Apple and Pear Peel and Pulp and Their Influence on Plasma Lipids and Antioxidant Potentials in Rats Fed Cholesterol-Containing Diets

Abstract

The aim of this study was to assess the bioactive compounds of apple and pear peel and pulp in vitro and their influence on plasma lipids and antioxidant potentials in vivo. The antioxidant potentials measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH), beta-carotene bleaching (beta-carotene), and nitric oxide inhibition radical scavenging (NO) tests in apple peel and pulp were significantly higher than in pear peel and pulp, respectively. The ethanol extract of apple peels showed the strongest inhibition of lipid peroxidation as a function of its concentration and was comparable to the antioxidant activity of butylated hydroxyanisole. The pear pulp extract had the weakest antioxidant ability, whereas other extracts such as apple pulp and pear peel were nearly equal. The antioxidant activities comprised contributions from polyphenols, phenolic acids, and flavonoids and correlated well with polyphenols and flavonoids. The correlation coefficients between polyphenols and antioxidant activities by DPPH, beta-carotene, and NO were as follows: 0.9207, 0.9350, and 0.9453. Contrarily, the correlation coefficient between the content of dietary fiber and the antioxidant activities test was low. The content of all studied indices in apple and pear peel was significantly higher than in peeled fruits (p < 0.05). Diets supplemented with fruit peels exercised a significantly higher positive influence on plasma lipid levels and on plasma antioxidant capacity of rats than diets with fruit pulps.

Effect of gala apples (Malus domestica Borkh) on lipidemia of hyperlipidemic rats

“…The antioxidant activity of these peels was also much greater when compared to the flesh (WOLFE; LIU, 2003). This work is supported by Leontowicz et al (2003), who found that rats consuming apple peels showed greater inhibition of lipid peroxidation than rats fed apple flesh.…”

“…This result is in accordance with Aprikian et al (2002), who found that when cholesterol-fed rats were supplemented with apples, there was a significant drop in plasma cholesterol and an increase in high-density lipoproteins (HDL). More studies investigated these parameters using apples, pears and peaches, with apples having the greatest effect (BOBEK; OZDÍN; HROMADOVÁ, 1998;LEONTOWICZ et al, 2003). Apples contained more phenolic compounds, suggesting that perhaps the phenolics in apples contribute to this effect ( LEONTOWICZ et al, 2002).…”

“…However, there are not many researches studying the use of apples in this area, and some of them include their antioxidant compounds (APRIKIAN, et al, 2003;BOYER;LIU, 2004;LEJA;MARECZEK;BEN, 2003;LEONTOWICZ et al, 2001;LEONTOWICZ et al, 2003;OGINO et al, 2007;SEMBRIES et al, 2006;VIDAL et al, 2005).…”

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

“…The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity. A high intake of fruits and their products is generally acknowledged to promote good health and lower the risk of diseases, such as coronary heart disease and cancer, which implicate the oxidative stress as part of their pathogenesis or progression.Oxygen free radicals and lipid peroxidation may be involved in pathological conditions, such as arteriosclerosis, cancer, and chronic inflammation (Leontowicz et al 2003;Lotito & Frei 2004). …”

“…Oxygen free radicals and lipid peroxidation may be involved in pathological conditions, such as arteriosclerosis, cancer, and chronic inflammation (Leontowicz et al 2003;Lotito & Frei 2004).…”