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KMID : 0665220180310060858
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 6 p.858 ~ p.864
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Antioxidant Component and Activity of Different Part Extracts in Apple (Malus domestica cv. Fuji)
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Lee Kyung-Haeng
Yoon Ye-Ji
Kwon Hye-Won
Lee Eun-Hyun
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Abstract
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To improve the utility of apple, apple flesh (Malus domestica cv. Fuji), pomace and peels were dried and then extracted using solvents (water, 70% and 100% ethanol). The contents of polyphenols, flavonoids, ascorbic acid, ursolic acid and antioxidant activities were measured as extracted from the apple flesh, pomace and peel. The content of polyphenols was the highest in the apple peel when 100% ethanol was extracted. The content of flavonoids was about 3~8 times higher in apple peel than those of flesh and pomace, and 70% ethanol extract was the highest content. Ascorbic acid content was the highest in apple peel as well as flavonoid content. The content of ursolic acid in the apple flesh was not detected in water and ethanol extraction. In the case of apple pomace and peel, ursolic acid was not detected in water extract but it was detected when ethanol was extracted. The content of ursolic acid was highest in the apple peel. In the case of antioxidative activity, DPPH and ABTS radical scavenging ability showed the highest ability when apple peel was extracted with 70% ethanol.
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KEYWORD
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apple, peel, pomace, flesh, antioxidant component, antioxidant activity
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