Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones
Among fruits, the apple is unique for producing large amounts of the dihydrochalcone phloridzin, which, together with phloretin, its aglycone, is valuable to the pharmaceutical and food industries for its antidiabetic, antioxidant, and anticarcinogenic properties, as well as its use as a sweetener....
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MDPI AG
2024-09-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/13/10/1159 |
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| author | Ibrahim Rabeeah Viktoria Gruber-Schmidt Helen Murray Negin Afsharzadeh Renate Paltram Silvija Marinovic Hassan Zia Olly Sanny Hutabarat Mikko Hofsommer Ana Slatnar Christopher Schlosser Karl Stich Heidi Halbwirth Manfred Gössinger Christian Haselmair-Gosch |
| author_facet | Ibrahim Rabeeah Viktoria Gruber-Schmidt Helen Murray Negin Afsharzadeh Renate Paltram Silvija Marinovic Hassan Zia Olly Sanny Hutabarat Mikko Hofsommer Ana Slatnar Christopher Schlosser Karl Stich Heidi Halbwirth Manfred Gössinger Christian Haselmair-Gosch |
| author_sort | Ibrahim Rabeeah |
| collection | DOAJ |
| description | Among fruits, the apple is unique for producing large amounts of the dihydrochalcone phloridzin, which, together with phloretin, its aglycone, is valuable to the pharmaceutical and food industries for its antidiabetic, antioxidant, and anticarcinogenic properties, as well as its use as a sweetener. We analysed the phloridzin concentration, total phenolic content, and antioxidant activity in the peel, flesh, seeds, juice, and pomace of 13 international and local apple varieties. In the unprocessed fruit, the seeds had the highest phloridzin content, while the highest total phenolic contents were mostly found in the peel. In processed samples, phloridzin and the total phenolic compounds especially were higher mostly in juice than in pomace. Moreover, the total phenolic content was much higher than the phloridzin content. Juice showed the highest antioxidant activity, followed by the peel and flesh. Across all samples, antioxidant activity did not directly correlate with phloridzin concentrations, suggesting that the antioxidant activity ascribed to phloridzin may need re-evaluation. In the Ferric Reducing Antioxidant Power (FRAP) assay, phloridzin only showed antioxidant activity at high concentrations when compared to its aglycone, phloretin. Considering the large amounts of apple juice produced by the juice industry, residual pomace is a promising source of phloridzin. For technical use, processing this phloridzin to phloretin would be advantageous. |
| format | Article |
| id | doaj-art-467df95eda0342fa90311e40aad528f7 |
| institution | OA Journals |
| issn | 2076-3921 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-467df95eda0342fa90311e40aad528f72025-08-20T02:11:04ZengMDPI AGAntioxidants2076-39212024-09-011310115910.3390/antiox13101159Apple Pomace as a Potential Source of Oxidative Stress-Protecting DihydrochalconesIbrahim Rabeeah0Viktoria Gruber-Schmidt1Helen Murray2Negin Afsharzadeh3Renate Paltram4Silvija Marinovic5Hassan Zia6Olly Sanny Hutabarat7Mikko Hofsommer8Ana Slatnar9Christopher Schlosser10Karl Stich11Heidi Halbwirth12Manfred Gössinger13Christian Haselmair-Gosch14Institute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Getreidemarkt 9, 1060 Vienna, AustriaInstitute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Getreidemarkt 9, 1060 Vienna, AustriaDepartment of Fruit Processing, Federal College and Institute for Viticulture and Pomology, Wiener Straße 74, 3400 Klosterneuburg, AustriaInstitute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Getreidemarkt 9, 1060 Vienna, AustriaInstitute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Getreidemarkt 9, 1060 Vienna, AustriaInstitute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Getreidemarkt 9, 1060 Vienna, AustriaGfL—Gesellschaft für Lebensmittel-Forschung mbH, Landgrafenstraße 16, D-10787 Berlin, GermanyDepartment of Agricultural Technology, Hassanudin University, Makassar 90245, IndonesiaGfL—Gesellschaft für Lebensmittel-Forschung mbH, Landgrafenstraße 16, D-10787 Berlin, GermanyDepartment of Agronomy, Biotechnical Faculty, Chair for Fruit, Viticulture and Vegetable Growing, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaInstitute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Getreidemarkt 9, 1060 Vienna, AustriaInstitute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Getreidemarkt 9, 1060 Vienna, AustriaInstitute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Getreidemarkt 9, 1060 Vienna, AustriaDepartment of Fruit Processing, Federal College and Institute for Viticulture and Pomology, Wiener Straße 74, 3400 Klosterneuburg, AustriaInstitute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Getreidemarkt 9, 1060 Vienna, AustriaAmong fruits, the apple is unique for producing large amounts of the dihydrochalcone phloridzin, which, together with phloretin, its aglycone, is valuable to the pharmaceutical and food industries for its antidiabetic, antioxidant, and anticarcinogenic properties, as well as its use as a sweetener. We analysed the phloridzin concentration, total phenolic content, and antioxidant activity in the peel, flesh, seeds, juice, and pomace of 13 international and local apple varieties. In the unprocessed fruit, the seeds had the highest phloridzin content, while the highest total phenolic contents were mostly found in the peel. In processed samples, phloridzin and the total phenolic compounds especially were higher mostly in juice than in pomace. Moreover, the total phenolic content was much higher than the phloridzin content. Juice showed the highest antioxidant activity, followed by the peel and flesh. Across all samples, antioxidant activity did not directly correlate with phloridzin concentrations, suggesting that the antioxidant activity ascribed to phloridzin may need re-evaluation. In the Ferric Reducing Antioxidant Power (FRAP) assay, phloridzin only showed antioxidant activity at high concentrations when compared to its aglycone, phloretin. Considering the large amounts of apple juice produced by the juice industry, residual pomace is a promising source of phloridzin. For technical use, processing this phloridzin to phloretin would be advantageous.https://www.mdpi.com/2076-3921/13/10/1159apple<i>Malus</i> × <i>domestica</i>pomacejuice processingphloridzindihydrochalcones |
| spellingShingle | Ibrahim Rabeeah Viktoria Gruber-Schmidt Helen Murray Negin Afsharzadeh Renate Paltram Silvija Marinovic Hassan Zia Olly Sanny Hutabarat Mikko Hofsommer Ana Slatnar Christopher Schlosser Karl Stich Heidi Halbwirth Manfred Gössinger Christian Haselmair-Gosch Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones Antioxidants apple <i>Malus</i> × <i>domestica</i> pomace juice processing phloridzin dihydrochalcones |
| title | Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones |
| title_full | Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones |
| title_fullStr | Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones |
| title_full_unstemmed | Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones |
| title_short | Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones |
| title_sort | apple pomace as a potential source of oxidative stress protecting dihydrochalcones |
| topic | apple <i>Malus</i> × <i>domestica</i> pomace juice processing phloridzin dihydrochalcones |
| url | https://www.mdpi.com/2076-3921/13/10/1159 |
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