Table 2 Bioactive constituents of apple fruit (adapted from Wojdyło et al. 2021)
From: Recent progress and future perspectives on non-thermal apple juice processing techniques
Fruit | Cultivar | Flavan-3-ols | Dihydro-chalcones | Phenolic acid | Flavonols | Antho-cyanins | Antioxidant capacity (mmol Trolox/100 g dw) | |||
|---|---|---|---|---|---|---|---|---|---|---|
PP | Monomers | ABTS | FRAP | ORAC | ||||||
Apple | Szampion | 1325.0 ± 25.3 | 248.8 ± 9.5 | 12.0 ± 1.4 | 1117.1 ± 32.1 | 44.6 ± 4.6 | 1.9 ± 0.2 | 20.5 ± 1.2 | 16.6 ± 0.3 | 61.2 ± 1.3 |
Florina | 705.1 ± 12.6 | 261.9 ± 6.3 | 10.9 ± 1.1 | 60.1 ± 24.5 | 43.3 ± 2.4 | 0.9 ± 0.1 | 18.3 ± 1.0 | 17.9 ± 0.6 | 41.1 ± 1.4 | |
Empire | 455.2 ± 11.2 | 145.8 ± 8.5 | 11.5 ± 1.1 | 36.3 ± 25.9 | 34.0 ± 3.6 | 0.9 ± 0.2 | 15.4 ± 0.5 | 13.8 ± 0.9 | 23.2 ± 1.1 | |