Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones


Ibrahim Rabeeah, - and Viktoria Gruber-Schmidt, - and Helen Murray, - and Negin Afsharzadeh, - and Renate Paltram, - and Silvija Marinovic, - and Hassan Zia, - and Olly Sanny Hutabarat, - and Mikko Hofsommer, - and Ana Slatnar, - and Christopher Schlosser, - and Karl Stich, - and Heidi Halbwirth, - and Manfred Gössinger, - and Christian Haselmair-Gosch, - Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones. Antioxidants 2024, 13, 1159. https://doi.org/10.3390/antiox13101159.

[thumbnail of antioxidants-13-01159-v2.pdf] Text
antioxidants-13-01159-v2.pdf
Restricted to Repository staff only

Download (3MB)

Abstract (Abstrak)

Among fruits, the apple is unique for producing large amounts of the dihydrochalcone phloridzin, which, together with phloretin, its aglycone, is valuable to the pharmaceutical and food industries for its antidiabetic, antioxidant, and anticarcinogenic properties, as well as its use as a sweetener. We analysed the phloridzin concentration, total phenolic content, and antioxidant activity in the peel, flesh, seeds, juice, and pomace of 13 international and local apple varieties. In the unprocessed fruit, the seeds had the highest phloridzin content, while the highest total phenolic contents were mostly found in the peel. In processed samples, phloridzin and the total phenolic compounds especially were higher mostly in juice than in pomace. Moreover, the total phenolic content was much higher than the phloridzin content. Juice showed the highest antioxidant activity, followed by the peel and flesh. Across all samples, antioxidant activity did not directly correlate with phloridzin concentrations, suggesting that the antioxidant activity ascribed to phloridzin may need re-evaluation. In the Ferric Reducing Antioxidant Power (FRAP) assay, phloridzin only showed antioxidant activity at high concentrations when compared to its aglycone, phloretin. Considering the large amounts of apple juice produced by the juice industry, residual pomace is a promising source of phloridzin. For technical use, processing this phloridzin to phloretin would be advantageous.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions (Program Studi): Fakultas Pertanian > Teknik Pertanian
Depositing User: - Andi Anna
Date Deposited: 05 Nov 2024 05:42
Last Modified: 05 Nov 2024 05:42
URI: http://repository.unhas.ac.id:443/id/eprint/38991

Actions (login required)

View Item
View Item