Abstract

Apples (Malus × domestica) have been identified as one of the main dietary sources of antioxidants, mainly phenolics. These compounds vary in their composition among cultivars and differ in their distribution among the fruit tissues. It is known that the peel can largely differ from the pulp in terms of antioxidants content and activity. Peels are a secondary product in the dried apple production. In this research, we determined the relative polyphenols content and antioxidant activity of five apple cultivars commonly used for the production of dried apples. Comparison of antioxidant content and activity among apple cultivars and apple peel in relation to the whole fruit and other structures, were made. The antioxidant content was determined with the Folin-Ciocalteau assay and the antioxidant activity was evaluated with the Ferric Reducing Antioxidant Power (FRAP) assay. Additionally, dry matter, pH, titratable acidity and soluble solids were evaluated. Results obta ned for the peel were compared to those of: a) Peel+Pulp; b) Pulp; and c) Whole fruit. The results indicated that total phenolic content and the antiox dant activity of the peel are substantially higher than those of Peel+Pulp, Whole fruit and hand, the physical and chemical composition differed among cultivars and structures of the apple fruits. In summary, our results demonstrated the antioxidant content, activity, the physical, and chemical composition vary considerably depend ng on the apple cultivars and structures analyzed.