Analysis of functional properties in the new Korean apple cultivar Arisoo
- 37 Downloads
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.
KeywordsBiological 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.
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.
- Brodbeck U (1980) Enzyme inhibitors. Verlag chemie Publisher, WeinheimGoogle Scholar
- Cheon JH (2015) Effects of Backhousia citriodora extracts on antioxidant activity and bone formation. MS Thesis. University of Silla, Busan, Korea, pp 4–6Google Scholar
- Davidson PM, Parish ME (1989) Methods for testing the efficacy of food antimicrobials. Food Technol 43:148–155Google Scholar
- Folin O, Denis W (1912) On phoshotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12:239–243Google Scholar
- Frei B (1994) Natural antioxidants in human health and disease. Academic Press Publisher, Cambridge, pp 40–55Google Scholar
- Hong HD, Kim SS, Kim KT, Choi HD (1999) Changes in quality of domestic apple juice concentrates during long-term storage. J Korean Soc Agric Chem Biotechnol 42:235–239Google Scholar
- Kim TR, Whang HJ, Yoon KR (1996) Mineral contents of Korean apples and apple juices. Korean J Food Sci Technol 28:90–98Google Scholar
- Kim JS, Moon YS, Kwak EJ (2018) Comparison of phenolic composition, content, and antioxidant activity in raspberries and blackberries. Korean J Hortic Sci Technol 36:115–127Google Scholar
- Kwon SE, Ahn SY, Park YS, Choi SJ, Yun HK (2019) Comparing antioxidant activity and stilbenic and flavonoid compounds for selecting Korean wild grapes useful for grape breeding. Korean J Hortic Sci Technol 37:264–278Google Scholar
- Pellegrini N, Re R, Yang M, Rice-Evans C (1999) Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Methods Enzymol 299:379–389. https://doi.org/10.1016/S0076-6879(99)99037-7 CrossRefGoogle Scholar
- Whang HJ, Kim SS, Yoon KR (2000) Analysis of organic acid in Korean apple juice by high performance liquid chromatography. J Korean Soc Food Sci Nutr 29:181–187Google Scholar
- Yang HJ, Kim YJ, Shin YJ (2017) Antioxidant compounds and activities of different organs of potted Cymbidium spp. grown in Korea. Korean J Hortic Sci Technol 35:647–655Google Scholar