Abstract
Antioxidant capacities (AC) and total phenolic content (TPC) of sixteen apple varieties obtained from different regions of Turkey and six commercial apple juices were examined. Trolox Equivalent Antioxidant Capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assays were used for AC measurement while Folin-Ciocalteu method was applied for TPC measurements. ‘Ankara Agustos’ cultivar showed the highest antioxidant capacity (7.60 µmol TE/g FW) followed by ‘Bursa Gloster’ (3.10 µmol TE/g FW), and ‘Antalya Red Chief’ (2.90 µmol TE/g FW), whereas ‘Antalya Granny Smith’ exhibited the lowest antioxidant capacity (1.50 µmol TE/g FW). AC’s of commercial apple juices were found to be 2.8-fold less than the average of naturally produced juices with range of 0.38-2.56 µmol TE/g FW. Total antioxidant capacity changes at 4°C over time were also monitored for three varieties. A significant decrease in total antioxidant capacity after five weeks was observed. Moreover, the high correlation between AC and TPC of naturally produced apple juices (R2>0.97) indicated that phenolic compounds are a major contributor to the antioxidant activity of apple fruit.
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