Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing

Bioactive compounds and quality characteristics of five apples cultivars

“…In this study the polyphenolic content showed significant correlation coefficients with the values of DPPH (r = 0.80), ABTS (r = 0.94), and FRAP (r = 0.97) as KHANIZADEH et al (2007) have reported. In our The color of the peel of the fruit is generally correlated with antioxidant capacity.…”

“…In our The color of the peel of the fruit is generally correlated with antioxidant capacity. When assessing only the peels of the apple, the values for antioxidant activity are greater than whole apple or pulp of apple (KHANIZADEH et al, 2007;WOJDYLO et al, 2008). In the present study, only the characteristic L was significantly correlated with ABTS method (r = 0.45), indicating that ABTS method is sensitive to antioxidant compounds in lightness apple peel.…”

Sonication enhances quality and antioxidant activity of blueberry juice

“…These compounds are surprisingly beneficial to the sensory properties and antioxidant capacity of juice products (Khanizadeh et al, 2008). Moreover, the color of anthocyanins may enhance the aesthetic perception of juice and make it more attractive and desirable for consumers.…”

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

“…The five predominant classes of polyphenols, secondary plant metabolites, recognized in apples are phenolic acids (e.g., chlorogenic acid), flavan-3-ols (e.g., (+)-catechin, (−)-epicatechin, and procyanidins), dihydrochalcones (unique to apple, e.g., phloridzine and phloretin-3-xyloglucoside), flavonols (e.g., quercetin and its glucosides), and also anthocyanins (e.g., cyanidin-3-galactoside) (Podsędek et al 2000;Khanizadeh et al 2007;Wojdyło et al 2008). Particular classes of bioactive compounds can be found in unequal measures in various parts of the apple fruit.…”

“…Phenolic acids are mainly present in the flesh and seeds, flavanols both in the skin and in fruit flesh, dihydrochalcons are most abundant in the seeds, while flavonols and anthocyanins are generally located in the skin (Łata et al 2009;Awad et al 2000;Khanizadeh et al 2007;Fromm et al 2012;Francini and Sebastiani 2013). According to literature, apple peel possesses a higher content of phenolic compounds than the flesh (Khanizadeh et al 2007;Drogoudi et al 2008), which to some extent restricts consumer access to some polyphenol groups, which are discarded along with the apple peel. Another reason explaining why vital polyphenol intake could be restricted is the fact that consumers fail to take full advantage of the benefits on offer when fresh fruit consumption is replaced by processed products such as juices or dried fruit, where processing operations can severely affect bioactive compounds.…”