Figures & data
TABLE 1 Varieties and producing areas of apples
FIGURE 1 Chemical formulas of the 10 phenolic compounds.
TABLE 2 Total polyphenol content and antioxidant capacities of 13 apple varieties
FIGURE 2 Chromatograms of Hongxun 1 at A: 280 nm and B: 320 nm. Peaks: (1) protocatechic acid, (2) catechin, (3) anthocyaninB2, (4) epicatechin, (5) phlorizin, (6) ellagic acid, (7) quercitin, (8) chlorogenic acid, (9) caffeic acid, (10) hyperoside.
FIGURE 3 Chromatograms of Honggailu at A: 280 nm and B: 320 nm. Peaks: (1) protocatechic acid, (2) catechin, (3) anthocyaninB2, (4) epicatechin, (5) phlorizin, (6) ellagic acid, (7) quercitin, (8) chlorogenic acid, (9) caffeic acid, (10) hyperoside.
TABLE 3 Content of 10 polyphenols in apple fruits of different varieties
TABLE 4 Antioxidant capacities of 10 free phenols detected in 13 apple varieties
