Resumo

QUITRAL, Vilma; SEPULVEDA, Marcela; SCHWARTZ, Marco  e  KERN, Werther. Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile. Rev. cienc. tecnol. [online]. 2014, n.22, pp.67-72. ISSN 1851-7587.

Three apple varieties cultivated in Chile were studied in total polyphenol content by Folin Ciocalteu method and antioxidant capacity by FRAP method: Granny Smith, Royal Gala and Fuji (whole and peeled apples). The total polyphenol content in whole and peeled apples do not show significant differences. The antioxidant capacity of the Granny Smith variety is significantly higher than Royal Gala and Fuji. Apple dehydration at 60 oC for 4 hours to obtain flakes keeps polyphenol content high. The addition of citric acid and sodium bisulfite - as antibrowning agents- before drying has a protective effect on polyphenols and its antioxidant capacity. There is a correlation between the polyphenol content and the antioxidant capacity in peeled apples (R2 = 0.8081) and whole apples (R2 = 0.7585).

Palavras-chave : Polyphenols; Antioxidant capacity; Dehydration; Apple.

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