Comparison to Polyphenol Contents and Anti-oxident Activity of Apple Fruits by Organic Cultivation

Abstract

<jats:p>Although fruits obtained by organic cultivation (OC) have been believed to be healthier than those by conventional cultivation (CC), but clear experimental evidences supporting the assumption are still lacking. Therefore this study was carried out to investigate the effects of OC on total polyphenol content and anti-oxidant activity in `Hongro' apples (<jats:italic>Malus domestica</jats:italic>). Anthocyanin content of fruit skin was increased in apples from OC. Soluble solid content and pH of apple juice was higher in the OC than in the CC, but total acidity in fruit juice showed reversed result. Also, chlorophyll content showed no difference between OC and CC. Total polyphenol compounds extracted with methanol, were higher in the OC than in the CC, and also higher in peel than in flesh. Also, anti-oxidant activity estimated by free radical scavenging effect showed significantly stronger under the OC than the CC.</jats:p>