Polyphenolic profiling in pulp and peel of Italian apple cultivars

This study focuses on the polyphenolic content and antioxidant activity in various apple cultivars. Apples are widely recognized for their health benefits due to their high antioxidant content, particularly polyphenols, which help mitigate oxidative stress and prevent chronic diseases. The study explores the differences in polyphenol levels between the peel and pulp of ten apple cultivars grown in different regions of Italy. Results show that the peel consistently contains higher concentrations of polyphenols compared to the pulp in most of the apple cultivars examined. Among the polyphenols, catechin and epicatechin are the most abundant, particularly in the peel, contributing significantly to the antioxidant capacity of apples. Other compounds like chlorogenic acid, phlorizin, and cyanidin also show higher levels in the peel. The study underscores the nutritional value of consuming peel, which is often discarded. The findings suggest that promoting whole-apple consumption, including the peel, could enhance the health benefits associated with apple intake.