3. Results and Discussion
The soluble solid content (oBrix) of apple varieties and commercial apple juices were found within the range of 8.3-17.4 and 13.3-16.8, respectively, while % titratable acidity (TA) of the samples were 0.23-0.92 and 0.76-0.92, respectively. These results are important for the understanding of the basic characteristics of different apple varieties since different soluble solid content and TA values might lead to disparities in total antioxidant capacity. The total antioxidant capacity and total phenolic contents of apple flesh and peels were compared as shown in Table 2 and Table 3. The total antioxidant values ofapple flesh were within the range of 1.50-7.60 and 0.50-2.52 μmol TE/g, while antioxidant capacities of the peels were between 2.89-14.60 and 1.06-4.93 μmol TE/g fw for TEAC and DPPH assays, respectively. These results showed that there is a high correlation between (R2=0.92 (flesh) and 0.89 (peel)) TEAC and DPPH (Figure 1), in agreement with other studies [37,38,39,40]. The total phenolic contents of flesh were found as 0.14-0.28 mg CAE/g FW, while the values for peels were between 0.29-0.69 mg GAE/g FW. It was shown that there is a significant correlation between total antioxidant capacityand total phenolic contents of both apple flesh and peels (R2= 0.97 and 0.89, respectively) (Figure 2). These results suggest that the phenolic compounds are major contributors for the antioxidant capacity of apple. Moreover, the average of the total antioxidant capacity and total phenolic content of apple peels is over 2.9 fold more than the average of apple flesh values. Markedly higher antioxidant and phenolic content of apple peel points to a potential benefit of including it during the fruit juice processes to increase the value of the product.
3. ผล และการอภิปรายThe soluble solid content (oBrix) of apple varieties and commercial apple juices were found within the range of 8.3-17.4 and 13.3-16.8, respectively, while % titratable acidity (TA) of the samples were 0.23-0.92 and 0.76-0.92, respectively. These results are important for the understanding of the basic characteristics of different apple varieties since different soluble solid content and TA values might lead to disparities in total antioxidant capacity. The total antioxidant capacity and total phenolic contents of apple flesh and peels were compared as shown in Table 2 and Table 3. The total antioxidant values ofapple flesh were within the range of 1.50-7.60 and 0.50-2.52 μmol TE/g, while antioxidant capacities of the peels were between 2.89-14.60 and 1.06-4.93 μmol TE/g fw for TEAC and DPPH assays, respectively. These results showed that there is a high correlation between (R2=0.92 (flesh) and 0.89 (peel)) TEAC and DPPH (Figure 1), in agreement with other studies [37,38,39,40]. The total phenolic contents of flesh were found as 0.14-0.28 mg CAE/g FW, while the values for peels were between 0.29-0.69 mg GAE/g FW. It was shown that there is a significant correlation between total antioxidant capacityand total phenolic contents of both apple flesh and peels (R2= 0.97 and 0.89, respectively) (Figure 2). These results suggest that the phenolic compounds are major contributors for the antioxidant capacity of apple. Moreover, the average of the total antioxidant capacity and total phenolic content of apple peels is over 2.9 fold more than the average of apple flesh values. Markedly higher antioxidant and phenolic content of apple peel points to a potential benefit of including it during the fruit juice processes to increase the value of the product.
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