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Major phenolics in apple and their contribution to the total antioxidant capacity.
J Agric Food Chem. 2003 Oct 22; 51(22):6516-20.JA

Abstract

The contribution of each phytochemical to the total antioxidant capacity of apples was determined. Major phenolic phytochemicals of six apple cultivars were identified and quantified, and their contributions to total antioxidant activity of apples were determined using a 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay and expressed as vitamin C equivalent antioxidant capacity (VCEAC). Average concentrations of major phenolics and vitamin C in six apple cultivars were as follows (mg/100 g of fresh weight of apples): quercetin glycosides, 13.20; procyanidin B(2), 9.35; chlorogenic acid, 9.02; epicatechin, 8.65; phloretin glycosides, 5.59; vitamin C, 12.80. A highly linear relationship (r (2) > 0.97) was attained between concentrations and total antioxidant capacity of phenolics and vitamin C. Relative VCEAC values of these compounds were in the order quercetin (3.06) > epicatechin (2.67) > procyanidin B(2) (2.36) > phloretin (1.63) > vitamin C (1.00) > chlorogenic acid (0.97). Therefore, the estimated contribution of major phenolics and vitamin C to the total antioxidant capacity of 100 g of fresh apples is as follows: quercetin (40.39 VCEAC) > epicatechin (23.10) > procyanidin B(2) (22.07) > vitamin C (12.80) > phloretin (9.11) > chlorogenic acid (8.75). These results indicate that flavonoids such as quercetin, epicatechin, and procyanidin B(2) rather than vitamin C contribute significantly to the total antioxidant activity of apples.

Authors+Show Affiliations

Department of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14558772

Citation

Lee, Ki Won, et al. "Major Phenolics in Apple and Their Contribution to the Total Antioxidant Capacity." Journal of Agricultural and Food Chemistry, vol. 51, no. 22, 2003, pp. 6516-20.
Lee KW, Kim YJ, Kim DO, et al. Major phenolics in apple and their contribution to the total antioxidant capacity. J Agric Food Chem. 2003;51(22):6516-20.
Lee, K. W., Kim, Y. J., Kim, D. O., Lee, H. J., & Lee, C. Y. (2003). Major phenolics in apple and their contribution to the total antioxidant capacity. Journal of Agricultural and Food Chemistry, 51(22), 6516-20.
Lee KW, et al. Major Phenolics in Apple and Their Contribution to the Total Antioxidant Capacity. J Agric Food Chem. 2003 Oct 22;51(22):6516-20. PubMed PMID: 14558772.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Major phenolics in apple and their contribution to the total antioxidant capacity. AU - Lee,Ki Won, AU - Kim,Young Jun, AU - Kim,Dae-Ok, AU - Lee,Hyong Joo, AU - Lee,Chang Yong, PY - 2003/10/16/pubmed PY - 2003/12/12/medline PY - 2003/10/16/entrez SP - 6516 EP - 20 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 22 N2 - The contribution of each phytochemical to the total antioxidant capacity of apples was determined. Major phenolic phytochemicals of six apple cultivars were identified and quantified, and their contributions to total antioxidant activity of apples were determined using a 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay and expressed as vitamin C equivalent antioxidant capacity (VCEAC). Average concentrations of major phenolics and vitamin C in six apple cultivars were as follows (mg/100 g of fresh weight of apples): quercetin glycosides, 13.20; procyanidin B(2), 9.35; chlorogenic acid, 9.02; epicatechin, 8.65; phloretin glycosides, 5.59; vitamin C, 12.80. A highly linear relationship (r (2) > 0.97) was attained between concentrations and total antioxidant capacity of phenolics and vitamin C. Relative VCEAC values of these compounds were in the order quercetin (3.06) > epicatechin (2.67) > procyanidin B(2) (2.36) > phloretin (1.63) > vitamin C (1.00) > chlorogenic acid (0.97). Therefore, the estimated contribution of major phenolics and vitamin C to the total antioxidant capacity of 100 g of fresh apples is as follows: quercetin (40.39 VCEAC) > epicatechin (23.10) > procyanidin B(2) (22.07) > vitamin C (12.80) > phloretin (9.11) > chlorogenic acid (8.75). These results indicate that flavonoids such as quercetin, epicatechin, and procyanidin B(2) rather than vitamin C contribute significantly to the total antioxidant activity of apples. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14558772/Major_phenolics_in_apple_and_their_contribution_to_the_total_antioxidant_capacity_ L2 - https://doi.org/10.1021/jf034475w DB - PRIME DP - Unbound Medicine ER -