Scholarly record
ASSESSMENT OF THE ANTIOXIDANT PROPERTIES OF DRIED APPLE PEEL (Malus domestica L.)
Abstract
Apple peels represent a significant source of bioactive compounds with potential health-promoting effects, including polyphenols, flavonoids, dietary fibers, vitamins, and essential minerals. Due to their high content of polyphenols and flavonoids, apple peels exhibit remarkable antioxidant activity, contributing to the development of functional foods and to the reduction of chronic disease risks such as cardiovascular diseases, cancer, and diabetes. The aim of this study was to evaluate the functional properties of apple peels, considered as household waste resulting from the use of apples in juice preparation and other culinary products. The results showed a total polyphenol content (TPC) ranging from 836.84 to 1134.51 mg gallic acid/100 g dry matter (DM), antioxidant activity (AA - FRAP method) between 384.48 and 576.97 mg Fe-?/100 g DM, and vitamin C content ranging from 172.70 to 298.44 mg/100 g DM. These findings indicate that the apple peel powder obtained from fruits sold in local markets is rich in polyphenols, present strong antioxidant properties, and contains a high level of vitamin C. Therefore, apple peels can be regarded as a valuable functional ingredient with high nutritional potential. Moreover, their utilization as a by-product in apple processing represents a sustainable, economical, and environmentally friendly approach to reducing food waste.
Publication Impact Profile
Publication details
References13
Gavrila M.F., Vijan L.E., Cosmulescu S., Biochemical Profile and Antioxidant Activity of Fresh Fruits from Apple Genotypes. Appl. Sci., vol. 15/issue 5, pp 2534., 2025; DOI: 10.3390/app15052534
Erg�n, Z., Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking), Journal of Food Quality, vol. 2021/issue 1, 9916694, 2021; DOI: 10.1155/2021/9916694
Nakov G., Brandolini A., Hidalgo A., Ivanova N., Jukic M., Komlenic D.K., Lukinac J., Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies. Food Science and Technology International, vol. 26/issue 7, pp 574-582, 2020; DOI: 10.1177/1082013220917282
Wolfe K., Wu X., Liu R.H., Antioxidant activity of apple peels, Journal of agricultural and food chemistry, vol. 51/issue 3, 609-614, 2003; DOI: 10.1021/jf020782a
Kunradi Vieira, F.G., da Silva Campelo Borges G., Copetti C., Valdemiro Gonzaga L., da Costa Nunes E., Fett R., Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars., Archivos Latinoamericanos de Nutrici�n, vol. 59/issue 1, pp 101-106, 2009;
Zahid, H.F., Ranadheera C.S., Fang Z., Ajlouni S., Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients, Agriculture, vol. 11/issue 7, 584, 2021; DOI: 10.3390/agriculture11070584
Ferreira C., Ribeiro C., Nunes F. M., Effect of storage conditions on phenolic composition, vitamin C and antioxidant activity of' Golden Delicious and Red Delicious apples, Postharvest Biology and Technology, vol. 210, 112754, 2024; DOI: 10.1016/j.postharvbio.2023.112754
Amendola, C., Di Renzo M., Girelli A.M., Masiello L., Preti R., Tarola, A. M.., Polyphenolic profiling in pulp and peel of Italian apple cultivars, Journal of Food and Nutrition Research, vol. 64/issue 2, 165-173, 2025; DOI: 10.64122/emvb6988
Hongsaprabhas T., Saraphirom P., Chiyachet O.A., Namsena P., Phonphuak S., Chairattanaphanich P., Nutritional and antioxidant properties of spray-dried apple peel powder: value-added food ingredient perspective, Life Sciences and Environment Journal, vol. 26/issue 1, pp1-18, 2025;
Kim I., Ku K.H., Jeong M.C., Kim S.S., Mitchell A.E., Lee J., A comparison of the chemical composition and antioxidant activity of several new early-to mid-season apple cultivars for a warmer climate with traditional cultivars, Journal of the Science of Food and Agriculture, vol.99/issue 10, pp 4712-4724, 2019; DOI: 10.1002/jsfa.9712
Kschonsek J., Wolfram T., St�ckl, A., B�hm V., Polyphenolic compounds analysis of old and new apple cultivars and contribution of polyphenolic profile to the in vitro antioxidant capacity. Antioxidants, vol. 7/issue 1, 2018; DOI: 10.3390/antiox7010020
Manzoor M., Anwar F., Saari N., Ashraf M., Variations of antioxidant characteristics and mineral contents in pulp and peel of different apple (Malus domestica Borkh.) cultivars from Pakistan, Molecules, vol.17/issue 1, pp 390-407, 2012; DOI: 10.3390/molecules17010390
Bassi M., Lubes G., Bianchi F., Agnolet S., Ciesa F., Brunner K., Guerra W., Robatscher P., Oberhuber M., Oberhuber, M., Ascorbic acid content in apple pulp, peel, and monovarietal cloudy juices of 64 different cultivars, International Journal of Food Properties, vol. 20/issue S320(sup3), S2626-S2634, 2017; DOI: 10.1080/10942912.2017.1381705
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.