Abstract
The purpose of this study was to investigate the biological benefits of apple peel. The antioxidant and antiinflammatory activities of a 70% ethanol extract of apple peel were examined. The total phenolic compound and flavonoid contents of apple peel were 6.8±0.5 ㎎ gallic acid equivalent/g of fresh weight and 3.3±0.3 ㎎ catechin equivalent/g of fresh weight, respectively. Antioxidant activity was evaluated by measuring 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity of apple peel was 18.9±1.6, 46.3±2.3 and 58.1±3.9% at concentrations of 0.1, 0.5 and 1.0 ㎎/mL, respectively (p＜0.05). The anti-inflammatory effect was investigated by measuring the inhibition of inflammatory enzymes. Apple peel significantly inhibited secretory phospholipase, cyclooxygenase-1, cyclooxygenase-2, and lipoxygenase activity by up to 53.5±2.3, 13.4±1.8, 64.8±5.4 and 44.4±4.5%, respectively (p＜0.05). Taken together, these findings suggest that apple peel may act as an antioxidant by radical scavenging and may possess potential anti-inflammatory properties for suppressing the activity of inflammatory enzymes. These results also suggest that apple peel can be utilized as a health functional food ingredient possessing antioxidant and anti-inflammatory activities.
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