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

  • Elena Andruta MURESAN Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea FloreÅŸti, 64. RO-400509, Cluj-Napoca, Romania
  • Sevastița MUSTE Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea FloreÅŸti, 64. RO-400509, Cluj-Napoca, Romania
  • Simona Maria MAN Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea FloreÅŸti, 64. RO-400509, Cluj-Napoca, Romania
  • Romina Alina VLAIC Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea FloreÅŸti, 64. RO-400509, Cluj-Napoca, Romania
  • Anamaria POP Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea FloreÅŸti, 64. RO-400509, Cluj-Napoca, Romania
  • Vlad MURESAN Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea FloreÅŸti, 64. RO-400509, Cluj-Napoca, Romania
DOI: https://doi.org/10.15835/buasvmcn-fst:12325
Keywords: Antioxidant capacity, apples, peel

Abstract

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.

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Published
2016-11-28
Issue
Vol. 73 No. 2 (2016): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Short communications
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