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苹果哪部分的抗氧化活性强，苹果皮还是苹果肉？
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Comparison of antioxidant capacity and phenolic composition of peel and flesh of.pdf
很多水果和蔬菜都具有较强的抗氧化活性。在当今注重食品成分和健康的关系这个大背景下，人们也开始关注水果和蔬菜的抗氧化活性。苹果作为一种大宗水果，也因此而引起人们的关注。苹果确实具有比较丰富的营养成分和较强的抗氧化活性。 苹果究竟应该如何吃呢，是削皮吃，还是带皮吃？
有人说，应该带皮吃，因为苹果皮的营养比苹果肉还要丰富，特别是苹果皮的抗氧化活性比苹果肉要高很多倍。
果然如此吗？查过很多资料，但一直没有找到确切的依据（数据）。
今天看到一篇文章，终于得到了这个问题的准确答案。
文章的题目是《Comparison of antioxidant capacity and phenolic composition of peel and flesh of some apple varieties（不同品种苹果的果皮和果肉多酚成分和抗氧化活性的比较）》，作者是土耳其伊斯坦布尔大学的S¸eyda Karaman等，Published online in Wiley Online Library:(wileyonlinelibrary.com) DOI 10.1002/jsfa.5810。
文章的摘要如下：
Abstract
BACKGROUND: Apples contain a large concentration of phenolic compounds, dependent on factors such as cultivar, harvest,storage conditions, and processing. This study aims to identify the essential phenolic compounds present in various apple varieties, to measure their total antioxidant capacity (TAC) with the CUPRAC (cupric ion reducing antioxidant capacity) and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate)) methods, and to correlate their TAC values with HPLC findings.
RESULTS: The order of TAC (mmol Trolox g−1 fresh weight) of apple peels determined with the CUPRAC method was: Granny Smith > Amasya > Sky Spur > Ervin Spur > King Luscious ≥ Arap Kizi ≥ Lutz Golden. The theoretically calculated TAC values of HPLC-quantified compounds, with the aid of the combined HPLC-CUPRAC method, accounted for 18.4–33.5% of the experimentally observed CUPRAC capacity of peel extracts and 19.5–56.3% of flesh extracts, depending on apple variety.
CONCLUSION: In synthetic samples of apple antioxidants, the CUPRAC-TAC values of constituents, identified and analyzed by HPLC,proved to be additive, enablingmeasurement of the cooperative action of antioxidants using the proposed methodology. Apple peel showed higher contents of phenolics and therefore higher TAC than apple flesh, confirming the health benefit of the consumption of apples together with peel.
BACKGROUND: Apples contain a large concentration of phenolic compounds, dependent on factors such as cultivar, harvest,storage conditions, and processing. This study aims to identify the essential phenolic compounds present in various apple varieties, to measure their total antioxidant capacity (TAC) with the CUPRAC (cupric ion reducing antioxidant capacity) and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate)) methods, and to correlate their TAC values with HPLC findings.
RESULTS: The order of TAC (mmol Trolox g−1 fresh weight) of apple peels determined with the CUPRAC method was: Granny Smith > Amasya > Sky Spur > Ervin Spur > King Luscious ≥ Arap Kizi ≥ Lutz Golden. The theoretically calculated TAC values of HPLC-quantified compounds, with the aid of the combined HPLC-CUPRAC method, accounted for 18.4–33.5% of the experimentally observed CUPRAC capacity of peel extracts and 19.5–56.3% of flesh extracts, depending on apple variety.
CONCLUSION: In synthetic samples of apple antioxidants, the CUPRAC-TAC values of constituents, identified and analyzed by HPLC,proved to be additive, enablingmeasurement of the cooperative action of antioxidants using the proposed methodology. Apple peel showed higher contents of phenolics and therefore higher TAC than apple flesh, confirming the health benefit of the consumption of apples together with peel.
他的结论和我以前听到的一样，苹果皮比果肉有更强的抗氧化活性。最好的苹果吃法就是连皮带肉一起吃。
https://wap.sciencenet.cn/blog-4453-600012.html
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