Variation in phenolic compounds and antioxidant activity in apple seeds of seven cultivars

Abstract

Polyphenols are the predominant ingredients in apple seeds. However, few data are available on the phenolic profile or antioxidant activity in apple seeds in previous researches. In this study, low-molecular-weight phenolic compounds and antioxidant activity in seeds, peels, and flesh of seven apple cultivars grown in northwest China were measured and analyzed using HPLC and FRAP, DPPH, ABTS assays, respectively. HPLC analysis revealed phloridzin as the dominant phenolic compound in the seeds with its contents being 240.45-864.42 mg/100 gDW. Total phenolic content (TPC) measured by the Folin-Ciocalteu assay in apple seed extracts of seven cultivars ranged from 5.74 (Golden Delicious) to 17.44 (Honeycrisp) mgGAE/gDW. Apple seeds showed higher antioxidant activity than peels or flesh; antioxidant activity in seeds varied from 57.59 to 397.70 μM Trolox equivalents (TE)/g FW for FRAP, from 37.56 to 64.31 μM TE/g FW for DPPH, and from 220.52 to 708.02 μM TE/g FW for ABTS. TPC in apple seeds was significantly correlated with all three assays. Principal component analysis (PCA) indicated that Honeycrisp was characterized with high contents of total polyphenols and phloridzin. Our findings suggest that phenolic extracts from apple seeds have good commercial potential as a promising antioxidant for use in food or cosmetics.

Antioxidant activity, volatile and nonvolatile composition of two Phoenix dactylifera L. by-products

“…As has already been demonstrated for other fruits and their corresponding seeds [34], total polyphenol content in the date seeds was higher than in the edible flesh. Their content is higher than even cocoa powder which is classified in fourth place in the database of polyphenols content of food sources [35].…”

Investigating the Distribution of Stable Paramagnetic Species in an Apple Seed Using X-Band EPR and EPR Imaging

“…The EPR results from this model confirm that the stable radical is located in the seed coat. In addition, previous researches of methanol and hexane extracts of the seeds showed that the seeds contained various polyphenols and fatty acids 5, 6, 10) . The stable radical in the seed can be produced during the scavenging activities of antioxidant compounds in the seeds.…”

Composition and Concentration of Phenolic Compounds of ‘Auksis’ Apple Grown on Various Rootstocks

“…Apples also are distinguished by the highest amounts of phenolic compounds among fruits (Sun et al, 2002). Different apple cultivars as a source of variation of phytochemical content have been widely tested (Wolf et al, 2003;Ceymann et al, 2012;Liaudanskas et al, 2015;Wang et al, 2015;Xu et al, 2016).…”