{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,18]],"date-time":"2026-06-18T17:45:50Z","timestamp":1781804750635,"version":"3.54.5"},"reference-count":39,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2018,1,24]],"date-time":"2018-01-24T00:00:00Z","timestamp":1516752000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Polyphenols are antioxidant ingredients in apples and are related to human health because of their free radical scavenging activities. The polyphenolic profiles of old and new apple cultivars (n = 15) were analysed using high-performance liquid chromatography (HPLC) with diode array detection (DAD). The in vitro antioxidant capacity was determined by total phenolic content (TPC) assay, hydrophilic trolox equivalent antioxidant capacity (H-TEAC) assay and hydrophilic oxygen radical absorbance (H-ORAC) assay. Twenty polyphenolic compounds were identified in all investigated apples by HPLC analysis. Quercetin glycosides (203 \u00b1 108 mg\/100 g) were the main polyphenols in the peel and phenolic acids (10 \u00b1 5 mg\/100 g) in the flesh. The calculated relative contribution of single compounds indicated flavonols (peel) and vitamin C (flesh) as the major contributors to the antioxidant capacity, in all cultivars investigated. The polyphenolic content (HPLC data) of the flesh differed significantly between old (29 \u00b1 7 mg\/100 g) and new (13 \u00b1 4 mg\/100 g) cultivars, and the antioxidant capacity of old apple cultivars was up to 30% stronger compared to new ones.<\/jats:p>","DOI":"10.3390\/antiox7010020","type":"journal-article","created":{"date-parts":[[2018,1,24]],"date-time":"2018-01-24T09:47:36Z","timestamp":1516787256000},"page":"20","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":203,"title":["Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity"],"prefix":"10.3390","volume":"7","author":[{"given":"Josephine","family":"Kschonsek","sequence":"first","affiliation":[{"name":"Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Stra\u00dfe 25-29, 07743 Jena, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Theresa","family":"Wolfram","sequence":"additional","affiliation":[{"name":"Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Stra\u00dfe 25-29, 07743 Jena, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Annette","family":"St\u00f6ckl","sequence":"additional","affiliation":[{"name":"Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Stra\u00dfe 25-29, 07743 Jena, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Volker","family":"B\u00f6hm","sequence":"additional","affiliation":[{"name":"Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Stra\u00dfe 25-29, 07743 Jena, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,1,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"408","DOI":"10.3945\/an.111.000513","article-title":"A comprehensive review of apples and apple components and their relationship to human health","volume":"2","author":"Hyson","year":"2011","journal-title":"Adv. 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