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Major Phenolics in Apple and Their Contribution to the Total Antioxidant Capacity
Abstract
The contribution of each phytochemical to the total antioxidant capacity of apples was determined. Major phenolic phytochemicals of six apple cultivars were identified and quantified, and their contributions to total antioxidant activity of apples were determined using a 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay and expressed as vitamin C equivalent antioxidant capacity (VCEAC). Average concentrations of major phenolics and vitamin C in six apple cultivars were as follows (mg/100 g of fresh weight of apples): quercetin glycosides, 13.20; procyanidin B(2), 9.35; chlorogenic acid, 9.02; epicatechin, 8.65; phloretin glycosides, 5.59; vitamin C, 12.80. A highly linear relationship (r (2) > 0.97) was attained between concentrations and total antioxidant capacity of phenolics and vitamin C. Relative VCEAC values of these compounds were in the order quercetin (3.06) > epicatechin (2.67) > procyanidin B(2) (2.36) > phloretin (1.63) > vitamin C (1.00) > chlorogenic acid (0.97). Therefore, the estimated contribution of major phenolics and vitamin C to the total antioxidant capacity of 100 g of fresh apples is as follows: quercetin (40.39 VCEAC) > epicatechin (23.10) > procyanidin B(2) (22.07) > vitamin C (12.80) > phloretin (9.11) > chlorogenic acid (8.75). These results indicate that flavonoids such as quercetin, epicatechin, and procyanidin B(2) rather than vitamin C contribute significantly to the total antioxidant activity of apples.
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Citations
Cited by
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Quercetin and Its Anti-Allergic Immune Response
Mlcek, J., Jurikova, T., Skrovankova, S., & Sochor, J. (2016) · Molecules · doi:10.3390/molecules21050623 · Cited by 466
Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties
Wojdyło, A., Oszmiański, J., & Laskowski, P. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800510j · Cited by 403
In vitro study of antioxidant activity of fruit
BANERJEE, A., DASGUPTA, N., & DE, B. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.04.033 · Cited by 396
Metadata
- Authors
- Lee, K. W., Kim, Y. J., Kim, D.-O., Lee, H. J., & Lee, C. Y.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-09-30
- Volume
- 51
- Issue
- 22
- Pages
- 6516-6520
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2041031239
- Cited by
- 610
- References
- 0
- FWCI
- 5.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- Lee, K. W., Kim, Y. J., Kim, D.-O., Lee, H. J., & Lee, C. Y. (2003). Major Phenolics in Apple and Their Contribution to the Total Antioxidant Capacity. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf034475w
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