فهرست نشریات علمی دسترسی آزاد ایران

Purpose: Tocopherols (vitamin E) are important bioactive components in some fruits, possessing potent antioxidant activity and exerting a significant influence on metabolic pathways, human nutrition, and health. However, the content of tocopherols in apple fruit peels and pulp has scarcely been investigated. Research method: Fruits of eight apple cultivars were evaluated for color, total soluble solids (TSS), and tocopherols from both the pulp and peels were extracted and analyzed. Findings: The content of a-tocopherol (0.073–0.656 and 0.01–0.02 mg/100 g fresh weight (FW) in the peel and pulp, respectively) was higher than that d-tocopherol (0.002–0.01 and 0.0001–0.0014 mg 100 g FW in the peel and pulp, respectively), and both tocopherols were higher in the peels than in the pulp. The content of a-tocopherol followed the order: ‘Braeburn’ > ‘Golden Delicious’ > ‘Rome’ > ‘Red Delicious’ and ‘Royal Gala’ > ‘Jonagold’ > ‘Fuji’ > ‘Granny Smith’. Low levels of d-tocopherol were detected in the peels. ‘Granny Smith’ apples had the highest d-tocopherol content in the peel (0.01 mg 100 g FW), whereas ‘Rome Beauty’, ‘Royal Gala’ and ‘Fuji’ apples exhibited the lowest levels (0.002 mg 100 g FW).  Research limitations: There were no limitations identified. Originality/Value: Our results indicate that tocopherols content in apple peels and pulp is relatively low compared to other types of fruits rich in vitamin E. However, regular consumption of whole apples may contribute to daily vitamin E intake and help prevent the oxidation of lipophilic biomolecules.