Antioxidant activity and total phenolics concentration in apple peel and flesh is determined by cultivar and agroclimatic growing regions in Chile

Author: Jose A. Yuri 1*, Amalia Neira 1, Alvaro Quilodran 1, Yoshie Motomura 2 and Ivan Palomo 3
Received 22 July 2009, accepted 24 August 2009.
Abstract

The apple is one of the most highly consumed fruits in the world. With Chile being one of the main apple exporters in the world, studies that contribute local information about the apple’s antioxidant characteristics are important since the consumer is interested in knowing the composition of foods in order to consume those that are more beneficial to their health. This study evaluated the antioxidant activity and phenolics content in the apple peel and flesh of different cultivars coming from various climatic regions in the central-south region of Chile. Assays were carried out to determine: 1) peel and flesh antioxidant activity for different cultivars; 2) peel antioxidant activity according to the time of harvest for different cultivars and, 3) antioxidant activity and phenolic concentration in apple peel and flesh for trees grown in different agroclimatic regions in Chile. The antioxidant activity in peel was 4 to 15 times higher than in flesh depending on the cultivar (cv). The peel of the cv Red King Oregon showed the greatest activity (8.96±0.57 mg g FW-1) with results of early harvesting being greater than those of later harvests. The antioxidant activity and phenolic content in Granny Smith rose significantly with the increase in latitude from Graneros (34°05’S, 72°43’W; 200 m.a.s.l.) to Temuco (38°44’S, 72°40’W; 45 m.a.s.l.) (4.4±0.48 to 7.0±0.47 mg*g FW-1 and 5.2±0.13 to 7.1±0.23 mg g FW-1, respectively). The greater antioxidant activity in the peel of the cultivars studied would be explained by the presence of anthocyanins and quercetin glycosides found there. The antioxidant activity of each cultivar depended on the geographic location where it was grown. Knowledge about the potential antioxidant capacity could lead to the development of functional foods.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2009, Vol. 7, Issue 3&4, pages 513-517. Publisher: WFL.


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