Nitrite Scavenging Activity of Apple Polyphenols in Simulated Gastric Condition

Abstract

This study compared nitrite scavenging of apple polyphenols extracted from Fuji apple, yellow banana apple and red banana apple in simulated gastric conditions. Scavenging rates of peel and pulp polyphenols from single and mixed solutions from different varieties were studied. The results showed that: 1 In the same extraction process, which was ultrasonic treatment for 15min, the solid-liquid ratio 1:4 and ethanol volume fraction 60%, contents of polyphenols in red banana apple were significantly higher than that in other apples both in peel and pulp. 2 In simulated gastric conditions, nitrite scavenging of red apple pulp polyphenols increased with increasing concentrations, and it reached 90.9% at concentration of 100μg/mL. 3 At the concentration of 100μg/mL, nitrite scavenging of banana apple was significantly higher than that of Fuji apple, and pulp higher than peel in banana apple. 4 Nitrite scavenging of mixed apple polyphenols was lower than that of single solutions. Over all, apple polyphenols have a strong nitrite scavenging effect, and nitrite scavenging of banana apple was higher than that of Fuji apple.