@article{jfnr20153101,
author={{Karav, Sercan and Arikal, Ardic O. and Eksi, Aziz},
title={Apple Peel is a Promising Source of Natural Bioactive Compounds That Promote Human Health},
journal={Journal of Food and Nutrition Research},
volume={3},
number={10},
pages={624--628},
year={2015},
url={http://pubs.sciepub.com/jfnr/3/10/1},
issn={2333-1240},
abstract={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<b> </b>¦Ìmol TE/g FW) followed by ¡®Bursa Gloster¡¯ (3.10 ¦Ìmol TE/g FW), and ¡®Antalya Red Chief¡¯ (2.90 ¦Ìmol TE/g FW), whereas ¡®Antalya Granny Smith¡¯ exhibited the lowest antioxidant capacity (1.50 ¦Ìmol 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 ¦Ìmol TE/g FW. Total antioxidant capacity changes at 4¡ãC 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 (R<SUP>2</SUP>>0.97) indicated that phenolic compounds are a major contributor to the antioxidant activity of apple fruit.},
doi={10.12691/jfnr-3-10-1}
publisher={Science and Education Publishing}
}