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Abstract

Fruits are the most important source of antioxidants and for the same reason fruit consumption has increased nationally and internationally. Among fruits, apple has got maximum scientific attention because of its high nutraceutical values. It belongs to a rosaceous family in the genus Malus. It is the most widely cultivated fruit crop in temperate regions of the world and has been cultivated in Europe and Asia since antiquity. The fruit is rich in fibers, with no cholesterol, and also contains appreciable amounts of various naturally occurring phytochemicals like phenols, flavonoids, and other antioxidants that impart numerous health benefits. Apple contains different groups of polyphenols, such as (+)-catechin, (−)-epicatechin, quercetin (flavonols), phloridzin (dihydrochalcone glycosides), chlorogenic acid (phenolic acids), cyanidin-3-O-galactoside (anthocyanins), cyaniding (anthocyanidins), and hydroxycinnamates. The range of these polyphenols, however, varies depending on various factors like cultivar, cultivation methods, climatic conditions, and others. There is a wide range in concentration of these polyphenols even within the fruit. This chapter, therefore, summarizes the information on the presence of various polyphenolics in apple fruit, peels, seeds, juice, and other apple products and their health-related properties.

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Mushtaq, R., Wani, A.W., Nayik, G.A. (2020). Apple. In: Nayik, G.A., Gull, A. (eds) Antioxidants in Fruits: Properties and Health Benefits. Springer, Singapore. https://doi.org/10.1007/978-981-15-7285-2_26

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