Phytochemical Composition of Red-Fleshed Apple Cultivar 'Baya Marisa' Compared to Traditional, White-Fleshed Apple Cultivar 'Golden Delicious'

We analyzed the red-fleshed apple cultivar 'Baya Marisa' and compared it with the traditional, white-fleshed apple cultivar 'Golden Delicious'. The objective of this study was to compare sugars, organic acids, and phenolic compounds of 'Baya Marisa' with the widely known and consumed white-fleshed apple cultivar 'Golden Delicious'. In addition, flesh firmness, color, and soluble solid content was studied. A total of 46 phenolic compounds were quantified and identified, some for the first time in apples. The study showed that the total analyzed phenolic content (TAPC) was 1.6x higher in the skin of red-fleshed 'Baya Marisa' and 1.4x higher in the flesh of red-fleshed 'Baya Marisa'. Organic acid (citric acid, malic acid, and ascorbic acid) content was higher in the red-fleshed cultivar 'Baya Marisa', whereas sugar content (sucrose, glucose, and sorbitol) was similar, except for fructose, which was 1.1x higher in 'Golden Delicious'. The content of citric acid was 1.6x higher in 'Baya Marisa', whereas the content of malic acid was 1.2x higher in 'Baya Marisa' and the content of ascorbic acid was 2.8x higher in 'Baya Marisa'. Among phenolics, total dihydrochalcones in the skin were 3.3x higher in 'Baya Marisa' and similar in the flesh compared to 'Golden Delicious'. Flavonols were 1.4x higher in the skin of 'Baya Marisa' and 2.8x higher in the flesh of 'Golden Delicious'. Anthocyanins were not identified in the white-fleshed cultivar 'Golden Delicious'. Total hydroxycinnamic acids were 2.0x higher in the skin of 'Golden Delicious' and similar in the flesh compared to 'Baya Marisa'. Total flavanols were 1.8x higher in the skin and 2.2x higher in the flesh of the white-fleshed cultivar 'Golden Delicious'.