Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative Activities of Korean Apple Polyphenols

  • Kim, Yoon-Sook (Division of Metabolism and Functionality Research, Functional Materials Research Group, Korea Food Research Institute) ;
  • Choi, Hee-Don (Division of Metabolism and Functionality Research, Functional Materials Research Group, Korea Food Research Institute) ;
  • Choi, In-Wook (Division of Metabolism and Functionality Research, Functional Materials Research Group, Korea Food Research Institute)
  • Received : 2011.11.09
  • Accepted : 2011.11.23
  • Published : 2011.12.31
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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.

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