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Journals / International Journal of Agriculture Environment and Food Sciences / 2018 / Cilt: 2 - Sayı: 4

Determination of Some Chemical Characteristics and Total Antioxidant Capacity in Apple Varieties Grown in Posof/Ardahan Region

Mehmet POLAT
Volkan OKATAN
Sultan Filiz GÜÇLÜ
Ayşen Melda ÇOLAK
Pages
131–134
Publication Date
2018-12-20
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results showed that fresh apple had the highest levels for antioxidant capacity (90.32 and 114.23 µmol of vitamin C equivalents/g of flesh+peel) and total anthocyanin content (30.07 to 71.49 mg/100g), whereas lower levels were found for ascorbic acid in flesh+peels.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, total phenolic content, antioxidant capacity, total anthocyanin content and total ascorbic acid content (in flesh+peel) of the 7 apple cultivars grown in Posof/Ardahan were measured.
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Key Findings & Data:The total phenolic content of the three apple cultivars was higher than other cultivars. “Posofkırmızısı”, “Sarı şafran” and “Paşa” apple cultivars had the highest total phenolic ccontents (239.22, 228.81 and 222.71 mg of gallic acid equivalents/100 g offlesh+peels, respectively).
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Conclusion & Impact:Results showed that fresh apple had the highest levels for antioxidant capacity (90.32 and 114.23 µmol of vitamin C equivalents/g of flesh+peel) and total anthocyanin content (30.07 to 71.49 mg/100g), whereas lower levels were found for ascorbic acid in flesh+peels.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Apple · total phenolic · total antioxidant

Abstract

In this study, total phenolic content, antioxidant capacity, total anthocyanin content and total ascorbic acid content (in flesh+peel) of the 7 apple cultivars grown in Posof/Ardahan were measured. The total phenolic content of the three apple cultivars was higher than other cultivars. “Posofkırmızısı”, “Sarı şafran” and “Paşa” apple cultivars had the highest total phenolic ccontents (239.22, 228.81 and 222.71 mg of gallic acid equivalents/100 g offlesh+peels, respectively). Results showed that fresh apple had the highest levels for antioxidant capacity (90.32 and 114.23 µmol of vitamin C equivalents/g of flesh+peel) and total anthocyanin content (30.07 to 71.49 mg/100g), whereas lower levels were found for ascorbic acid in flesh+peels. Results covered a narrow range: 17.18–26.83 mg/100g for ascorbic acid content in flesh+peels weight of apple cultivars. As a result, that these apple cultivars have high total phenolic value and antioxidant capacity in flesh+peels. For this reason, it is suggested for consume with their peels.

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Cite This Article

POLAT, M., OKATAN, V., GÜÇLÜ, S. F., ÇOLAK, A. M. (2018). Determination of Some Chemical Characteristics and Total Antioxidant Capacity in Apple Varieties Grown in Posof/Ardahan Region. International Journal of Agriculture Environment and Food Sciences, Cilt: 2 - Sayı: 4, 131–134. https://ajindex.com/articles/765373

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