highest values for TPC, TFC, and TAC (839.08 mg GAE/100 g; 130.39 mg CE/100 g, and 19.04 mg C3GE/100 g, respectively), highlighting the importance of varietal characterization for nutraceutical potential. Lycopene and β-carotene, carotenoid compounds with antioxidant properties, were present in apples only in low concentrations, ranging between 0.25 and 0.95 mg/100 g for lycopene and 0.03 and 0.50 mg/100 g for β-carotene, with higher levels observed in genotypes with more intense colors. This study contributes to the identification of genotypes with added value that are useful in improving human health and developing functional food products.