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Red de Revistas Cientficas de Amrica Latina, el Caribe, Espaa y Portugal
Sistema de Informacin Cientfica
Quitral, Vilma; Seplveda, Marcela; Schwartz, Marco
ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOL CONTENT IN DIFFERENT APPLE VARIETIES
CULTIVATED IN CHILE
Revista Iberoamericana de Tecnologa Postcosecha, vol. 14, nm. 1, 2013, pp. 31-39
Asociacin Iberoamericana de Tecnologa Postcosecha, S.C.
Hermosillo, Mxico
How to cite Complete issue More information about this article Journal's homepage
Revista Iberoamericana de Tecnologa
Postcosecha,
ISSN (Printed Version): 1665-0204
rebasa@hmo.megared.net.mx
Asociacin Iberoamericana de Tecnologa
Postcosecha, S.C.
Mxico
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Antioxidant capacity and total polyphenol Vilma Quitral y Cols. (2013)
Rev. Iber. Tecnologa Postcosecha Vol 14(1):31-39 31
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ueparLamenLo de nuLrlcln. laculLad de Medlclna. unlversldad de Chlle. Avenlda lndependencla n 1027,
SanLlago de Chlle, C.. 838-0433, 1el (362)29786241 emall: vqulLral[med.uchlle.cl,
2
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AgrolndusLrla. laculLad de Clenclas Agronmlcas. unlversldad de Chlle. Av. SanLa 8osa n 11313, SanLlago de
Chlle, Cdlgo osLal 882-0808

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1hree apple varleLles culLlvaLed ln Chlle were sLudled: Cranny SmlLh, 8oyal Cala and lu[l (whole and apple
flesh). 1oLal polyphenol conLenL ln whole and apple flesh ls presenLed ln Lhe decreaslng order: Cranny SmlLh >
8oyal Cala > lu[l. 1he anLloxldanL capaclLy shows slgnlflcanL dlfferences among Lhe varleLles ln boLh, whole
apples and apple flesh, presenLlng Lhe same decreaslng order. Apple dehydraLlon aL 60 C for 4 hours Lo obLaln
flakes keeps polyphenol conLenL hlgh, wlLh values of 372.81, 391.47 and 338.34 mg CAL/100 g wb for Cranny,
8oyal and lu[l varleLles respecLlvely. AnLloxldanL capaclLy ls 7.62, 3.1 and 4.24 mmol le/100 g wb for Lhe
varleLles above menLloned. 1he addlLlon of clLrlc acld and sodlum blsulflLe -as anLlbrownlng agenLs- before
drylng has a proLecLlve effecL on polyphenols. 1here ls a correlaLlon beLween polyphenol conLenL and
anLloxldanL capaclLy ln peeled fresh apples (82 = 0.8081) and whole apples (82 = 0.7383).

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8LSuMLn
Se esLudlaron 3 varledades de manzanas culLlvadas en Chlle: Cranny SmlLh, 8oyal Cala y lu[l (enLeras y sln plel).
Ll conLenldo de pollfenoles LoLales en manzanas frescas y sln plel presenLa el slgulenLe orden decreclenLe
Cranny SmlLh > 8oyal Cala > lu[l. La capacldad anLloxldanLe muesLra dlferenclas slgnlflcaLlvas enLre las
varledades de manzanas, LanLo enLeras como sln plel, presenLando el mlsmo orden decreclenLe. Las ho[uelas de
manzana deshldraLadas a 60C por 4 horas presenLan alLo conLenldo de pollfenoles LoLales, con valores de
372.81, 391.47 y 338.34 mg CAL/100 g b.h. en Cranny, 8oyal y lu[l respecLlvamenLe. La capacldad anLloxldanLe
fue de 7.62, 3.1 y 4.24 mmol le/100 g b.h. para las varledades anLes menclonadas. La adlcln de cldo clLrlco y
blsulflLo de sodlo -como agenLes anLlpardeamlenLo- anLes de la deshldraLacln presenL un efecLo proLecLor
sobre los pollfenoles. Se enconLr una correlacln enLre el conLenldo de pollfenoles LoLales y capacldad
anLloxldanLe en manzanas sln plel (82 = 0.8081) y manzanas enLeras (82 = 0.7383).

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lrulL and vegeLable consumpLlon has been
llnked wlLh lower morbldlLy and morLallLy
raLes due Lo degeneraLlve dlseases (Mlrmlran
eL al., 2009).
Some chemlcal compounds whlch occur
naLurally ln planLs are Lhe cause of Lhls
relaLlonshlp. Among Lhem, polyphenols sLand
ouL. 1hey conLaln more Lhan Lwo -CP groups
aLLached Lo a benzene rlng and are dlvlded
lnLo several classes accordlng Lo Lhe number of
benzene rlngs LhaL Lhey conLaln and Lhe
sLrucLural elemenLs LhaL blnd Lhese rlngs Lo
one oLher. 8ecause of Lhelr nearby -CP
groups and con[ugaLed double bonds,
polyphenols show anLloxldanL capaclLles and
Lhelr mechanlsms are elecLron donaLlon, meLal
lon chelaLlon, ascorblc acld sparlng and 8CS
quenchlng (kalL, 2003).


Antioxidant capacity and total polyphenol Vilma Quitral y Cols. (2013)
Rev. Iber. Tecnologa Postcosecha Vol 14(1):31-39 32
Apples are grown on a large scale
worldwlde and Lhe dlfferenL apple varleLles
are hlghly consumed. Apple aLLrlbuLes of
LexLure and flavor are preferred by consumers.
ConsumpLlon of apples has been llnked wlLh
Lhe prevenLlon of chronlc dlseases and wlLh a
lower lncldence of cancer (!akoplc eL al.,
2009).
Apples are a good source of polyphenols
and have a hlgh anLloxldanL capaclLy (LoLlLo &
lrel, 2004). 1he purposes of Lhls sLudy are Lo
deLermlne whlch apple varleLles grown ln Chlle
-lu[l, Cranny SmlLh and 8oyal Cala- presenL
Lhe hlghesL polyphenol conLenL and
anLloxldanL acLlvlLy, Lo evaluaLe Lhe
conLrlbuLlon of apple skln ln Lhe polyphenol
conLenL and anLloxldanL capaclLy, and Lo
analyze Lhe effecLs of dehydraLaLlon and Lhe
addlLlon of clLrlc acld and sodlum blsulflLe - as
anLlbrownlng agenLs- on apple polyphenol
conLenL and anLloxldanL capaclLy.

?!#.0$!,2 !"' ?.#-%'2
)HA64@75M
All chemlcals and reagenLs used were of
analyLlcal grade. lolln-ClocalLeau reagenL
(lC8), na2CC3, galllc acld sLandarL, meLhanol,
aceLaLe buffer, PCl, . 2,4,6-Lrlpyrldyl-s-Lrlazlne
(11Z) , leCl3, leSC4 from Merck.
276B5AM
1he samples of Lhe dlfferenL apple varleLles
(Cranny SmlLh, 8oyal Cala and lu[l) aL
commerclal maLurlLy were purchased from a
vegeLable markeLs ln SanLlago of Chlle ln
2011. 1he selecLed frulLs were of unlform slze
and absence of defecLs and placed ln cold
sLorage aL 4 C unLll LreaLmenLs.
1reaLmenLs lncluded 11 groups: (1) Cranny
smlLh whole (C1), (2) 8oyal Cala whole (81),
(3) lu[l whole (l1), (4) Cranny smlLh pulp (C2),
(3) 8oyal Cala pulp (82), (6) lu[l pulp (l2),
Cranny smlLh snack (C3), Cranny smlLh snack
preLreaLmenL wlLh clLrlc acld (C4), Cranny
smlLh snack preLreaLmenL wlLh clLrlc acld and
sodlum blsulflLe (C3), 8oyal Cala snack
preLreaLmenL wlLh clLrlc acld and sodlum
blsulflLe (83) and lu[l snack preLreaLmenL wlLh
clLrlc acld and sodlum blsulflLe (l3).
Samples of whole fresh apples and fresh
apple pulp were analyzed. Cn Lhe oLher hand,
apple snacks were elaboraLed accordlng Lo Lhe
followlng meLhodology: whole apples were
sllced ln an apple sllcer ln order Lo obLaln 3
mm apple flakes. Apple flakes were
submerged ln boLh clLrlc acld (13 g/L) and
sodlum blsulflLe (0.7 g/L) soluLlons for 10
mlnuLes Lo prevenL enzymaLlc brownlng. LaLer,
apple flakes were rlnsed ln waLer and Laken Lo
Lhe dehydraLlon Lunnel wlLh forced-alr
clrculaLlon aL a LemperaLure of 60 C (140 l)
for 4 hours. 1he snacks were packed ln
polypropylene bags and sLored aL room
LemperaLure unLll evaluaLlon.
.N:;7@:4GO B;G@AE9;A
1he samples were ground uslng a grlnder Lo
yleld flne parLlcles. 1he sample (1 g) was
added 10 ml meLhanol, sLlrred for 1 hour,
cenLrlfuged for 13 mln aL 3600 rpm and flnally
Lhe supernaLanL ls removed Lo perform Lhe
analysls.
'A:A;64O4OP :G:75 BG5QBHAOG5M
1oLal phenollc conLenLs from Lhe exLracLs
were quaLlfled uslng lolln-ClocalLeus meLhod
as descrlbed by SlngleLon eL al. (1999).
!O:4GN4E7O: @7B7@4:Q
lerrlc reduclng anLloxldanL power (l8A)
was deLermlned ln Lhe sample exLracLs
accordlng Lo 8enzle & SLraln (1996).
2:7:4M:4@75 7O75QM4M
1he daLa are shown as Lhe mean sLandard
devlaLlon of flve repeaLed samples. 1he resulLs
obLalned were compared by analysls of
varlance (AnCvA) uslng Lhe SSS 13.0 program
(SSS, lnc.) for Wlndows. MulLlple comparlson
was performed uslng Lhe uuncan's LesL aL Lhe
0.03 level.

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olyphenol conLenL ln Lhe samples of
Cranny SmlLh, 8oyal Cala and lu[l apple
varleLles goes from 142.72 Lo 106.63 mg
CAL/100g, presenLlng no slgnlflcanL


Antioxidant capacity and total polyphenol Vilma Quitral y Cols. (2013)
Rev. Iber. Tecnologa Postcosecha Vol 14(1):31-39 33
dlfferences (p>0.03) among Lhe apple
varleLles. (llgure 1)
olyphenol conLenL decreases ln Lhe
followlng order: Cranny SmlLh > 8oyal Cala >
lu[l, colncldlng wlLh daLa from a slmllar sLudy
by Penrlquez eL al. (2010), whlch show Lhe
same decreaslng order. CLher auLhors polnL
ouL LhaL 8oyal Cala apples have Lhe hlghesL
polyphenol concenLraLlon -very slmllar Lo LhaL
presenLed by Cranny SmlLh apples, Lhough-
and LhaL lu[l apples have Lhe lowesL (lmeh &
khokhar, 2002) .
1he polyphenol conLenL deLermlned ln Lhls
sLudy ls lowesL Lhan LhaL esLabllshed by lmeh
& khokher (2002), slnce Lhe lnlLlal LreaLmenL
of Lhe sample was dlfferenL: Lhey cuL and
mashed Lhe apples under llquld nlLrogen
condlLlons and Lhen drled Lhe samples uslng
Lhe lyophlllzaLlon process, Lhus prevenLlng Lhe
acLlon of Lhe polyphenol oxldase enzyme.
CLher sLudles show dlfferenL values of
polyphenol conLenLs ln dlfferenL apple
varleLles, whlch go from 71 mg CAL/100g Lo
333.9 mg CAL/100g (8op eL al., 2011,
urogoudl & anLelldls, 2011, LoLlLo & lrel,
2004).


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/9\4 7BB5A D7;4A:4AMR

1he dlfference found ln several sLudles ls
explalned by Lhe complexlLy of Lhese
compounds and Lhe exLracLlon and analysls
meLhods. henollc compounds whlch are
presenL ln frulLs occur free or comblned wlLh
glycosldes ln naLure. When comblned wlLh
glycosldes, phenollc compounds cannoL be
compleLely exLracLed. lor LhaL reason, Lhe
LoLal polyphenol conLenL may be
underesLlmaLed (8alasundram eL al., 2006).
uurlng Lhe sample preparaLlon sLage, Lhe way
ln whlch apples are cuL and Lhe
homogenlzaLlon process may lnduce a
reacLlon of Lhe polyphenol oxldase enzyme,
Lhus decreaslng Lhe concenLraLlon of phenollc
compounds (aLLhamakanokporn eL al., 2008).
Moreover, Lhe concenLraLlon of phenollc
compounds may be affecLed by apple varleLy,
culLlvar and genus and also by exLrlnslc
facLors, such as soll, seasonallLy, agronomlc
facLors, llghL exposure, eLc. (vlelra eL al.,
2011).
ln peeled frulL, polyphenol conLenL drops
very slmllarly, wlLh no slgnlflcance (p> 0.03),
by 19.08 on average.
1he conLenL of phenollc compounds varles
ln Lhe dlfferenL frulL Llssues. olyphenol
conLenL ln apple skln ls approxlmaLely Lhree
Llmes hlgher Lhan LhaL found ln Lhe flesh.
Carbone eL al. (2011) deLermlned phenollc
compounds ln apple flesh and skln, flndlng 79
and 166 mg C1L/100g respecLlvely. ln oLher
words, apple skln conLalns 110 percenL more
phenollc compounds Lhan Lhe flesh. ln Lhls
sLudy, Lhe polyphenol conLenL ln whole apples
ls hlgher by around 19 percenL Lhan LhaL found
ln peeled apples. ln Lhe case of apples - as ln
many oLher frulLs - phyLochemlcal compounds
are presenL malnly ln Lhe skln, slnce Lhls ls Lhe
parL of Lhe frulL whlch offers proLecLlon
agalnsL adverse agenLs from Lhe envlronmenL.
lor LhaL reason, anLloxldanL accumulaLlon ln
Lhe skln ls a frequenL phenomenon (Wolfe eL
al., 2003, Penrlquez eL al., 2010).
1hls resulL agrees wlLh Lhose obLalned by
dlfferenL auLhors (Le 8ourvellec eL al.,2011,
urogoudl & anLelldls, 2011)
Consumlng unpeeled frulLs ls more
recommended Lhan eaLlng Lhe flesh only.
khanlzadeh eL al., (2008) deLermlned Lhe
polyphenol composlLlon of apple flesh and
skln ln dlfferenL apple varleLles uslng PLC,


Antioxidant capacity and total polyphenol Vilma Quitral y Cols. (2013)
Rev. Iber. Tecnologa Postcosecha Vol 14(1):31-39 34
flndlng LhaL apple skln conLalned 4.3 Llmes
more polyphenols Lhan apple flesh.
lurLhermore, Lhe polyphenol composlLlon ls
dlfferenL, as some polyphenols are excluslve
for apple skln and, Lherefore, Lhey are noL
presenL ln Lhe flesh. Apple flesh shows a
hlgher concenLraLlon of chlorogenlc acld,
hydroxyclnnamlc aclds, and procyanldlns,
whereas apple skln has a hlgher concenLraLlon
of caLechlns, eplcaLechlns, flavonols and
dehydrochalcones when compared Lo Lhose
conLalned ln Lhe flesh. CLher auLhors agree
LhaL apple skln has a hlgher concenLraLlon of
flavonols Lhan apple flesh.
ln Lhe apple snacks, due Lo dehydraLlon, a
concenLraLlon of frulL compounds occurs and
Lhe lncrease ln Lhe polyphenol conLenL ls
slgnlflcanLly hlgher Lhan Lhose of fresh apples
(p<0.01).


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olyphenols are accumulaLed malnly ln
planL cell vacuoles, whlch are desLroyed by Lhe
appllcaLlon of heaL. As a resulL, polyphenols
are released Lo Lhe envlronmenL, Lurnlng more
accesslble Lo exLracLlon and more avallable
durlng Lhe consumpLlon of Lhe frulL. 1he
lncrease ln Lhe polyphenol conLenL LhaL Lakes
place ln dehydraLed frulLs ls due Lo Lhe
formaLlon of molecules wlLh a lower molecular
welghL aL moderaLely hlgh LemperaLures, such
as 60C (140 l)- LemperaLure applled durlng
Lhe apple drylng process. 8y conLrasL, aL
exLreme LemperaLures, a desLrucLlon of Lhe
phenollc sLrucLure would occur. Moreover,
Lhe polyphenol release would be Lhe resulL of
Lhe hydrolysls reacLlons of Lhe glycosylaLed
molecules durlng Lhe dehydraLlon process
(Soong & 8arlow, 2004, 1urkmen eL al., 2003).
Cn Lhe oLher hand, LemperaLure lnhlblLs pro-
oxldanL enzymes, as ln Lhe case of Lhe
polyphenol oxldase enzyme (uel Caro eL al.,
2004).
ln several sLudles, an lncrease ln Lhe LoLal
polyphenol levels by effecL of frulL drylng
(plums, flgs, peaches and ralslns) has been
demonsLraLed, as ln drled apples, rlses ln Lhe
LoLal polyphenol levels - whlch wenL from 20
Lo 200 - were observed when compared Lo
Lhe levels of fresh frulL (8ababah eL al., 2003).
SLudles conducLed ln sun-drled green leaf
vegeLables showed a change ln Lhe LoLal
polyphenol conLenL, where lncreases ln a
range of 6.43 Lo 223.08 were observed
(Cboh & Aklndahunsl, 2004).
ClLrlc acld and sodlum blsulflLe are added ln
order Lo prevenL apples from Lhe enzymaLlc
brownlng. 1he degree of brownlng depends
on Lhe phenollc compound conLenL and Lhe
polyphenol oxldase acLlvlLy. ClLrlc acld
produces a pP reducLlon, Lhus decreaslng Lhe
enzyme acLlvlLy, whereas sodlum blsulflLe ls
Lhe mosL poLenL polyphenol oxldase lnhlblLor
ln apples.
1here are slgnlflcanL dlfferences among
Cranny SmlLh apples whlch were only
dehydraLed, Lhose lmmersed ln a clLrlc acld
soluLlon before drylng, and Lhose whlch were
lmmersed ln boLh clLrlc acld and blsulflLe
sodlum soluLlons before belng drled. 1he
hlgher concenLraLlon of polyphenols was
shown by apples LreaLed wlLh clLrlc acld only.
8ababah eL al. (2003) found no slgnlflcanL
dlfferences ln Lhe polyphenol conLenL ln
samples of fresh, mashed, and dehydraLed
apples when ascorblc acld was added. Also,
durlng Lhe dehydraLlon process, ascorblc acld
dlsappears qulckly due Lo Lhe dehydraLlon
LemperaLure or because of Lhe lmporLanL role


Antioxidant capacity and total polyphenol Vilma Quitral y Cols. (2013)
Rev. Iber. Tecnologa Postcosecha Vol 14(1):31-39 35
of Lhls acld ln Lhe o-qulnone regeneraLlon. C-
qulnones are Lhe resulL of Lhe phenol
oxldaLlon by Lhe polyphenol oxldase enzyme
durlng Lhe enzymaLlc brownlng. lor LhaL
reason, ascorblc acld may be oxldlzed Lo
dehydroascorblc acld (uevlc eL al., 2010).
LnzymaLlc brownlng occurs almosL
lmmedlaLely afLer Lhe desLrucLlon of Lhe
cellular sLrucLure and Lhe mlxlng of enzyme
and subsLraLe, whlch happen lmmedlaLely
afLer cuLLlng or peellng frulLs (!ang & Moon,
2011).
Sodlum blsulflLe addlLlon Lo frulLs before
drylng produces a sllghL proLecLlve effecL on
Lhe polyphenol conLenL (LaLapl & 8arreLL,
2006).
ln relaLlon Lo Lhe anLloxldanL capaclLy
evaluaLed by uslng Lhe l8A Lechnlque,
Cranny SmlLh varleLy shows a value whlch ls
slgnlflcanLly hlgher (p<0.03) Lhan Lhose of Lhe
8oyal Cala and lu[l varleLles (llgure 3).


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0GQ75 [757 7OE /9\4 7BB5A D7;4A:4AMR

Comparlng Lhe anLloxldanL acLlvlLy uslng
Lhe l8A assay, Lhe followlng order ls
obLalned: Cranny SmlLh > 8oyal Cala > lu[l.
1hese resulLs agree wlLh Lhose obLalned by
Penrlquez eL al (2010), who worked wlLh
Chllean apples. Whereas, Lhe order presenLed
by lmeh & khokhar (2002) ls: lu[l > Cranny
SmlLh > 8oyal Cala.
Araya eL al. (2006) found LhaL 8oyal Cala
apples had a hlgher anLloxldanL acLlvlLy Lhan
lu[l apples, wlLh values of 0.671 and 0.438
mmol le/100g respecLlvely. 1hese values are
lower Lhan Lhose deLermlned ln Lhls sLudy.
1he values obLalned ln Lhe presenL sLudy
are hlgher Lhan Lhose deLermlned by LoLlLo &
lrel (2004) ln Cranny SmlLh and lu[l apples,
wlLh l8A values of 0.914 y 0.780 mmol
le/100g, respecLlvely. 1he greaL varlablllLy
observed ln dlfferenL sLudles regardlng Lhe
apple anLloxldanL acLlvlLy may be explalned by
Lhe lnfluence of Lhe frulL Lree's locaLlon,
harvesL season, Lype of soll, agronomlc facLors,
posLharvesL condlLlons, eLc., all whlch affecL
Lhe anLloxldanL levels presenL ln vegeLables
(lellceLLl & Schrader, 2010, vlelra eL al., 2011,
!akoplc eL al., 2009). Powever, sLorage,
refrlgeraLlon and conLrolled aLmosphere
condlLlons do noL affecL Lhe apple's
anLloxldanL acLlvlLy (van der Sluls eL al., 2003).
AnLloxldanL acLlvlLy measured by l8A ln
peeled apples decreases by 21.6, 11.7 and
34.4 ln Cranny SmlLh, 8oyal Cala and lu[l
apples, respecLlvely. Araya eL al. (2006)
worked wlLh lu[l and 8oyal Cala apples and
obLalned a blgger dlmlnuLlon ln Lhelr l8A
value (73.38 for lu[l apples and 62.30 for
8oyal Cala apples). Wolfe eL al. (2003)
deLermlned Lhe anLloxldanL capaclLy of 4 apple
varleLles uslng meLhods dlfferenL from l8A
and concluded LhaL Lhe skln of Lhese 4
varleLles conLalned a hlgher anLloxldanL
capaclLy Lhan apple flesh and whole apples
(flesh and skln).
1he anLloxldanL capaclLy measured by l8A
ln apple skln ls -on average- 6.6 Llmes hlgher
Lhan LhaL found ln Lhe flesh ln apples from 8
dlfferenL varleLles (khanlzadeh eL al., 2008).
ln apple snacks, Lhe lncrease ln Lhe
anLloxldanL acLlvlLy ls produced ln Lhe order of
173, 278 and 237 for Cranny SmlLh, 8oyal
Cala and lu[l apples respecLlvely. 1here ls a
slgnlflcanL dlfference beLween fresh and apple
snacks for 8oyal Cala and lu[l varleLles, buL
noL for Cranny SmlLh (llgure 4).


Antioxidant capacity and total polyphenol Vilma Quitral y Cols. (2013)
Rev. Iber. Tecnologa Postcosecha Vol 14(1):31-39 36

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MO7@TM UEAHQE;7:AE 7: VWX) SG; Y H;RZ> 7BB5A MO7@T
:;A7:AE I4:H @4:;4@ 7@4E> 7BB5A MO7@T :;A7:AE I4:H
@4:;4@ 7@4E 7OE ]4M95S4:AR [;7OOQ 264:H D7;4A:QR

AnLloxldanL capaclLy of apple snacks
lncreased ln almosL 3 Llmes when clLrlc acld
was added, and 1.6 Llmes ln Lhe case of Lhe
addlLlon of sodlum blsulflLe.
1he correlaLlon beLween polyphenol
concenLraLlon and anLloxldanL capaclLy
measured by l8A for all Lhe apple samples ls
low (8
2
= 0.428), buL lL lncreases when only
fresh apples are shown on a graph, reachlng a
8
2
value of 0.778 (llgure 3).


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@GO:AO: 7OE 7O:4GN4E7O: @7B7@4:Q U/0!*Z 4O BAA5AE
S;AMH 7BB5AMR

Muller eL al. (2010) obLalned a 8
2
value of
0.83 when Lhey correlaLloned Lhe polyphenol
conLenL and l8A values ln dlfferenL frulL
whlpped creams, concenLraLes and [ulces.
8odrlguez-vaquero eL al. (2010) demonsLraLed
LhaL Lhe correlaLlon beLween polyphenol
conLenL and l8A values ln ArgenLlnlan herbal
lnfuslons ls ln Lhe order of 8
2
= 0.812. ln apples
from 67 dlfferenL varleLles, Wo[dylo eL
al.(2008) deLermlned a 8
2
value of 0.804,
whlch may be consldered falrly hlgh.
khanlzadeh eL al. (2008) worked wlLh
dlfferenL apple culLlvars and obLalned a
correlaLlon beLween Lhe polyphenol conLenL
and l8A values ln Lhe order of 8
2
= 0.74 and
82 = 0.31 ln apple flesh and skln respecLlvely,
whereas vlelra eL al. (2011) obLalned very
slmllar correlaLlons for apple flesh and skln
when Lhey correlaLloned Lhe polyphenol
conLenL and Lhe anLloxldanL capaclLy
measured by A81S assay ( 8
2
= 0.717 and 8
2
=
0.716 ). Penrlquez eL al. (2010) worked wlLh
dlfferenL varleLles of Chllean apples and found
a hlgher correlaLlon beLween polyphenol
conLenL and l8A ln apple skln, belng followed
by whole apples. Powever, ln apple flesh, Lhe
correlaLlon was noL slgnlflcanL. ln Lhls sLudy,
Lhe correlaLlon ls ln Lhe order of 8
2
= 0.8081
for apple flesh and 8
2
= 0.7383 for whole
apples (llgure 6)


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7OE 7O:4GN4E7O: @7B7@4:Q U/0!*Z 4O S;AMH IHG5A
7BB5AMR

)%"),32$%"2
lrom Lhe resulLs obLalned ln Lhe presenL
sLudy, lL can be concluded LhaL Lhe polyphenol
conLenL ln Chllean apples from Lhree dlfferenL
varleLles are slmllar and LhaL Lhe anLloxldanL
capaclLy of Cranny SmlLh apple varleLy ls
slgnlflcanLly hlgher. ln apple skln, bloacLlve


Antioxidant capacity and total polyphenol Vilma Quitral y Cols. (2013)
Rev. Iber. Tecnologa Postcosecha Vol 14(1):31-39 37
compounds are accumulaLed, slnce whole
apples presenLed a hlgher anLloxldanL capaclLy
and concenLraLlon of LoLal polyphenols. Apple
dehydraLaLlon under Lhe condlLlons descrlbed
ln Lhls sLudy (3 mm Lhlck flakes drled aL a
LemperaLure of 60 C for 4 hours) does noL
affecL Lhe polyphenol concenLraLlon and
anLloxldanL capaclLy.
1he addlLlon of clLrlc acld and sodlum
blsulflLe as anLl-brownlng agenLs has a poslLlve
effecL, slnce Lhey lmprove Lhe anLloxldanL
capaclLy of dehydraLed apples slgnlflcanLly.

!)`"%a,.'[.?."#2
AuLhors Lhankfully lnnova-CC8lC royecL
AllmenLos sanos, saludables e lnnovadores
derlvados de vegeLales para abasLecer el
programa de allmenLaclon escolar de La
!unAL8"

,$#.0!#30. )$#.'
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