Table 3. Phytochemical and Antioxidant Capacities of Ripe and Overripe Wax Apple Juices and Cidersa.
| wax
apple juice |
wax
apple cider |
|||
|---|---|---|---|---|
| analyte | ripe | overripe | ripe | overripe |
| Phenolics(μg/mL) | ||||
| gallic acid | 7.58 ± 0.01 | 5.43 ± 0.1 | 11.49 ± 0.2 | 10.81 ± 0.1 |
| chlorogenic acid | 54.47 ± 0.1 | 51.37 ± 0.4 | 64.58 ± 0.1 | 42.83 ± 0.5 |
| caffeic acid | 47.30 ± 0.1 | 50.18 ± 0.2 | 62.18 ± 0.8 | 78.20 ± 0.1 |
| p-coumaric acid | 0.09 ± 0.01 | 0.04 ± 0.01 | 0.14 ± 0.01 | 0.19 ± 0.01 |
| hydroxy cinnamic acid | 0.37 ± 0.1 | 0.21 ± 0.01 | 0.42 ± 0.02 | 1.05 ± 0.08 |
| ferulic acid | 56.12 ± 0.2 | 47.44 ± 0.9 | 69.12 ± 0.1 | 70.33 ± 1.2 |
| vanillic acid | 4.39 ± 0.1 | 1.28 ± 0.2 | 6.51 ± 0.3 | 5.54 ± 0.1 |
| ∑ of phenolic acids(μg/mL) | 170.32±0.09 | 155.95±0.27 | 214.44±0.25 | 208.95±0.39 |
| Flavonols(μg/mL) | ||||
| catechin | 90.37 ± 1.5 | 125.50 ± 4.2 | 110.17 ± 3.0 | 121.13 ± 5.1 |
| quercetin | 77.57 ± 1.3 | 92.18 ± 1.1 | 61.14 ± 1.1 | 92.77 ± 2.3 |
| kaempferol | 25.42 ± 0.5 | 50.13 ± 2.1 | 27.14 ± 1.7 | 26.11 ± 1.1 |
| rutin | 30.92 ± 0.8 | 37.62 ± 1.1 | 41.27 ± 0.8 | 35.42 ± 1.7 |
| cyanidin-3-o-glucoside | 11.90 ± 0.3 | 13.27 ± 0.1 | 8.17 ± 0.4 | 8.56 ± 0.1 |
| cyanidin-3-o-rutinoside | 15.92 ± 0.1 | 19.48 ± 0.1 | 9.77 ± 0.1 | 7.88 ± 0.6 |
| ∑ of flavonoids(μg/mL) | 252.10±0.46 | 338.18±1.46 | 257.66±0.97 | 291.87±1.76 |
| ∑ of polyphenolics(μg/mL) | 422.42±0.55 | 494.13±1.73 | 472.1±1.22 | 500.82±2.15 |
| Antioxidant Activity | ||||
| DPPH scavenging ability (%) | 69.17 ± 2.1 | 81.21 ± 1.1 | 73.69 ± 1.1 | 84.25 ± 3.1 |
| ABTS± scavenging ability (%) | 42.70 ± 1.0 | 48.25 ± 0.8 | 48.90 ± 0.5 | 62.12 ± 1.5 |
| reducing power (mmol Fe2+/100 mL) | 15.90 ± 0.4 | 23.81 ± 1.1 | 21.21 ± 1.4 | 29.12 ± 1.7 |
| hydroxyl radical scavenging (%) | 54.53 ± 1.3 | 63.32 ± 1.2 | 69.33 ± 1.8 | 68.71 ± 0.8 |
a
(-) indicates no detection of an amino acid. Data presented are mean and SEM from six replications.