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Antioxidative Activities of Korean Apple Polyphenols
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 16, Issue 4,  2011, pp.370-375
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/jfn.2011.16.4.370
 Title & Authors
Antioxidative Activities of Korean Apple Polyphenols
Kim, Yoon-Sook; Choi, Hee-Don; Choi, In-Wook;
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 Abstract
The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), `Fuji`, `Tsugaru`, `Hongro` and `Kogetsu`, and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2`-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.
 Keywords
apple polyphenol;flavonoids;antioxidative activity;
 Language
English
 Cited by
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