Kim, Yoon-Sook
(Division of Metabolism and Functionality Research, Functional Materials Research Group, Korea Food Research Institute)
,
Choi, Hee-Don
(Division of Metabolism and Functionality Research, Functional Materials Research Group, Korea Food Research Institute)
,
Choi, In-Wook
(Division of Metabolism and Functionality Research, Functional Materials Research Group, Korea Food Research Institute)
The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultiv...
The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.
The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.
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대상 데이터
In this study, the phenolic compound content and antioxidative activity were investigated in the top four consumed and produced cultivars ('Fuji', 'Tsugaru', 'Hongro' and 'Hongwoel') of apples (Malus domestica), and their different parts (peel, core, pulp and juice), in Korea.
데이터처리
All data were reported as mean with standard deviation of three replicates. The results were compared by analysis of variance (ANOVA).
이론/모형
Monomeric anthocyanin content of the apple was measured using a spectrophotometric pH differential protocol (23). The apple acetone extracts were mixed thor- oughly with 0.
The TBA assay was performed according to the modified method of Tanaka et al. (26). The 10% linoleic acid emulsion was incubated at 37℃ for 24 hr.
The total phenolic contents of the apple samples were measured using a modified colorimetric Folin-Ciocalteu method (21). A volume of 0.
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