Assesment of the total antioxidant capacity of apples peels during phisiological falls

Elena Andruta MURESAN, Sevastița MUSTE, Simona Maria MAN, Romina Alina VLAIC, Anamaria POP, Vlad MURESAN


The antioxidant capacity of apples peel extracts during the fruit development from three apple varieties (i.e., Ionathan, Golden Delicious and Starkrimson) were analyzed  at 7, 15, 35, 65, 107, 145 days after full bloom (DAFB). The total antioxidant capacities of extracts were evaluated using free radical scavenging effect over 1,1-diphenyl l-2-picrylhydrazyl (DPPH) radical,  being determined by a spectrophotometric method.The maximum antioxidant capacity was recorded in the apples harvested 7 DAFB.


Antioxidant capacity, apples, peel

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