Apple (Gala)
Energy value
54,50
kcal
per 100g
85,50
g
Water
1,90
g
Fibers
11,90
g
Carbohydrates
15,06
mg
Phenolic Acids
18,01
mg
Flavonoids
Raw product (without skin)
Description
- Apple is the fruit from the apple tree which belongs to the Rosaceae family, genus Malus, species domestica Borkh (Nieuwenhuizen, 2013).
- There are over 7,000 varieties of apples (Kebe, 2014) including the Gala apple.
- The Gala apple is a cross between the Kidds Orange Red apple and the Golden Delicious apple (Evans, 2011).
PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
- The colour of the apple is a mark of quality for the consumer. Usually limited to the skin of the apple, anthocyanins (from the polyphenol family) are the main pigments that give apples their red colour (Liu, 2013). Cyanidin 3-galactoside (cy3-gal) accounts for more than 80% of total anthocyanins. This molecule is mainly present in red-skinned cultivars, and partly allows consumers to differentiate between varieties (Guo, 2016).
- Gala apples may appear bi-coloured. The percentage of red colouration increases with the ripening of the fruit and with the exposure to light (Iglesias, 2008). It is also induced by the difference in temperature between night and day, cool nights favoring colouration. Because of the bi-colour appearance, the anthocyanin content depends on the “side” of the apple analysed. This content can vary from 25 to 80 mmol/cm² for the red side and from 10 to 40 mmol/cm² for the other side (Iglesias, 2008).
- Gala apples belong to the category of soft, tender apples that are not very crispy. They are considered to be not very hardy and citrusy from an aromatic point of view (Mehinagic, 2012).
- The aroma of apple is a key factor in the quality of the fruit. Apple produces more than 300 volatile organic compounds responsible for aroma (Nieuwenhuizen, 2013). Ripe fruit contains mainly alkyl esters, which account for 80-98% of total volatile compounds and are characteristic of the “fruity” note (Villatoro, 2008), and alcohols, which account for 6-16% of total volatile compounds. Other volatile compounds, less represented, are aldehydes (main compounds of unripe fruit), ketones, sesquiterpenes, terpenes and carboxylic acids (Ting, 2012; Espino-Díaz, 2016).
- The acidity of Gala apple comes from organic acids. It contains about 3.5 g/kg of malic acid (the most represented organic acid) and between 0.10 and 0.17 g/kg of citric acid (Bureau, 2012).
- Apple skin represents the major source of alkyl esters, although the flesh also contains them (Ting, 2012).
- Gala apples contain butan-1-ol (of the alcohol family, characteristic of a “sweet” taste) and many alkyl esters (Dixon, 2000). A small presence of the sesquiterpene (E,E)-a-farnesene, (E,E)-Farbesol and (E)-DMNT was also detected. However, given their low concentration in the fruit itself compared to that observed in the leaves or flowers, these components probably have a role in insect defence and pollination, rather than in the fruit aroma (Nieuwenhuizen, 2013).
COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)
- Apple contains a significant amount of polyphenols from the flavonoid and phenolic acid family. The total polyphenol content is correlated with the antioxidant capacity of the fruit, but varies from variety to variety (Guo, 2016). Note that polyphenol content decreases with apple maturity, but the effect of ripening remains minimal compared to the effect of variety (Guyot, 2003).
- Gala apple contains 671 mg/g of polyphenols, including 487 mg/kg of procyanidins and 125 mg/kg of chlorogenic acid ( Bureau, 2012; Guo, 2016).
FRESH
The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.
Gala apples (without skin) provide an average of 54.50 calories (kcal) per 100 g, i.e. 230 kJ.
COMPOSITION TABLES
For each nutrient, the tables provide information on the content, minimum and maximum values, as well as the percentage of the Dietary Reference Values (DRVs) for 100 g net of Gala apple (without skin).
MACRONUTRIENTS
| Constituent (g) | Average content |
Min-Max per 100g |
DRV% |
|---|---|---|---|
| Water | 85,50 | - | - |
| Fibers | 1,90 | - | - |
| Carbohydrates | 11,90 | - | 4,58 |
| Sugars | 11,10 | 8,88 - 12,30 | 12,33 |
| Lipids | < 0,50 | - | - |
| Saturated fat | < 0,01 | - | - |
| Protein | < 0,50 | - | - |
| Constituent (g) | Amount | Min-Max | DRV% |
|---|---|---|---|
| Water | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Fibers | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Carbohydrates | Ciqual 2020 | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Sugars | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Lipids | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Saturated fat | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Protein | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
Zoom on carbohydrates
- Their carbohydrate content is significant (12.50 g per 100 g).This is higher than the average amount found in fresh fruit (11.31 g per 100 g).
- These are mainly fructose (6.30 g per 100 g), sucrose (3.70 g per 100 g) and glucose (1.10 g per 100 g).
Zoom on fibres
- Gala apples (without skin) contain less fibre (1.90 g per 100 g) than the average amount found in fresh fruit (2.77 g per 100 g).
Zoom on lipids
- Gala apples are fat-free* as they contain less than 0.5 g of fat per 100 g.
* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.
MINERALS AND TRACE ELEMENTS
| Constituent | Average content |
Min-Max per 100g |
DRV% |
|---|---|---|---|
| Calcium (mg) | 3,60 | - | 0,45 |
| Chloride (mg) | < 20 | - | - |
| Copper (mg) | 0,03 | - | 3 |
| Iron (mg) | 0,06 | - | 0,43 |
| Iodine (µg) | < 20 | - | - |
| Magnesium (mg) | 3 | - | 0,80 |
| Manganese (mg) | 0,02 | - | 1 |
| Phosphorus (mg) | 7,80 | - | 1,11 |
| Potassium (mg) | 91 | - | 4,55 |
| Selenium (µg) | < 20 | - | - |
| Sodium (mg) | < 5 | - | - |
| Zinc (mg) | < 0,05 | - | - |
| Constituent | Amount | Min-Max | DRV% |
|---|---|---|---|
| Calcium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Chloride (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Copper (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Iron (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Iodine (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Magnesium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Manganese (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Phosphorus (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Potassium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Selenium (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Sodium (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Zinc (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
Zoom on minerals and trace elements
- The quantity of minerals and trace elements in Gala apples (without skin) represents less than 5% of DRVs.
VITAMINS
| Constituent | Average content |
Min-Max per 100g |
DRV% |
|---|---|---|---|
| Provitamin A Beta-carotene (µg) | 11,60 | - | - |
| Vitamin A equivalent (µg) | 1,93 | - | 0,24 |
| Vitamin B1 (mg) | 0,02 | - | 1,82 |
| Vitamin B2 (mg) | < 0,01 | - | - |
| Vitamin B3 (mg) | < 0,10 | - | - |
| Vitamin B5 (mg) | 0,10 | - | 1,67 |
| Vitamin B6 (mg) | 0,035 | - | 2,50 |
| Vitamin B9 (µg) | 6,98 | - | 3,49 |
| Vitamin C (mg) | 1,33 | - | 1,66 |
| Vitamin E (mg) | < 0,50 | - | - |
| Vitamin K1 (µg) | < 0,80 | - | - |
| Constituent | Amount | Min-Max | DRV% |
|---|---|---|---|
| Provitamin A Beta-carotene (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | - |
| Vitamin A equivalent (µg) | Calcul à partir de la valeur Provitamine A Béta-carotène* | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B1 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B2 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B3 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B5 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B6 (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin B9 (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin C (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin E (mg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
| Vitamin K1 (µg) | Ciqual 2020 (valeur issue des analyses Ciqual-Aprifel 2017) | - | Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011 |
Zoom on vitamins
- Gala apples (without skin) contain few vitamins. In fact, the quantity of vitamins represents less than 4% of DRVs.
*Calculation made: Beta Carotene / 6 + retinol
POLYPHENOLS
| Constituent (mg) | Average content |
Min-Max per 100mg |
|---|---|---|
| Flavonoids (mg) | 18,01 | - |
| of which Flavonols (mg) | 0,16 | - |
| of which Flavanols (mg) | 16,96 | - |
| of which Dihydrochalcones (mg) | 0,89 | - |
| Phenolic Acids (mg) | 15,06 | - |
| of which Hydroxycinnamic acids (mg) | 15,06 | - |
| Total polyphenols | 33,07 | - |
| Constituent (mg) | Amount | Min-Max |
|---|---|---|
| Flavonoids | Etude CTIFL-Aprifel 2017-2018 CTIFL Méthode utilisée : chromatographie | - |
| of which Flavonols | Etude CTIFL-Aprifel 2017-2018 CTIFL Méthode utilisée : chromatographie | - |
| of which Flavanols | Etude CTIFL-Aprifel 2017-2018 CTIFL Méthode utilisée : chromatographie | - |
| of which Dihydrochalcones | Etude CTIFL-Aprifel 2017-2018 CTIFL Méthode utilisée : chromatographie | - |
| Phenolic Acids | Etude CTIFL-Aprifel 2017-2018 CTIFL Méthode utilisée : chromatographie | - |
| of which Hydroxycinnamic acids | Etude CTIFL-Aprifel 2017-2018 CTIFL Méthode utilisée : chromatographie | - |
| Total polyphenols | Etude CTIFL-Aprifel 2017-2018 CTIFL Méthode utilisée : chromatographie | - |
Zoom on polyphenols
- Polyphenols are substances with an antioxidant effect.
- Flavanols, a subgroup of flavonoids, are the polyphenols most present in Gala apples, representing 51.29% of the total polyphenols identified.
- Next come hydroxycinnamic acids, a subgroup of phenolic acids, which represent 45.54% of total polyphenols.
- Dihydrochalcones and flavonols (subgroups of flavonoids) are present in smaller quantities. They represent respectively 2.69% and 0.48% of total polyphenols.
Nutrition and health claims
According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of the Gala apple, the following claims may be used:
Nutrition claims of Gala apples:
- Fat-free (100 g of Gala apples contain less than 0.5 g of fat)
References
- Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consultée le 08/09/2020 depuis le site internet Ciqual https://ciqual.anses.fr/
- Bureau S, Ścibisz I, Le Bourvellec C, Renard CMGC. Effect of Sample Preparation on the Measurement of Sugars, Organic Acids, and Polyphenols in Apple Fruit by Mid-infrared Spectroscopy. Journal of Agricultural and Food Chemistry. 2012;60 (14): 3551‑63.
- Dixon J, Hewett EW. Factors affecting apple aroma/flavour volatile concentration: A Review. New Zealand Journal of Crop and Horticultural Science. 2000;28 (3): 155‑73.
- Evans KM, Patocchi A, Rezzonico F, Mathis F, Durel CE, Fernández-Fernández F, Boudichevskaia A, et al. Genotyping of Pedigreed Apple Breeding Material with a Genome-Covering Set of SSRs: Trueness-to-Type of Cultivars and Their Parentages. Molecular Breeding. 2011;28 (4): 535‑47.
- Guo S, Guan L, Cao Y, Li C, Chen J, Li J, Liu G, Li S, Wu B. Diversity of Polyphenols in the Peel of Apple (Malus Sp.) Germplasm from Different Countries of Origin. International Journal of Food Science & Technology. 2016;51 (1): 222‑30.
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- Iglesias I, Echeverría G, Soria Y. Differences in Fruit Colour Development, Anthocyanin Content, Fruit Quality and Consumer Acceptability of Eight ‘Gala’ Apple Strains. Scientia Horticulturae. 2008;119 (1): 32‑40.
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- Liu Y, Che F, Wang L, Meng R, Zhang X, Zhao Z. Fruit Coloration and Anthocyanin Biosynthesis after Bag Removal in Non-Red and Red Apples (Malus × Domestica Borkh.). Molecules (Basel, Switzerland). 2013;18 (2): 1549‑63.
- Mehinagic E, Charles M, Vigneau E, Symoneaux R, Maitre I. Segmentation des consommateurs de pommes selon des critères gustatifs. Revue suisse Viticulture, Arboriculture, Horticulture. 2012;44 (6): 360‑6.
- Nieuwenhuizen NJ, Green SA, Chen X, Bailleul EJ, Matich AJ, Wang MY, Atkinson RG. Functional Genomics Reveals That a Compact Terpene Synthase Gene Family Can Account for Terpene Volatile Production in Apple1[W]. Plant Physiology. 2013;161 (2): 787‑804.
- Règlement (CE) N° 1924/2006 du Parlement européen et du Conseil du 20 décembre 2006 concernant les allégations nutritionnelles et de santé portant sur les denrées alimentaires.
- Règlement (UE) N°432/2012 de la Commission du 16 mai 2012 établissant une liste des allégations de santé autorisées portant sur les denrées alimentaires, autres que celles faisant référence à la réduction du risque de maladie ainsi qu’au développement et à la santé infantiles.
- Règlement (UE) n°1169/2011 du Parlement européen et du Conseil du 25 octobre 2011 concernant l’information des consommateurs sur les denrées alimentaires, modifiant les règlements (CE) n°1924/2006 et (CE) n°1925/2006 du Parlement européen et de Conseil et abrogeant la directive 87/250/CEE de la Commission, la directive 90/496/CEE du Conseil, la directive 1999/10/CE de la Commission, la directive 200/13/CE du Parlement européen et du Conseil, les directives 2002/67/CE et 2008/5/CE de la Commission et le règlement (CE) n°608/2004 de la Commission.
- Ting VJL, Soukoulis C, Silcock P, Cappellin L, Romano A, Aprea E, Bremer PJ, Märk TD, Gasperi F, Biasioli F. In Vitro and In Vivo Flavor Release from Intact and Fresh-Cut Apple in Relation with Genetic, Textural, and Physicochemical Parameters. Journal of Food Science. 2012;77 (11): C1226‑33.
- VillatoroC, Altisent R, Echeverría G, Graell J, López ML, Lara I. Changes in Biosynthesis of Aroma Volatile Compounds during On-Tree Maturation of ‘Pink Lady®’ Apples. Postharvest Biology and Technology. 2008;47 (3): 286‑95.
