Table 2.

Estimated apple peel contribution to the total phenolics content in whole apple. Phenolic compounds were measured using liquid chromatography-mass spectrometry (LC-MS, Dionex Ultimate RS3000 UHPL and a Bruker micrOTOF-QII) in 2019, plant and food research, for 3 apple varieties—Monty’s surprise, Braeburn, and Red Delicious. Each compound concentration was quantified by comparison with an authentic standard where possible or as equivalents to standard compounds. Each phenolic compound in the table is presented as a percentage of total concentration measured using LC-MS. Percentage total phenolics (percentage values presented in bold) was calculated based on the average weight of whole apple (180 g) where apple skin contributed 18 g.

	Monomeric Flavanols		Procyanidins		Flavonols		Dihydrochalcones		Chlorogenic Acid		Anthocyanins		Total Phenolics
Cultivar	Skin (%)	Flesh (%)	Skin (%)	Flesh (%)	Skin (%)	Flesh (%)	Skin (%)	Flesh (%)	Skin (%)	Flesh (%)	Skin (%)	Flesh (%)	Skin (%)	Flesh (%)
Monty’ Surprise *	33	67	29	71	94	6	42	58	10	90	100	n.e.	37	63
Braeburn	19	81	21	79	99	1	8	92	1	99	100	n.e.	31	69
Red Delicious	37	63	36	64	94	6	40	60	2	98	100	n.e.	46	54

* Monty’s Surprise—New Zealand’s heritage apple variety. “n.e.”—not evaluated (Anthocyanins were not evaluated in the flesh as they are not present.).