Journal of Food, Agriculture and Environment

Vol 5, Issue 1,2007
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Phenolic composition and antioxidant activity of selected apple genotypes


Shahrokh Khanizadeh 1*, Rong Tsao 2, Djamila Rekika 1, Raymond Yang 2, Jennifer DeEll 3

Recieved Date: 2006-09-11, Accepted Date: 2006-11-29


The phenolic composition of eleven apple genotypes was determined in the flesh and peel by high performance liquid chromatography (HPLC), total phenolic content (TPC) by the Folin-Ciocalteu method, and antioxidant capacity using ferric reducing antioxidant power (FRAP). HPLC analysis identified and quantified several groups of phenolic compounds: procyanidins, hydroxycinnamates, acids, anthocyanins, flavonols and dihydrochalcones. Procyanidins were the most predominant group in both flesh and peel and contributed 52.4 and 44% of the total phenolic index (TPI), respectively. Quercetin glucosides were almost exclusively found in the peel, while cyanidin 3-galactoside was found only in red apple peel. The profile of phenolic compounds varied among the eleven genotypes and the peel showed higher concentrations than the flesh. Among the studied genotypes Reinette Russet and SJCA38R6A74 had the highest and the lowest concentrations of total phenolics respectively. The total phenolics (TPI/TPC) of both flesh and peel extracts correlated well with antioxidant capacity as estimated by the FRAP assay (R2 = 0.87, 0.76, 0.92, respectively), with the exception of TPC from the apple peel determined with FC (R2 = 0.52). The low chlorogenic acid and zero total flavanol content in flesh of ‘SJCA38R6A74’ tended to be associated with no browning compared to other cultivars.


Cultivar, HPLC, total phenolic content (TPC), antioxidant activity FRAP, Malus

Journal: Journal of Food, Agriculture and Environment
Year: 2007
Volume: 5
Issue: 1
Category: Food and Health
Pages: 61-66

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