Apple peel as a contributor to whole fruit quantity of potentially healthful bioactive compounds. Cultivar and year implication.

@article{ata2007ApplePA,
  title={Apple peel as a contributor to whole fruit quantity of potentially healthful bioactive compounds. Cultivar and year implication.},
  author={Barbara Łata and Kazimierz Tomala},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 26},
  pages={10795-802}
}
On the basis of the fresh weight of apple fruit and its peel and the concentration of bioactive compounds, the total quantity of L-cysteine, glutathione, ascorbate, flavonols, and anthocyanins as well as phenolics was evaluated in a wide range of cultivars and two growing seasons. Apple peel as a contributor to the entire apple quantity of the examined components considerably differed in relation to the investigated compounds and was also highly cultivar dependent. A great amount of flavonols… CONTINUE READING
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