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Which polyphenolic compounds contribute to the total antioxidant activities of apple?
J Agric Food Chem. 2005 Jun 15; 53(12):4989-95.JA

Abstract

The antioxidant activities of eight apple cultivars were studied by using the ferric reducing/antioxidant power (FRAP), the beta-carotene-linoleic acid model system (beta-CLAMS), and the photochemiluminescent (PCL) assays. The antioxidant activity of apples is highly correlated to the total phenolic content (TPC) measured by the Folin-Ciocalteu method and the total polyphenolic index (TPI) obtained by HPLC. Extracts of the peel and flesh were analyzed and assayed separately. The FRAP activities of both peel and flesh extracts correlate well with the TPC (r = 0.95 and 0.99, respectively) and the TPI (r = 0.82 and 0.99, respectively). Similar results were found in the beta-CLAMS activities, showing correlation coefficients of r = 0.90 and 0.91 with the TPC for the peel and flesh extracts and of r = 0.90 and 0.84 with the TPI for the peel and flesh extracts, respectively. The antioxidant activity measured by the PCL assay was not correlated with TPC or TPI due to the lack of integratable lag phase in this method with the flavan-3-ols/procyanidins. Among the five major polyphenolic groups, flavan-3-ols/procyanidins had the highest positive correlation with the FRAP and beta-CLAMS activities: r = 0.84 and 0.88 for the peel extracts, respectively; and r = 0.98 and 0.87 for the flesh extracts, respectively. At individual compound level, epicatechin and procyanidin B2 were the major contributors to the antioxidant activity of apple. Hydroxycinnamic acids may have a significant role in the flesh.

Authors+Show Affiliations

Food Research Program, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada. caor@agr.gc.caNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

15941346

Citation

Tsao, Rong, et al. "Which Polyphenolic Compounds Contribute to the Total Antioxidant Activities of Apple?" Journal of Agricultural and Food Chemistry, vol. 53, no. 12, 2005, pp. 4989-95.
Tsao R, Yang R, Xie S, et al. Which polyphenolic compounds contribute to the total antioxidant activities of apple? J Agric Food Chem. 2005;53(12):4989-95.
Tsao, R., Yang, R., Xie, S., Sockovie, E., & Khanizadeh, S. (2005). Which polyphenolic compounds contribute to the total antioxidant activities of apple? Journal of Agricultural and Food Chemistry, 53(12), 4989-95.
Tsao R, et al. Which Polyphenolic Compounds Contribute to the Total Antioxidant Activities of Apple. J Agric Food Chem. 2005 Jun 15;53(12):4989-95. PubMed PMID: 15941346.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Which polyphenolic compounds contribute to the total antioxidant activities of apple? AU - Tsao,Rong, AU - Yang,Raymond, AU - Xie,Sheery, AU - Sockovie,Emily, AU - Khanizadeh,Shahrokh, PY - 2005/6/9/pubmed PY - 2005/8/18/medline PY - 2005/6/9/entrez SP - 4989 EP - 95 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 12 N2 - The antioxidant activities of eight apple cultivars were studied by using the ferric reducing/antioxidant power (FRAP), the beta-carotene-linoleic acid model system (beta-CLAMS), and the photochemiluminescent (PCL) assays. The antioxidant activity of apples is highly correlated to the total phenolic content (TPC) measured by the Folin-Ciocalteu method and the total polyphenolic index (TPI) obtained by HPLC. Extracts of the peel and flesh were analyzed and assayed separately. The FRAP activities of both peel and flesh extracts correlate well with the TPC (r = 0.95 and 0.99, respectively) and the TPI (r = 0.82 and 0.99, respectively). Similar results were found in the beta-CLAMS activities, showing correlation coefficients of r = 0.90 and 0.91 with the TPC for the peel and flesh extracts and of r = 0.90 and 0.84 with the TPI for the peel and flesh extracts, respectively. The antioxidant activity measured by the PCL assay was not correlated with TPC or TPI due to the lack of integratable lag phase in this method with the flavan-3-ols/procyanidins. Among the five major polyphenolic groups, flavan-3-ols/procyanidins had the highest positive correlation with the FRAP and beta-CLAMS activities: r = 0.84 and 0.88 for the peel extracts, respectively; and r = 0.98 and 0.87 for the flesh extracts, respectively. At individual compound level, epicatechin and procyanidin B2 were the major contributors to the antioxidant activity of apple. Hydroxycinnamic acids may have a significant role in the flesh. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15941346/Which_polyphenolic_compounds_contribute_to_the_total_antioxidant_activities_of_apple L2 - https://doi.org/10.1021/jf048289h DB - PRIME DP - Unbound Medicine ER -