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Wu, J., Gao, H., Zhao, L., Liao, X., Chen, F., Wang, Z. and Hu, X. (2007) Chemical Compositional Characterization of Some Apple Cultivars. Food Chemistry, 103, 88-93.
http://dx.doi.org/10.1016/j.foodchem.2006.07.030

has been cited by the following article:

• TITLE: Phenolic Compounds and Antioxidant Capacity of Brazilian Apples

  AUTHORS: Danianni Marinho Zardo, Acácio Antonio Ferreira Zielinski, Aline Alberti, Alessandro Nogueira

  KEYWORDS: Malus sp., FRAP, Phenols, Antioxidant Activity, Multivariate Analysis

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.8, May 26, 2015

  ABSTRACT: Apple consumption is related to the prevention of chronic diseases due to the presence of phenolic acids and flavonoids that have antioxidant capacity. However, phenolic profile and antioxidant capacity can vary between varieties. The aim of this study was to analyze the total phenolic content (TPC) and antioxidant capacity (AC) of thirty-six apple varieties to establish a classification of these fruits. The TPC was analyzed according to the Folin-Ciocalteau method and AC was analyzed using the ferric reducing antioxidant power (FRAP) method. Hierarchical cluster analysis was used for the classification of the fruit. The TPC ranged from 456 to 1583 mg/kg of fresh fruit (catechin equivalents) and the AC ranged from 5606 to 23,719 mmol/kg (fresh fruit). The Pearson linear correlation showed significant differences in the association between TPC and AC (r: 0.79, p