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KMID : 0665220220350050353
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 5 p.353 ~ p.358
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Comparison of Amino Acid, Mineral Compositions and Antioxidant Activity of Apple and Crab Apple
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Lee Kyeong-Haeng
Yu Kwang-Won
Bae Yun-Jeong
Joo Ga-Young
Kim Chae-Young
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Abstract
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To confirm the applicability of crab apple, the composition and content of amino acids and minerals with ‘Fuji’ apple were measured. Apple and crab apple were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids, and ascorbic acid, antioxidant activities of these extracts were measured. The amino acid composition of apples comprised a total of 17 amino acids. The total amino acid contents of apple and crab apple were 2,050.45 mg/kg and 900.05 mg/kg, respectively.
For minerals, the total mineral content of apple and crab apple were 489.14 mg%, 529.77 mg%, respectively. The contents of polyphenols, flavonoids, and ascorbic acid of apple and crab apple extracts were highest in 70% ethanol extracts. The content of polyphenols, the crab apple extract, showed a generally higher content than the apple extract. The content of flavonoids, apple and crab apple extracts revealed no difference between extracts. The content of ascorbic acid, apple extract showed a generally higher content than the crab apple extract, but there was no significant difference between extracts. In the case of DPPH and ABTS radical scavenging abilities, 70% ethanol extract showed the highest antioxidant activity, and crab apple showed higher activity than apple extracts.
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KEYWORD
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apple, crab apple, amino acid composition, mineral composition, antioxidant activity
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