期刊
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
卷 23, 期 3, 页码 379-388出版社
ELSEVIER
DOI: 10.1016/j.sjbs.2015.04.002
关键词
Apple seeds; Antioxidant activity; Phenolics; Phloridzin; Principal component analysis
类别
资金
- Specialized Research Fund for the Doctoral Program of Higher Education of China [20130204110032]
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 mu M Trolox equivalents (TE)/g FW for FRAP, from 37.56 to 64.31 mu M TE/g FW for DPPH, and from 220.52 to 708.02 mu M 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. (C) 2015 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据