Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

Gordana Ćetković; Jasna Čanadanović-Brunet; Sonja Djilas; Sladjana Savatović; Anamarija Mandić; Vesna Tumbas

doi:10.1016/j.foodchem.2007.12.046

Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

Food Chem. 2008 Jul 15;109(2):340-7. doi: 10.1016/j.foodchem.2007.12.046. Epub 2007 Dec 25.

Authors

Gordana Ćetković¹, Jasna Čanadanović-Brunet², Sonja Djilas², Sladjana Savatović², Anamarija Mandić², Vesna Tumbas²

Affiliations

¹ Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: cetkovic@tehnol.ns.ac.yu.
² Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.

PMID: 26003356
DOI: 10.1016/j.foodchem.2007.12.046

Abstract

Apple pomaces, a by-product in the apple juice processing, were subjected to evaluation as potential sources of antioxidant phytochemicals on the basis of their total content of phenolics (from 4.22 to 8.67mg/g), total flavonoids (from 0.45 to 1.19mg/g) and total flavan-3-ols (from 2.27 to 9.51mg/g), and in vitro antiradical activities. Some individual phenolic compounds including caffeic and chlorogenic acids, (+)-catechin and (-)-epicatechin, rutin, quercetin glycosides and phloridzin were identified and quantified by HPLC. The antiradical activity of apple pomaces was tested by measuring their ability to scavenge DPPH and hydroxyl radicals by ESR spectroscopy. The highest DPPH (EC50(DPPH)=6.33mg/ml) and hydroxyl (EC50(OH)=26.11mg/ml) radical scavenging activities were obtained in the case of Reinders pomace. The regression analysis produced moderate to high correlation coefficients between the antiradical activities (1/EC50(DPPH) and 1/EC50(OH)), and total phenolics, total flavonoids, total flavan-3-ols, and some individual phenolic compounds.

Keywords: Antiradical activity; Apple pomace; DPPH radical; ESR; HPLC; Hydroxyl radical; Phenolic compounds.