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Monomeric phenolics in different parts of high‐acid apple ( Malus sieversii f. niedzwetzkyana (Dieck) Langenf): a promising source of antioxidants for application in nutraceuticals
Author(s) -
Lin Lianzhu,
Peng An,
Yang Kun,
Zou Ying
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13731
Subject(s) - chlorogenic acid , chemistry , malus , ferulic acid , food science , vanillic acid , anthocyanin , coumaric acid , caffeic acid , pomace , polyphenol , phenolic acid , nutraceutical , catechin , phenols , ellagic acid , antioxidant , botany , biochemistry , biology
Summary The high‐acid apple ( Malus sieversii f. niedzwetzkyana (Dieck) Langenf) possessing deep red peel and light red flesh is widely distributed in China. To determine if a useful apple variety is being ignored, the monomeric phenolic profiles and antioxidant activities of peel, flesh, pomace, whole fruit and juice were evaluated. The results were compared to those of ‘Fuji’ and ‘Granny Smith’ apples. The high‐acid apple possessing the highest total phenolic and anthocyanin contents among three apple varieties contained the most chlorogenic acid, phloridzin, epicatechin, ferulic acid, catechin, vanillic acid, p ‐coumaric acid and caffeic acid. The extraction yields of phenolics (64%) and anthocyanins (89%) from the high‐acid apple to juice were the highest. The high‐acid apple possessing the greatest antioxidant activity had the strongest antihaemolysis activity, indicating that it could be used to produce juice and value‐added ingredient to assist in the prevention of chronic disease.