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J Agric Food Chem. 2007 Feb 7;55(3):663-71.

Relationship between apple peel and the whole fruit antioxidant content: year and cultivar variation.

Author information

1
Laboratory of Basic Sciences in Horticulture, Warsaw Agricultural University, Nowoursynowska 159, 02-776 Warsaw, Poland. barbara_lata@sggw.pl

Abstract

Antioxidants are usually considered with regard to plant defense mechanisms due to the oxidative stress or their importance for human health or both. In the present research, a comprehensive study was made to test the relationship between the antioxidant content in apple peel and the whole fruit in two growing seasons. Antioxidants were mainly localized in the apple peel, but cultivars exhibited very high biodiversity in the distribution pattern. High or very high correlation coefficients between apple peel glutathione reductase and catalase activity as well as ascorbate, glutathione, and anthocyanins concentrations and the whole fruit were discovered on the basis of both fresh and dry weight basis in two growing seasons: 2004 and 2005. In the case of ascorbate peroxidase activity and phenolics or flavonol contents, it was proven only in 2005. It seems that apple peel could be a good marker of health values as well as antioxidant potential of apple fruit. Additional arguments, as compared to the previous study, were incorporated to support the suggestion of glutathione reductase as worth considering as an environmental stress marker and/or signalling molecule.

PMID:
17263458
DOI:
10.1021/jf062664j
[Indexed for MEDLINE]

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