engleski

Antioxidative Characteristics of Organically Grown Apples, Antioxidative Characteristics of Organically Grown Idared Apples and Derived Products

Apples are eaten as fresh fruits or as purees and dried fruit chips. The solvent extraction procedure for accumulation of phenolic compounds from organically grown Idared apples was optimized for HPLC-UV after extraction with diethyl ether. Furthermore the antioxidant capacity and the total phenolic content were determined. The influence of addition of ascorbic acid on the extraction was tested. Extraction recoveries were almost quantitative (85-115%) for phenolic compounds present in apples. (-)-epicatechin, quercetin, genistein, (-)-gallocatechin-3-gallate, pcoumaric acid and caffeic acid were identified in apple extracts in concentration (mg/kg) of 13.6, 1.5, 0.28, 0.23, 0.7 and 0.32, respectively. Antioxidant capacity in apples ranges from 145–322 μmol and for dry samples from 51- 85 of μmol Trolox/100 g. The total phenol content of fresh apples is in a range from 74.6–124 mg gallic acid/100 g. A decrease of 80% in phenolic compounds was registered for dried samples.

ABTS method ; antioxidant capacity ; Folin-Ciocalteu’s method ; HPLC-UV ; total phenol

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