Horticulture, Environment, and Biotechnology

, Volume 60, Issue 5, pp 787–795 | Cite as

Analysis of functional properties in the new Korean apple cultivar Arisoo

  • Young-Je Cho
  • Eun-Ho Lee
  • Jingi Yoo
  • Soon-Il Kwon
  • Hyong Woo Choi
  • In-Kyu KangEmail author
Research Report


This study aimed to investigate the possible use of phenolic compounds extracted from the new Korean apple cultivar Arisoo in cosmetics and food additives by examining its functional properties. We extracted and analyzed total phenolic content of Arisoo and Fuji apples to study their antioxidant, anti-wrinkle, and anti-diabetic properties. Water- and ethanol-extracted phenolic compound yields were 1.84 and 2.14 mg/g fresh weight, respectively. In the antioxidant test, 100 μg/mL of water- and ethanol-extracted phenolic compounds (WEP and EEP), respectively, showed (1) scavenging activity of the 1,1-diphenyl-2-picrylhydrazyl radical by 91.86% and 87.44%; (2) antioxidant protection factors of 2.80 and 1.79; and (3) the inhibition of lipid peroxidation, as tested by a thiobarbituric acid reactive substance assay. Anti-elastase and anti-collagenase activities were tested to assess the anti-wrinkle activity of the extracts. WEP and EEP inhibited 12.46% and 51.56% of the elastase activity and 36.93% and 91.74% of the collagenase activity, respectively. The inhibitory activities of WEP and EEP on yeast α-glucosidase were tested to assess their anti-diabetic activities. WEP and EEP from Arisoo apples inhibited 83.92% and 100.0% of the α-glucosidase activity, whereas those from Fuji apples inhibited 63.33% and 92.84%, respectively, suggesting that Arisoo extracts have better anti-diabetic activity. Taken together, the extracts from Arisoo apples exhibited better antioxidant, anti-wrinkle, and anti-diabetic activities than did the extracts of Fuji apples.


Biological activities Functional foods Functional cosmetics Resource Extract 



This research was supported by a Grant from the 2017 Research Fund (PJ01245503) of the Rural Development Administration, Republic of Korea.

Author’s contribution

YJC, EHL; Designed and performed experiments, analysed data and co-wrote the paper. JGY, SIK; Performed experiments and bioinformatic analyses. HWC; Supervised the research. IKK; Designed experiments and co-wrote the paper. All authors read and approved the final manuscript.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflicting interests.


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Copyright information

© Korean Society for Horticultural Science 2019

Authors and Affiliations

  • Young-Je Cho
    • 1
  • Eun-Ho Lee
    • 1
  • Jingi Yoo
    • 2
  • Soon-Il Kwon
    • 3
  • Hyong Woo Choi
    • 4
  • In-Kyu Kang
    • 2
    Email author
  1. 1.School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
  2. 2.Department of Horticultural ScienceKyungpook National UniversityDaeguKorea
  3. 3.Apple Research Institute, NIHHSRDAGunwiKorea
  4. 4.Department of Plant MedicalsAndong National UniversityAndongKorea

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