Utilization of apple peelNAME: ESLAM ALI

CODE:503/12

contentIntroductionComposition of peelBioactivity-guided fractionation of Red

apple peelsPhenolsphenolic compounds

introductionPeels are the major products obtained

during the processing of various fruits and these is a good source of polyphenols, carotenoids and other bioactive compounds which has various beneficial effects on human health.

Apple peel one of the most important fruit sources of phenolics. Although it contain different classes of bioactive compounds

Composition of peelWaterSugardietary fiber and phytochemicals such as

(polyphenols, carotenoids, flavonoids, tocopherols and ascorbic acid).

VitaminsMinerals

Bioactivity-guidedBioactivity-guided fractionation of Red apple peels

was used to determine the chemical identity of bioactive constituents, which showed antioxidant activity. Twenty-nine compounds, including flavonoids, organic acids and plant sterols,

Most tested flavonoids and phenolic compounds had high antioxidant activity when compared to ascorbic acid and might be responsible for the antioxidant activities of apples. These results showed apple peel phytochemicals have potent antioxidant activities.

PhenolsPhenolics are widely distributed in plants

where they act as attractants for certain insects, as free radical scavengers, and in defense against ultraviolet radiation, pathogens and predators .

Their antioxidant properties are attributed to phenolic compounds, These compounds contain a large number of double bonds and hydroxyl groups, which generates their antioxidant activity.

phenolic compoundsthe concentration of phenolics is higher in the

peel than flesh. Because the peel comprises only a small percentage of the whole fruit weight.

The lowest peel contribution to total phenolic content per whole apple ranged between 26 and 29% and was observed in ‘Pilot’, ‘McIntosh’ and ‘Prima’ apples.

The concentration of phenolic compounds decreases sharply in apple flesh and peel during fruit development, but phenolic content is higher in the peel than the flesh at all stages of fruit maturation

Main phenolic compounds in apple peel are:flavonoids (epicatechins, catechins, and

procyanidins) RutinChlorogenic acidphotoridzin

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