Journal of Food Science and Technology

, Volume 55, Issue 6, pp 2160–2169 | Cite as

Characterization of phenolics, amino acids, fatty acids and antioxidant activity in pulp and seeds of high altitude Himalayan crab apple fruits (Malus baccata)

  • Vikas Dadwal
  • Himani Agrawal
  • Kanika Sonkhla
  • Robin Joshi
  • Mahesh Gupta
Original Article


Phytochemicals in fruits and vegetables have achieved immense significance owing to the increasing evidence which signifying their activity for antioxidant and prevention of chronic diseases. The amount of phloretin (88.39 µg mg−1) and phloridzin (83.03 µg mg−1) were found to be higher among other phenolics determined using UPLC. DPPH, ABTS+, metal chelating and ·OH radical assays were used to evaluate antioxidant activity. Malus baccata pulp portion showed higher antioxidant activity than seed portion. HPLC analysis for free amino acids showed that serine (9.06 µg mg−1), alanine (8.03 µg mg−1), tyrosine (10.33 µg mg−1), and cysteine (76.86 µg mg−1) were only detected in pulp portion while seed comprised of histidine (3.96 µg mg−1) only. Seed portion was also determined for their fatty acid composition including palmitic acid (0.89%), ethyl palmitate (0.56%), methyl petroselinate (0.90%) and linolein (3.93%) using GC–MS analysis. HPAEC technique detected fructose and sucrose in a fair amount of 21 and 17.3 mg g−1 in pulp, while 9.4 and 4.24 mg g−1 in seed portion, respectively. The present study suggested that M. baccata fruit is a rich source of phenolic and other chemical components which can be used in food products and nutraceutical formulations.


Malus baccata Phytochemicals Antioxidants Fatty acids Free amino acids Sugars UPLC HPLC GC–MS 



We express our gratitude to the Director, Institute of Himalayan Bioresource Technology (CSIR), for valuable suggestions and encouragement. We are thankful to Mr. Shiv Kumar for technical support.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

Supplementary material

13197_2018_3133_MOESM1_ESM.docx (55 kb)
Supplementary material 1 (DOCX 55 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Academy of Scientific and Innovative ResearchCSIR-Institute of Himalayan BioresourcePalampurIndia
  2. 2.Food and Nutraceutical divisionCSIR-Institute of Himalayan BioresourcePalampurIndia

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