Apple polyphenols are naturally occurring compounds found in apples, and their concentration varies depending on the fruit's maturity. Unripe apples contain approximately ten times more polyphenols than ripe ones, making them a preferable source for extraction. The process involves several steps: first, unripe apples are crushed using acidic methanol to release the compounds. After extraction, the solution is filtered and concentrated through adsorption. The methanol component is then removed, and the remaining mixture is freeze-dried to obtain crude apple polyphenol (CAP). This crude extract contains various bioactive compounds such as chlorogenic acid, catechin, epicatechin, apple condensed tannin, phloridzin, anthocyanins, and others. Notably, apple condensed tannin constitutes about half of the total polyphenol content, making it a key component.
In terms of physical properties, a 20% aqueous solution of apple polyphenols appears reddish-brown, while the dry powder has a light yellow-brown color. These characteristics do not affect the appearance of products when used within recommended quantities. The flavor of both liquid and powdered forms is slightly fruity with a mild bitterness, which is only one-third to one-fifth as intense as that of tea polyphenols. This makes them suitable for a wide range of applications without altering the taste significantly.
Apple polyphenols are also highly water-soluble, with a solubility of 30% at room temperature—ten times higher than that of tea polyphenols. This property enhances their versatility in food and beverage processing. Additionally, the powdered form remains stable for up to one year at room temperature without losing its functional properties. When exposed to heat between pH 2 and 10, solutions of apple polyphenols maintain over 80% of their activity after 30 minutes of heating at 100°C or 120°C, indicating good thermal stability.
Functionally, apple polyphenols offer a variety of health benefits. They inhibit glucosyltransferase (GTase), an enzyme involved in dental plaque formation, making them effective in preventing tooth decay. Compared to green tea’s EGCG, apple polyphenols are 100 times more effective in inhibiting GTase, with apple condensed tannin (ACT) being the primary active compound.
These compounds also exhibit strong antioxidant activity, surpassing that of tea polyphenols in protecting linoleic acid from oxidation. Their ability to scavenge free radicals contributes to anti-aging effects. In addition, they demonstrate anti-mutagenic and anti-cancer properties, with ACT showing greater efficacy than chlorogenic acid and epicatechin. Studies have shown that apple polyphenols can reduce the carcinogenic potential of substances like benzopyrene.
Moreover, apple polyphenols help regulate blood pressure by inhibiting angiotensin-converting enzyme (ACE), thereby preventing vasoconstriction. Catechins, epicatechins, and ACT all contribute to this effect, with ACT being the most potent.
Due to their diverse functions—including antioxidant, preservative, deodorizing, and color-protecting properties—apple polyphenols are widely used in food processing, especially in seafood, meat, baked goods, oils, and beverages. They improve product quality and extend shelf life. In the health and cosmetic industries, they are valued for their preventive effects against dental caries, hypertension, allergies, and cancer, as well as their UV-blocking capabilities. At concentrations as low as 50–500 ppm, apple polyphenols deliver significant health benefits, making them a valuable functional food additive.
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