Investigation of dietary important components in selected red fleshed apples by GC–MS and LC–MS

Three red-fleshed apple cultivars (Malus ‘Geneva’: GFV-03, Hungarian hybrid: GFV-04, Malus pumila Niedwetzkyana: GFV-05) were investigated for their chemical composition by sHS–SPME–GC–MS and HPLC–DAD–MS/MS analytical techniques.In cultivars GFV-03 and GFV-05 sesquiterpene α-farnesene were dominant while the alphatic esters were present mostly in traces. In GFV-04 – the new disease resistant advanced selection of the Hungarian apple breeding program – hexanol and hexyl 2-methylbutanoate were present in larger amounts while the amount of α-farnesene was lower than the other two cultivars.Using HPLC–DAD–MS/MS four phenolic acid derivatives, four anthocyanins, six flavonoids of quercetin derivatives and two dihydrochalcone phloretin glycosides were identified or characterized among the detected sixteen phenolic compounds.

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