Apple Peels as a Value-Added Food Ingredient
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- 作者：Kelly L. Wolfe and Rui Hai Liu
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：March 12, 2003
- 年：2003
- 卷：51
- 期：6
- 页码：1676 - 1683
- 全文大小：160K
- 年卷期：v.51,no.6(March 12, 2003)
- ISSN：1520-5118
文摘
There is some evidence that chronic diseases, such as cancer and cardiovascular disease, mayoccur as a result of oxidative stress. Apple peels have high concentrations of phenolic compoundsand may assist in the prevention of chronic diseases. Millions of pounds of waste apple peels aregenerated in the production of applesauce and canned apples in New York State each year. Weproposed that a valuable food ingredient could be made using the peels of these apples if they couldbe dried and ground to a powder without large losses of phytochemicals. Rome Beauty apple peelswere treated with citric acid dips, ascorbic acid dips, and blanches before being oven-dried at 60 
C.Only blanching treatments greatly preserved the phenolic compounds, and peels blanched for 10 shad the highest total phenolic content. Rome Beauty apple peels were then blanched for 10 s anddried under various conditions (oven-dried at 40, 60, or 80 C, air-dried, or freeze-dried). The air-dried and freeze-dried apple peels had the highest total phenolic, flavonoid, and anthocyanin contents.On a fresh weight basis, the total phenolic and flavonoid contents of these samples were similar tothose of the fresh apple peels. Freeze-dried peels had a lower water activity than air-dried peels ona fresh weight basis. The optimal processing conditions for the ingredient were blanching for 10sand freeze-drying. The process was scaled up, and the apple peel powder ingredient wascharacterized. The total phenolic content was 3342 ± 12 mg gallic acid equivalents/100 g dried peels,the flavonoid content was 2299 ± 52 mg catechin equivalents/100 g dried peels, and the anthocyanincontent was 169.7 ± 1.6 mg cyanidin 3-glucoside equivalents/100 g dried peels. These phytochemicalcontents were a significantly higher than those of the fresh apple peels if calculated on a fresh weightbasis (p < 0.05). The apple peel powder had a total antioxidant activity of 1251 ± 56 
mol vitaminC equivalents/g, similar to fresh Rome Beauty peels on a fresh weight basis (p > 0.05). One gramof powder had an antioxidant activity equivalent to 220 mg of vitamin C. The freeze-dried apple peelsalso had a strong antiproliferative effect on HepG2 liver cancer cells with a median effective dose(EC50) of 1.88 ± 0.01 mg/mL. This was lower than the EC50 exhibited by the fresh apple peels (p <0.05). Apple peel powder may be used in a various food products to add phytochemicals and promotegood health.Keywords: Phenolics; flavonoids; apple; antioxidant activity; cancer; value-added
C.Only blanching treatments greatly preserved the phenolic compounds, and peels blanched for 10 shad the highest total phenolic content. Rome Beauty apple peels were then blanched for 10 s anddried under various conditions (oven-dried at 40, 60, or 80 C, air-dried, or freeze-dried). The air-dried and freeze-dried apple peels had the highest total phenolic, flavonoid, and anthocyanin contents.On a fresh weight basis, the total phenolic and flavonoid contents of these samples were similar tothose of the fresh apple peels. Freeze-dried peels had a lower water activity than air-dried peels ona fresh weight basis. The optimal processing conditions for the ingredient were blanching for 10sand freeze-drying. The process was scaled up, and the apple peel powder ingredient wascharacterized. The total phenolic content was 3342 ± 12 mg gallic acid equivalents/100 g dried peels,the flavonoid content was 2299 ± 52 mg catechin equivalents/100 g dried peels, and the anthocyanincontent was 169.7 ± 1.6 mg cyanidin 3-glucoside equivalents/100 g dried peels. These phytochemicalcontents were a significantly higher than those of the fresh apple peels if calculated on a fresh weightbasis (p < 0.05). The apple peel powder had a total antioxidant activity of 1251 ± 56 mol vitaminC equivalents/g, similar to fresh Rome Beauty peels on a fresh weight basis (p > 0.05). One gramof powder had an antioxidant activity equivalent to 220 mg of vitamin C. The freeze-dried apple peelsalso had a strong antiproliferative effect on HepG2 liver cancer cells with a median effective dose(EC50) of 1.88 ± 0.01 mg/mL. This was lower than the EC50 exhibited by the fresh apple peels (p <0.05). Apple peel powder may be used in a various food products to add phytochemicals and promotegood health.Keywords: Phenolics; flavonoids; apple; antioxidant activity; cancer; value-added