Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2015, 3(10), 624-628
DOI: 10.12691/jfnr-3-10-1
Open AccessArticle

Apple Peel is a Promising Source of Natural Bioactive Compounds That Promote Human Health

Sercan Karav1, 2, , Ardic O. Arikal3 and Aziz Eksi1

1Department of Food Engineering, Ankara University, 06110-Diskapi, Ankara-TURKEY

2Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis-CA, USA

3Department of Chemical Engineering and Materials Science, University of California Davis, One Shields Avenue, Davis-CA, USA

Pub. Date: December 03, 2015

Cite this paper:
Sercan Karav, Ardic O. Arikal and Aziz Eksi. Apple Peel is a Promising Source of Natural Bioactive Compounds That Promote Human Health. Journal of Food and Nutrition Research. 2015; 3(10):624-628. doi: 10.12691/jfnr-3-10-1


Antioxidant capacities (AC) and total phenolic content (TPC) of sixteen apple varieties obtained from different regions of Turkey and six commercial apple juices were examined. Trolox Equivalent Antioxidant Capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assays were used for AC measurement while Folin-Ciocalteu method was applied for TPC measurements. ‘Ankara Agustos’ cultivar showed the highest antioxidant capacity (7.60 µmol TE/g FW) followed by ‘Bursa Gloster’ (3.10 µmol TE/g FW), and ‘Antalya Red Chief’ (2.90 µmol TE/g FW), whereas ‘Antalya Granny Smith’ exhibited the lowest antioxidant capacity (1.50 µmol TE/g FW). AC’s of commercial apple juices were found to be 2.8-fold less than the average of naturally produced juices with range of 0.38-2.56 µmol TE/g FW. Total antioxidant capacity changes at 4°C over time were also monitored for three varieties. A significant decrease in total antioxidant capacity after five weeks was observed. Moreover, the high correlation between AC and TPC of naturally produced apple juices (R2>0.97) indicated that phenolic compounds are a major contributor to the antioxidant activity of apple fruit.

pomegranate antioxidant capacity phenolic content

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