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Titre du document / Document title

Apple peels as a value-added food ingredient

Auteur(s) / Author(s)

WOLFE Kelly L. (1) ; RUI HAI LIU (1 2) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853-7201, ETATS-UNIS
(2) Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853-7201, ETATS-UNIS

Résumé / Abstract

There is some evidence that chronic diseases, such as cancer and cardiovascular disease, may occur as a result of oxidative stress. Apple peels have high concentrations of phenolic compounds and may assist in the prevention of chronic diseases. Millions of pounds of waste apple peels are generated in the production of applesauce and canned apples in New York State each year. We proposed that a valuable food ingredient could be made using the peels of these apples if they could be dried and ground to a powder without large losses of phytochemicals. Rome Beauty apple peels were treated with citric acid dips, ascorbic acid dips, and blanches before being oven-dried at 60 °C. Only blanching treatments greatly preserved the phenolic compounds, and peels blanched for 10 s had the highest total phenolic content. Rome Beauty apple peels were then blanched for 10 s and dried under various conditions (oven-dried at 40, 60, or 80 °C, air-dried, or freeze-dried). The air-dried and freeze-dried apple peels had the highest total phenolic, flavonoid, and anthocyanin contents. On a fresh weight basis, the total phenolic and flavonoid contents of these samples were similar to those of the fresh apple peels. Freeze-dried peels had a lower water activity than air-dried peels on a fresh weight basis. The optimal processing conditions for the ingredient were blanching for 10s and freeze-drying. The process was scaled up, and the apple peel powder ingredient was characterized. The total phenolic content was 3342 ± 12 mg gallic acid equivalents/100 g dried peels, the flavonoid content was 2299 ± 52 mg catechin equivalents/100 g dried peels, and the anthocyanin content was 169.7 ± 1.6 mg cyanidin 3-glucoside equivalents/100 g dried peels. These phytochemical contents were a significantly higher than those of the fresh apple peels if calculated on a fresh weight basis (p < 0.05). The apple peel powder had a total antioxidant activity of 1251 ± 56 μmol vitamin C equivalents/g, similar to fresh Rome Beauty peels on a fresh weight basis (p > 0.05). One gram of powder had an antioxidant activity equivalent to 220 mg of vitamin C. The freeze-dried apple peels also had a strong antiproliferative effect on HepG2 liver cancer cells with a median effective dose (EC50) of 1.88 ± 0.01 mg/mL. This was lower than the EC50 exhibited by the fresh apple peels (p < 0.05). Apple peel powder may be used in a various food products to add phytochemicals and promote good health.

Revue / Journal Title

Journal of agricultural and food chemistry    ISSN  0021-8561   CODEN JAFCAU 

Source / Source

2003, vol. 51, no6, pp. 1676-1683 [8 page(s) (article)] (37 ref.)

Langue / Language

Anglais

Editeur / Publisher

American Chemical Society, Washington, DC, ETATS-UNIS  (1953) (Revue)

Mots-clés anglais / English Keywords

Fruit

;

Anthocyanin

;

Quality

;

Ascorbic acid

;

Freeze dried product

;

Flavonoid

;

Phenolic acid

;

Antineoplastic agent

;

Apple

;

Antioxidant

;

Biological activity

;

Added value

;

Peel

;

Waste utilization

;

Mots-clés français / French Keywords

Fruit

;

Anthocyane

;

Qualité

;

Acide ascorbique

;

Produit lyophilisé

;

Flavonoïde

;

Acide phénolique

;

Anticancéreux

;

Pomme

;

Antioxydant

;

Activité biologique

;

Valeur ajoutée

;

Pelure

;

Utilisation déchet

;

Mots-clés espagnols / Spanish Keywords

Fruto

;

Antocianina

;

Calidad

;

Acido ascórbico

;

Producto liofilizado

;

Flavonoide

;

Acido fenólico

;

Anticanceroso

;

Manzana

;

Antioxidante

;

Actividad biológica

;

Valor añadido

;

Cáscara

;

Utilización desperdicio

;

Mots-clés d'auteur / Author Keywords

Phenolics

;

flavonoids

;

apple

;

antioxidant activity

;

cancer

;

value-added

;

Localisation / Location

INIST-CNRS, Cote INIST : 7332, 35400010398841.0300

Nº notice refdoc (ud4) : 14606823



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