Abstract
Abstract Apples (Malus domestica Borkh) are the good source of phenolic compounds and antioxidants, which are not only potential nutrients but also effective in chronic diseases. Four famous varieties of apple namely Shin Kulu, Amri, Kaja, and Tor Kulu from different areas of Balochistan province were collected and analyzed for phenolic contents and antioxidant activities in methanol-water (80:20% (v/v)) extract by using standard spectrophotometric methods. The results of average extract yields of the antioxidant component obtained in dry weights (dw) of both peel and pulp were found 27.3±0.52g/100g and 19.1±0.21g/100g respectively. The different varieties of apples contain quantity of entire phenolics content on apple peel and pulp ranged from 13.12±0.22mg to 17.87±0.10mg GAE/g dw for peel and 7.21±0.10mg to 11.57±0.08mg GAE/g dw for pulp and total flavonoids content were found from 12.22±0.11mg to 15.30±0.18mg CE/g dw for peel and 6.01±0.03mg to 9.69±0.14mg CE/g dw for pulp. The variations in reducing power of the 10 mg/mL were ranged in peel from 2.139 to 2.725 and pulp from 1.181 to 1.724. The variations in the inhibition of DPPH scavenging activity of the 80% methanolic extracts were seen from 79.6% to 67.6% in peel and 57.8% to 41.2% in pulp. The variations were also found on the basis of genotype, soil fertility, care of watering and climate of the area. The results reveal high concentration of phenolics content, flavonoids content and antioxidant capacity in peel than pulp, so the consumption of peel with fruit might be strongly recommended to achieve better nutritional benefits. Keywords: Antioxidant activity; Apple peel; DPPH; Flavonoids; Phenolics; Pulp http://dx.doi.org/10.19045/bspab.2019.80019
Highlights
6.01±0.03mg to 9.69±0.14mg Catechin Equivalent (CE)/g dw for pulp
Total phenolics and flavonoids contents The table 1 indicates the total phenolic content, calculated as Gallic Acid Equivalent (GAE), and the total flavonoids contents which was expressed as Catechin Equivalent (CE), of 80% methanolic extracts of apple’s peel and pulp separately
It was ranged from 12.22 to 15.30mg CE/g and the highest value was obtained for Tor Kulu apples i.e. 15.30mg CE/g followed by Kaja, Amri and Shin Kulu whose phenolic contents were obtained as 14.67, 13.65 and 12.89mg CE/g respectively
Summary
Total phenolics contents (TPC) in pulp and peel of apples were determined by using a well-known colorimetric technique with some modifications [35] in which FCR involves as an oxidizing agent and antioxidants in plant/fruit extracts act as reducing agent. Determination of total flavonoid contents For the determination of total flavonoid contents (TFC) in the methanolic extract of apple’s peel and pulp, a reported method with slight modifications was employed [36] In this method, Al3+ makes a complex with hydroxyl functionality present in flavonoids which absorbs visible radiation at a λmax. The reaction mixture was centrifuged at 3000 rpm for 15 min and 3mL of supernatant was recovered and added 3mL of distilled water followed by the addition of 1mL of 0.1% (w/v) ferric chloride resulting in the appearance of Prussian blue color whose intensity was measured at 700 nm against a reagent blank. The determination procedure is as: 2mL (0.4mg/ml) of fresh methanolic extract was added to a test tube containing 3mL methanolic solution of DPPH (0.004 % w/v) followed by incubation in dark at room temperature for almost 30 min.
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