Apple Polyphenol Apple Extract

Apple polyphenols (AP) are secondary metabolites produced by apples during their growth. They are brown-red powdery substances. 20% aqueous solution is reddish brown, and 100% powder is yellowish brown. Both liquid and powder have a slight apple flavor and a little bitterness. They are easily soluble in water and ethanol and have good stability. Apple polyphenols include a variety of phenolic substances, which can be divided into phenolic acids and their hydroxy acid esters, sugar derivatives and flavonoids (such as catechins, epicatechins, proanthocyanidins, dihydroxy chalcone, flavonol glycosides, etc.). It has a variety of physiological functions such as scavenging free radicals, anti-oxidation, preventing cancer, lowering blood pressure, preventing heart disease, anti-caries, anti-allergy, anti-virus, etc. Its antioxidant capacity is 10 to 30 times that of vitamin E. Apple polyphenols include a variety of phenolic substances, which can be divided into phenolic acids and their hydroxy acid esters, sugar derivatives and flavonoids. The polyphenols in mature apples are mainly chlorogenic acid, catechins and proanthocyanidins, while unripe apples contain more dihydroxychalcone and flavonol compounds. The main components are chlorogenic acid-based phenolic carboxylic acids, about 25%, catechins, epicatechin, gallic acid and other monomers about 15%, phloridzin, phloridzin, p-coumaric acid, dihydrochalcone, phloridzin, etc. account for about 10%, and proanthocyanidins (average relative molecular mass of about 2000) account for about 50%. Apple polyphenols are easily soluble or soluble in organic solvents such as water, methanol, ethanol, and acetone.

Physiological functions include free radical scavenging, anti-oxidation, cancer prevention, blood pressure reduction, heart disease prevention, anti-caries, anti-allergy, anti-virus, etc. Due to the anti-oxidation, deodorization, freshness preservation, fragrance preservation, color protection, and vitamin loss prevention effects of apple polyphenols, it can be used in the food industry for aquatic products, livestock meat products, bread products, oils or oil-containing foods, refreshing drinks, etc. It can also be used to maintain the freshness of fish, shrimp and other products, used in chewing gum to inhibit bad breath, and in dry sausage products. In addition, apple polyphenols also have the effects of weight loss and whitening, and play multiple roles in skin care (such as anti-aging, anti-radiation, whitening, moisturizing, blocking ultraviolet absorption, etc.). At present, many anti-aging and radiation-proof green cosmetics have been developed internationally.

Health food raw materials, food preservation, anti-aging cosmetics production, fruit juice adulteration detection