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

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

Automated summary

Crabapple cultivars were found to have higher levels of ascorbic acid and phenolic compounds compared to some common fruits, with different varieties exhibiting varying chemical compositions and antioxidant characteristics. Certain cultivars, such as Royalty, Strawberry Parfait, Sparkler, and Adams, were identified as having the highest levels of beneficial health compounds, contributing to additional nutritional value.