Antioxidant Properties of Apple Polyphenols
Summary
Apples (Malus domestica) represent a major dietary source of polyphenols, including flavonoids, phenolic acids and dihydrochalcones. These compounds exert antioxidant activity through free radical scavenging, metal chelation and inhibition of lipid peroxidation, underpinned by their conjugated phenolic structures. The distribution of polyphenols varies between peel and flesh, cultivars and developmental stages, with peel typically concentrating flavonols and procyanidins and flesh enriched in phenolic acids. Genetic diversity, environmental factors, postharvest handling and processing can modulate polyphenol content and antioxidant capacity. In vitro assays consistently demonstrate strong radical scavenging and reducing power, while emerging in vivo and clinical investigations suggest protective roles against cardiovascular disease, neurodegeneration and metabolic disorders. Advances in extraction technologies, such as green solvents and optimised chromatographic profiling, have enhanced the characterisation and utilisation of apple polyphenols for functional foods, nutraceuticals and therapeutic applications. The synergy among diverse polyphenolic constituents further underlines the global significance of apples as a readily available antioxidant resource with broad health implications.
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Antioxidant Properties of Apple Polyphenols publication trend
The graph below shows the total number of articles in antioxidant properties of apple polyphenols across all publications each year (not limited to Nature Index journals).
Technical terms
Polyphenols: Class of plant secondary metabolites characterised by multiple phenolic rings, including flavonoids, phenolic acids and dihydrochalcones, responsible for antioxidant effects.
Flavonols: Subclass of flavonoids with a 3-hydroxyflavone backbone, abundant in apple peel and contributing to radical scavenging.
Procyanidins: Oligomeric flavan-3-ols composed of catechin and epicatechin units, potent free-radical scavengers in apples.
Deep eutectic solvent: Eutectic mixture of hydrogen bond donors and acceptors with melting point below individual components, used for green extraction of bioactive compounds.
DPPH assay: In vitro method employing 2,2-diphenyl-1-picrylhydrazyl radical to quantify antioxidant capacity by measuring radical scavenging.
ABTS assay: Assay using the ABTS radical cation to evaluate antioxidant capacity via spectrophotometric reduction of the coloured radical.
References
- Profiling and optimized extraction of bioactive polyphenolic compounds from young, red-fleshed apple using eco-friendly deep eutectic solvents. Food Research International (2024).
- Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity. Antioxidants (2018).
- Antioxidant Activity Modulated by Polyphenol Contents in Apple and Leaves during Fruit Development and Ripening. Antioxidants (2020).
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