Abstract
In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed.
Highlights
Over the last few years, epidemiological studies have shown a close relationship between a diet rich in fruits and vegetables, and the reduction of chronic and cardiovascular risks
This is in agreement with the total phenolic content (TPC) values, which showed the highest values for the peels in all evaluated genotypes
The peels can contain high content of these compounds because they are found in external part of the fruits, they are more predisposed to the synthesis of phenolic compounds than the internal parts, such as the pulps, and they act as protection agents of vegetables and fruits against pathogens, predators, and UV radiation (Naczk & Shahidi, 2006)
Summary
Over the last few years, epidemiological studies have shown a close relationship between a diet rich in fruits and vegetables, and the reduction of chronic and cardiovascular risks. This protective effect can be attributed mainly to the antioxidants, which are compounds that help to prevent the cellular damages such as, cancer, inflammation, Acta Scientiarum. In natural foods there are several phytochemical compounds which can act like antioxidants. Among these compounds, the most found are polyphenols, vitamin C, carotenoids and Maringá, v. The benefic effects of apple to the health are many, and from the epidemiological studies confirmed that the apple plays an important role in the reduction of chronic disease risks, helping to keep a healthy life (Wu et al, 2007)
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