Major Polyphenolics in Apple. The p

Major Polyphenolics in Apple. The polyphenolic profiles and concentrations of major groups in the peel and flesh of the
eight most popular apple cultivars grown in Ontario and the TPIs and TPCs were reported in our earlier paper (19). The
major polyphenolic groups were hydroxycinnamic acids (chlorogenic acid and p-coumaroylquinic acid), cyanidin-3-galactoside, flavan-3-ols/procyanidins (mainly catechin, epicatechin,and procyanidins B1 and B2), flavonols (quercetin galactoside, glucoside, rhamnoside, arabinoside, and xyloside), and dihydrochalcones (mainly phloridzin and phloretin-2¢-xyloglucoside). No anthocyanins were detected in the flesh (19). The TPCs and TPIs were extracted from our previous paper and are listed in Table 1 together with the antioxidant activities obtained in this study. Among all of the polyphenolics, the concentration of total procyanidins was the greatest, representing more than half of the total phenolics in both peel (60%) and flesh (56%) (19). The antioxidant activity of procyanidins therefore will significantly affect the total antioxidant activity of apple.