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2005•The Korean Journal of Community Living ScienceRequires access

Antioxidant Properties of Unripened Apple Extracts

Won Hyang Rye, Park Mee Weon, Choi Moo Young

Open publisher page 2 citations

Abstract

The purpose of this study was to investigate the antioxidant properties of unripened apple extracts. The amount of total flavonoids in the peel and 5/30 samples were 2.7times and 5.0 times higher than the flesh and 6/30 samples, respectively. The degree of angintensin I converting enzyme (ACE) inhibition activity in hot water extracts was higher than the other extracts. In the 5/30 sample, a concentration of unripened apple powder showed almost the same electron-donating ability with a concentration of the 6/30 sample. More than of the electron-donating ability was observed from the peel extracts regardless of solvents used for extraction. The nitrite-scavenging effects of acetone and methanol extracts of the 5/30 sample were the strongest at pH 1.2, and especially the methanol extracts exhibited a powerful scavenging effect of more than at pH 3.0.

About this research paper

What this paper is about

The purpose of this study was to investigate the antioxidant properties of unripened apple extracts. The amount of total flavonoids in the peel and 5/30 samples were 2.7times and 5.0 times higher than the flesh and 6/30 samples, respectively. The degree of angintensin I converting enzyme (ACE) inhibition activity in hot water extracts was higher than the other extracts. In the 5/30 sample, a concentration of unripened apple powder showed almost the same electron-donating ability with a concentration of the 6/30 sample. More than of the electron-donating ability was observed from the peel extracts regardless of solvents used for extraction. The nitrite-scavenging effects of acetone and methanol extracts of the 5/30 sample were the strongest at pH 1.2, and especially the methanol extracts exhibited a powerful scavenging effect of more than at pH 3.0.

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Available abstract

The purpose of this study was to investigate the antioxidant properties of unripened apple extracts. The amount of total flavonoids in the peel and 5/30 samples were 2.7times and 5.0 times higher than the flesh and 6/30 samples, respectively. The degree of angintensin I converting enzyme (ACE) inhibition activity in hot water extracts was higher than the other extracts. In the 5/30 sample, a concentration of unripened apple powder showed almost the same electron-donating ability with a concentration of the 6/30 sample. More than of the electron-donating ability was observed from the peel extracts regardless of solvents used for extraction. The nitrite-scavenging effects of acetone and methanol extracts of the 5/30 sample were the strongest at pH 1.2, and especially the methanol extracts exhibited a powerful scavenging effect of more than at pH 3.0.

Key concepts: Chemistry, Acetone, Flesh, Antioxidant, Food science, Nitrite, Methanol, Extraction (chemistry)

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