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KMID : 1134820230520020146
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 2 p.146 ~ p.153
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Acid Treatment Enhances the Antioxidant Activity of Apple Peelby Converting Flavonoid Aglycones to Glycosides
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Moon Ji-Eun
Heu Hui-Jin
Lee Jun-Soo
Yang Jin-Woo
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Abstract
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This study examined the antioxidant activities of apple peel extract treated with acid and evaluated the hepatoprotective effects of acid-treated extracts on oxidative stress in HepG2 cells. The optimal acid concentration was determined by treating apple extract with HCl at concentrations from 0 to 1.0 M. Treatment with 0.5 M HCl resulted in the highest polyphenol content, and acid treatment concentration-dependently decreased rutin (a flavonoid aglycone) levels but increased quercetin (a flavonoid glycoside) levels. In addition, DPPH radical scavenging activity and the reducing power of extracts increased with acid concentration. When HepG2 cells were treated with acid-treated apple peel extract, the protective effects of extracts increased with acid concentration (0.5 M). However, antioxidant activities were slightly diminished at an acid concentration of 1.0 M. The study shows that optimum acid treatment of apple peel extract is important for improving its antioxidant and cytoprotective effects. Furthermore, our findings suggest that the de-glycosylation of flavonoid glycosides by acid treatment increases the physiological activity of apple peel extract.
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KEYWORD
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apple, apple peel, acid, flavonoid, antioxidant activity
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