Comparative Study of Antioxidant Activity of Apple and Pear Peel

Kim, Kyung Soon,Roh, Kwang Soo The Plant Resources Society of Korea 2013 한국자원식물학회지 Vol.26 No.3

Apple and pear are popular fruits consumed in Korea and are common fruit in daily diet. In order to compare the antioxidant activity of the apple and pear peels, total polyphenol contents, total flavonoid contents, $ABTS^+$ free radical scavenging activity, and DPPH free radical scavenging activity were measured from hot water, ethanol, and methanol extracts of the two fruit peels. The total polyphenol and flavonoid contents were highest in 95% methanol extracts of the apple peelsand 70% ethanol extract of the pear peels, respectively. Total polyphenol contents of the pear peels were higher than that of apple peels, and total flavonoid contents of the apple peels were higher than that of pear peels. The apple and pear peels had the highest $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity in 95% methanol extracts and 70% ethanol extracts, respectively. $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity of pear peels was higher than that of apple peels, and the DPPH free radical scavenging activity of apple and pear peels were detected in hot water, 95% methanol, and 70% ethanol extracts, respectively. Ascorbic acid, a synthetic antioxidant used as positive control, had significantly higher scavenging activity than the apple and pear peels. In conclusion, the apple and pear peelshave great potential as natural antioxidants. Therefore, above results should be considered to provide the possibility for the development of high functional antioxidants.

사과 부위별 항산화 성분 및 항산화 활성

이경행,윤예지,권혜원,이은현,Lee, Kyung-Haeng,Yoon, Ye-ji,Kwon, Hye-Won,Lee, Eun-Hyun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

To improve the utility of apple, apple flesh (Malus domestica cv. Fuji), pomace and peels were dried and then extracted using solvents (water, 70% and 100% ethanol). The contents of polyphenols, flavonoids, ascorbic acid, ursolic acid and antioxidant activities were measured as extracted from the apple flesh, pomace and peel. The content of polyphenols was the highest in the apple peel when 100% ethanol was extracted. The content of flavonoids was about 3~8 times higher in apple peel than those of flesh and pomace, and 70% ethanol extract was the highest content. Ascorbic acid content was the highest in apple peel as well as flavonoid content. The content of ursolic acid in the apple flesh was not detected in water and ethanol extraction. In the case of apple pomace and peel, ursolic acid was not detected in water extract but it was detected when ethanol was extracted. The content of ursolic acid was highest in the apple peel. In the case of antioxidative activity, DPPH and ABTS radical scavenging ability showed the highest ability when apple peel was extracted with 70% ethanol.

천연 항산화제로의 활용을 위한 사과, 포도, 및 고구마 껍질 에탄올 추출물의 항산화 효과

김미자(Kim, Mi-Ja),김영기(Kim, Young-Ki),김현순(Kim, Hyun-Soon),정철(Cheong, Chul),장기효(Jang, Ki-Hyo),강순아(Kang, Soon Ah) 한국산학기술학회 2014 한국산학기술학회논문지 Vol.15 No.6

본 연구에서는 천연 항산화제로써의 활용을 위해 부산물인 사과 껍질, 포도 껍질과 고구마 껍질의 에탄올 추출물의 총 폴리페놀, 총 플라보노이드, DPPH 라디칼 소거능, ABTS 양이온 소거능, FRAP 환원능과 ORAC 지수를 측정하였다. 결과 적으로 총 폴리페놀과 총 플라보노이드의 함량은 사과 껍질 1g에 각각 7.76 μM quercetin 당량과 1.03 μM quercetin 당량으로 존재하여 포도 껍질과 고구마 껍질 보다 유의적으로 다량 함유되어 있는 것으로 관찰되었다. 또한 DPPH 라디칼 소거능은 사과껍질 1 g이 각각 포도 껍질보다는 3.2배, 고구마 껍질보다는 4.6배로 나타났고, ABTS 양이온 소거능 또한 사과껍질 1 g이 각각 포도 껍질보다는 2.8배, 고구마 껍질보다는 5.4배로 강력하게 소거하는 것으로 나타났다. 뿐만 아니라, FRAP 환원능 과 ORAC 지수 또한 사과 껍질이 포도 껍질이나 고구마 껍질보다 유의하게 우수한 것으로 나타났다. 이와 같은 결과로 사과 껍질을 이용한 천연 항산화제로의 활용이 가능할 것으로 사료된다. This study examined the antioxidant capacities of apple peel, grape peel, and sweet potato peel. The antioxidant activities were evaluated using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, ABTS radical cation scavenging activity, FRAP reducing power, and ORAC assay. The total phenolic (7.76 μM quercetin equivalent/g peel) and total flavonoids (1.03 μM quercetin equivalent/g peel) contents in apple peel were significantly higher than in grape peel and sweet potato peel (P<0.05). The scavenging activities of DPPH and ABTS radicals of a 70% ethanol extract of apple peel was 3.2-4.6 and 2.8-5.4 times high than those of grape and sweet potato peel, respectively. In addition, the FRAP reducing power and ORAC assay of 70% ethanol extraction from apple peel were significantly higher than those of the other samples. Therefore, apple peel can be used efficiently as a natural antioxidant.

사과 과피 추출물의 염증 관련 효소 억제 효과

김일낭(Ilrang Kim) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.4

본 연구는 사과 과육을 이용한 잼, 음료, 소스, 통조림 등을 가공하는 과정 중 부수적으로 발생하는 사과 과피의 활용을 위해 70% 에탄올 추출물을 이용하여 생리활성을 측정하였다. 이를 위해 사과 과피 추출물의 총 페놀 및 플라보노이드 함량을 측정하고 항산화 활성과 항염 효과를 평가하였다. 사과 과피 추출물의 총 페놀 함량과 플라보노이드 함량은 각각 6.8±0.5 ㎎ GAE/g, 플라보노이드는 3.3±0.3 ㎎ CE/g으로 나타났다. 항산화 활성을 평가하기 위해 측정한 DPPH 라디칼 소거능은 추출물의 농도에 의존적으로 증가하여 0.1, 0.5 및 1.0 ㎎/mL의 농도에서 각각 18.9±1.6, 46.3±2.3 및 58.1±3.9%로 나타났다(p<0.05). 사과 과피 추출물에 의한 염증 관련 효소 활성 억제 효과를 측정한 결과 sPLA₂ 활성은 0.5 및 1.0 ㎎/mL 농도에서 각각 26.9±1.4 및 53.5±2.3% 유의적으로 감소하였다(p<0.05). COX-2 활성 억제 효과는 0.1, 0.5 및 1.0 ㎎/mL의 모든 농도에서 각각 16.7±2.6, 43.6±3.0 및 64.8±5.4%로 유의적이었으나 COX-1 활성은 1.0 ㎎/mL에서만 13.4% 유의적인 저해효과를 나타냈다(p<0.05). LOX 활성 저해 효과 또한 0.1, 0.5 및 1.0 ㎎/mL 농도에서 각각 11.9±1.3, 27.4±2.7 및 44.4± 4.5%로 나타나 유의적인 항염 효과를 보였다(p<0.05). 본 연구결과는 사과 과피 추출물이 라디칼 소거능을 통한 항산화 효과를 가지고, 다양한 염증 관련 효소의 활성을 억제함으로써 염증 반응을 전반적으로 조절하고 완화시킬 수 있음을 보여주어, 사과를 이용한 제품의 가공 과정에서 부산물로 생기는 과피를 항산화 및 항염 효과를 가지는 건강기능성식품 소재로 이용할 수 있는 가능성을 시사한다. The purpose of this study was to investigate the biological benefits of apple peel. The antioxidant and antiinflammatory activities of a 70% ethanol extract of apple peel were examined. The total phenolic compound and flavonoid contents of apple peel were 6.8±0.5 ㎎ gallic acid equivalent/g of fresh weight and 3.3±0.3 ㎎ catechin equivalent/g of fresh weight, respectively. Antioxidant activity was evaluated by measuring 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity of apple peel was 18.9±1.6, 46.3±2.3 and 58.1±3.9% at concentrations of 0.1, 0.5 and 1.0 ㎎/mL, respectively (p<0.05). The anti-inflammatory effect was investigated by measuring the inhibition of inflammatory enzymes. Apple peel significantly inhibited secretory phospholipase, cyclooxygenase-1, cyclooxygenase-2, and lipoxygenase activity by up to 53.5±2.3, 13.4±1.8, 64.8±5.4 and 44.4±4.5%, respectively (p<0.05). Taken together, these findings suggest that apple peel may act as an antioxidant by radical scavenging and may possess potential anti-inflammatory properties for suppressing the activity of inflammatory enzymes. These results also suggest that apple peel can be utilized as a health functional food ingredient possessing antioxidant and anti-inflammatory activities.

Green process development for apple-peel pectin production by organic acid extraction

Cho, Eun-Hi,Jung, Ho-Tak,Lee, Byung-Hoo,Kim, Hyun-Seok,Rhee, Jin-Kyu,Yoo, Sang-Ho Elsevier 2019 Carbohydrate Polymers Vol.204 No.-

<P><B>Abstract</B></P> <P>To extract pectin in food industry, HCl is generally used as the major extracting solvent for releasing the pectin from the plant tissues, however it has an environmental issue to use. In this study, food-grade tartaric-, malic, and citric acids were used to produce apple peel pectin as an eco-friendly protocol instead of HCl. Finely-ground lyophilized apple peel was applied as the raw material, and the pectin was extracted by organic acids at 85 °C. The pectin extracted with citric acid displayed greater molecular weight and apparent viscosity compared to other organic acid treatments. Analysis of degree of methyl esterification revealed that the pectins extracted with organic acids were highly methoxylated. From these results, it was suggested that organic acids could be utilized to extract apple peel pectin effectively as a green process. Especially, the extraction process with citric acid as the solvent showed great potential to produce high-viscosity apple peel pectin.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Pectin was extracted by organic acid as an eco-friendly protocol to replace HCl. </LI> <LI> Organic acid-extracted pectin has higher molecular weight and viscosity. </LI> <LI> Citric acid-extracted apple peel pectin has high amount of methoxyl groups. </LI> <LI> Apple peel pectin extraction by organic acid has a potential to reduce and recycle apple waste. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment

Shin, So-Hyang,Chang, Yoonjee,Lacroix, Monique,Han, Jaejoon Elsevier 2017 LWT- Food science and technology Vol.84 No.-

<P>Edible coating solutions, containing antioxidant and antimicrobial agents, were developed from mixture of apple peel powder and carboxymethylcellulose (CMC). Microfluidization, a high pressure homogenization technique, was used to reduce the particle size for the development of a highly dispersed apple peel powder solution. Tartaric acid was incorporated into apple peel powder/CMC solution, as an antimicrobial for active coating solution. The developed coating solution was applied to fresh beef patties, which were analyzed for antioxidant effects against lipid oxidation and antimicrobial activity against mesophilic aerobic bacteria, molds and yeasts, and Salmonella enterica. The sensory attributes were evaluated by 40 panelists. Results showed that active coating treatment completely inhibited lipid oxidation, and efficiently suppressed the growth of microbial on raw beef patties. The active coating formulation did not affect the sensory characteristics of raw and cooked beef patties. Therefore, apple peel-based edible coating treatment could be applied to meat products to protect the quality and prevent deterioration. (C) 2017 Elsevier Ltd. All rights reserved.</P>

저온저장 온도처리가 ‘홍로’ 사과의 저장중 과실품질에 미치는 영향

유진기,이승열,NAY MYO WIN,권순일,정희영,조영제,강인규 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.7

This study was conducted to elucidate the effects of different storage temperatures on fruit quality attributes and storage disorders in cold-stored 'Hongro' apples. 'Hongro' apples were harvested from two different regions-Mungyeong, Gyeongsangbukdo, and Geochang, Gyeongsangnamdo, -and then stored for 4 months at 0℃ and/or 4℃, respectively. Fruit firmness and titratable acidity of ‘Hongro’ apples were decreased during cold storage but there were no significant differences between storage temperatures. Moreover, storage at different temperatures did not influence the soluble solids content of ‘Hongro’ apples from the two regions during cold storage. However, the internal ethylene concentration of ‘Hongro’ apple was increased at 4℃ relative to that at 0℃, regardless of the harvested regions. In addition, the greasiness (wax) index of fruit in both regions increased at 4℃, compared with at 0℃. The incidence of fruit peel disorder was higher at 0℃ (8.1-9.4%), than at 4℃ (1.3-4.7%) after 4 months of storage. Moreover, the four pathogens isolated from the symptomatic fruit peel were identified as Penicillium sp., Alternaria sp., Phoma sp., and Botryosphaeria dothidea. Therefore, to more effectively suppress fruit peel disorder, it is more effective to store ‘Hongro’ apple at 4℃ rather than at 0℃.

Investigation of Antioxidative Activity from Apple (Malus pumila Miller) Peel by Various Extraction Solvents

Gyeong-Hwuii Kim,Yishan Duan,Soon-Hee Gwon,Han-Soo Kim 한국유화학회 2016 한국응용과학기술학회지 Vol.33 No.1

Consumption of fruits and vegetables has been conducted to be effective in the prevention of chronic diseases. In this study, 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v) were used as solvents in the extraction of apple peels. The total phenol content, total flavonoid content and antioxidant activity of various extracts were investigated using in vitro assays. The extract obtained by 70% methanol showed the highest total phenol content (20.87±0.17 mg CAE/g), ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity and ferric reducing antioxidant power. However, 70% ethanol extract possessed the strongest antioxidant activity assayed by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and β-carotene bleaching method. And CM extract was found to show the highest total flavonoid content with the value of 9.26±0.06 mg QE/g. These results indicated that apple peels can be used in dietary applications with a potential to reduce oxidative stress.

Investigation of Antioxidative Activity from Apple (Malus pumila Miller) Peel by Various Extraction Solvents

Kim, Gyeong-Hwuii,Duan, Yishan,Gwon, Soon-Hee,Kim, Han-Soo The Korean Society of Applied Science and Technolo 2016 한국응용과학기술학회지 Vol.33 No.1

Consumption of fruits and vegetables has been conducted to be effective in the prevention of chronic diseases. In this study, 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v) were used as solvents in the extraction of apple peels. The total phenol content, total flavonoid content and antioxidant activity of various extracts were investigated using in vitro assays. The extract obtained by 70% methanol showed the highest total phenol content ($20.87{\pm}0.17mgCAE/g$), ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity and ferric reducing antioxidant power. However, 70% ethanol extract possessed the strongest antioxidant activity assayed by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ${\beta}$-carotene bleaching method. And CM extract was found to show the highest total flavonoid content with the value of $9.26{\pm}0.06mgQE/g$. These results indicated that apple peels can be used in dietary applications with a potential to reduce oxidative stress.

Anti-inflammatory effect of Malus domestica cv. Green ball apple peel extract on Raw 264.7 macrophages

( Eun-ho Lee ),( Hye-jin Park ),( Byung-oh Kim ),( Hyong-woo Choi ),( Kyeung-il Park ),( In-kyu Kang ),( Young-je Cho ) 한국응용생명화학회(구 한국농화학회) 2020 Journal of Applied Biological Chemistry (J. Appl. Vol.63 No.2

We examined the anti-inflammatory effect of the peel extract of the newly bred Korean apple (Malus domestica Borkh.) cultivar Green ball. To test its possible use as anti-inflammatory functional material, Raw 264.7 macrophages were treated with pro-inflammatory lipopolysaccharide (LPS) in the presence or absence of Green ball apple peel ethanol extract (GBE). Notably, up to 500 μg/mL of GBE did not result in any signs of inhibition on cellular metabolic activity or cytotoxicity in Raw 264.7 macrophages. Supplementation with GBE to LPS-treated Raw 264.7 macrophage significantly suppressed various pro-inflammatory responses in a dose-dependent manner, including i) nitric oxide (NO) production, ii) accumulation of inducible NO synthase and cyclooxygenase-2, iii) phosphorylation of nuclear factor-kappa B (NF-κB) subunit p65, and iv) expression of pro-inflammatory biomarker genes, including tumor necrosis factor alpha, interleukin 1 beta, interleukin 6, monocyte chemoattractant protein-1, and prostaglandin E synthase 2.