Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace.

@article{etkovi2008AssessmentOP,
  title={Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace.},
  author={Gordana S. {\'C}etkovi{\'c} and Jasna Canadanovic-Brunet and Sonja M. Djilas and Sladjana Savatovi{\'c} and Anamarija I. Mandi{\'c} and Vesna Tumbas},
  journal={Food chemistry},
  year={2008},
  volume={109 2},
  pages={340-7}
}
Apple pomaces, a by-product in the apple juice processing, were subjected to evaluation as potential sources of antioxidant phytochemicals on the basis of their total content of phenolics (from 4.22 to 8.67mg/g), total flavonoids (from 0.45 to 1.19mg/g) and total flavan-3-ols (from 2.27 to 9.51mg/g), and in vitro antiradical activities. Some individual phenolic compounds including caffeic and chlorogenic acids, (+)-catechin and (-)-epicatechin, rutin, quercetin glycosides and phloridzin were… CONTINUE READING