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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Publisher

Springer Berlin Heidelberg

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DOI

10.1002/ange.201602010

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ISSN

1438-2385

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Apple peel flavonoids as natural antioxidants for

Authors: Laura Massini Daniel Rico Ana Belen MartinDiana Catherine BarryRyan
Publish Date: 2016/02/20
Volume: 242, Issue: 9, Pages: 1459-1469
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Abstract

Commercial carrot and tomato juices final concentration 90  juice v/v were added with a phenolic extract from apple peels consisting mostly of flavan3ols 50  flavonol glycosides and dihydrochalcones in order to enhance their antioxidant capacity The antioxidant contribution of the added extract to the capacity of the hydrophilic and lipophilic components of the juices was measured as ascorbic acid equivalents with ferric reducing–antioxidant power and radical scavenging capacity against DPPH˙ assays and as inhibition against lipid peroxidation using an emulsified lipid in an oven test Results showed that the addition of apple peel flavonoids at concentrations equal to or above 160 mg gallic acid equivalents GAE/L as total phenolics in the juices led to significantly higher p  005 radical scavenging capacity and to an increased protection against lipid peroxidation compared to control The oxidative index of the model emulsified lipid with added enriched juices 20 mg/L as GAE was lower than the control and comparable to a mixture of synthetic antioxidants 25 μM The antioxidant capacity of the enriched juices was mostly attributed to their hydrophilic components particularly flavonoids with mediumtohigh polarity such as catechins dimers of +catechin and −epicatechin and quercetin glycosides Nevertheless it was suggested that oligomeric procyanidins with mediumtolow polarity could also contribute to the total antioxidant capacity as lipophilic components

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