Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace
2007; Elsevier BV; Volume: 109; Issue: 2 Linguagem: Inglês
10.1016/j.foodchem.2007.12.046
ISSN1873-7072
AutoresGordana Ćetković, Jasna Čanadanović‐Brunet, Sonja Djilas, Sladjana Savatović, Anamarija Mandić, Vesna Tumbas,
Tópico(s)Food Quality and Safety Studies
ResumoApple pomaces, a by-product in the apple juice processing, were subjected to evaluation as potential sources of antioxidant phytochemicals on the basis of their total content of phenolics (from 4.22 to 8.67 mg/g), total flavonoids (from 0.45 to 1.19 mg/g) and total flavan-3-ols (from 2.27 to 9.51 mg/g), and in vitro antiradical activities. Some individual phenolic compounds including caffeic and chlorogenic acids, (+)-catechin and (−)-epicatechin, rutin, quercetin glycosides and phloridzin were identified and quantified by HPLC. The antiradical activity of apple pomaces was tested by measuring their ability to scavenge DPPH and hydroxyl radicals by ESR spectroscopy. The highest DPPH (EC50DPPH=6.33mg/ml) and hydroxyl (EC50OH=26.11mg/ml) radical scavenging activities were obtained in the case of Reinders pomace. The regression analysis produced moderate to high correlation coefficients between the antiradical activities (1/EC50DPPH and 1/EC50OH), and total phenolics, total flavonoids, total flavan-3-ols, and some individual phenolic compounds.
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