Antioxidative Mechanisms of Whole-Apple Antioxidants Employing Different Varieties from Luxembourg [* Cross-Reference *]

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Jaouad Bouayed; Lucien Hoffmann; Torsten Bohn, 2026, "Antioxidative Mechanisms of Whole-Apple Antioxidants Employing Different Varieties from Luxembourg [* Cross-Reference *]", https://lore.list.lu/citation?persistentId=perma:LIST.UJE3YO, LIST Open Repository, V1

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Description	Many health beneficial functions of dietary ingredients, including antimutagenity and anticarcinogenity, have been discussed in relation to their antioxidant properties. In this study, antioxidative mechanisms of whole-apple antioxidants (from seven varieties) were investigated using the 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay, the ferric-reducing antioxidant power (FRAP) assay, and the ferrous iron(II) chelating activity assay. Results indicated the ability of primary antioxidants to act as hydrogen or electron donors, with considerable differences depending on variety, with ABTS and FRAP values ranging from 270 to 1,142 mg of vitamin C equivalents/100 g and from 695 to 3,143 μmol of Fe/100 g, respectively. However, varieties did not display measurable chelating activity except for Florina and Graham, exhibiting a weak activity (0.1-0.2 μg of EDTA equivalents/100 g). Correlation analyses showed that polyphenols were major primary antioxidants contributing to antioxidative mechanisms (r>0.99, P<.001), whereas their involvement as secondary antioxidants (i.e., as chelating compounds) was negligible. Our findings further showed that the intake of 100 g of apple fruits can provide antioxidants equivalent to approximately 270-1,140 mg of vitamin C, with highest antioxidant concentrations for the older varieties Grauapfel and Goldparmäne. © 2011, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition. (2011-08-23) *This entry has been automatically imported via OpenAlex by LIST harvest scripts. Please refer to https://doi.org/10.1089/jmf.2010.0260 for the original and latest version of the publication* (2026-07-01)
Subject	Chemistry; Medicine, Health and Life Sciences; Physics
Keyword	ABTS, Antioxidant, Chemistry, Vitamin C, Food science, Polyphenol, Ferrous, Ferric, Chelation, Ascorbic acid, Antioxidant capacity, Biochemistry, Organic chemistry, DPPH
License/Data Use Agreement	Custom Dataset Terms


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Citation Metadata

Persistent Identifier	perma:LIST.UJE3YO
Publication Date	2026-07-06
Title	Antioxidative Mechanisms of Whole-Apple Antioxidants Employing Different Varieties from Luxembourg [* Cross-Reference *]
Other Identifier	https://doi.org/10.1089/jmf.2010.0260 OpenAlex ID: https://openalex.org/W2122451955
Author	Jaouad Bouayed (Luxembourg Institute of Science and Technology, Gabriel Entertainment (United States)) - ORCID: https://orcid.org/0000-0002-8410-2105 Lucien Hoffmann (Luxembourg Institute of Science and Technology, Gabriel Entertainment (United States)) Torsten Bohn (Luxembourg Institute of Science and Technology, Gabriel Entertainment (United States)) - ORCID: https://orcid.org/0000-0002-7825-0697
Point of Contact	Use email button above to contact. LIST QDKM (LIST)
Description	Many health beneficial functions of dietary ingredients, including antimutagenity and anticarcinogenity, have been discussed in relation to their antioxidant properties. In this study, antioxidative mechanisms of whole-apple antioxidants (from seven varieties) were investigated using the 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay, the ferric-reducing antioxidant power (FRAP) assay, and the ferrous iron(II) chelating activity assay. Results indicated the ability of primary antioxidants to act as hydrogen or electron donors, with considerable differences depending on variety, with ABTS and FRAP values ranging from 270 to 1,142 mg of vitamin C equivalents/100 g and from 695 to 3,143 μmol of Fe/100 g, respectively. However, varieties did not display measurable chelating activity except for Florina and Graham, exhibiting a weak activity (0.1-0.2 μg of EDTA equivalents/100 g). Correlation analyses showed that polyphenols were major primary antioxidants contributing to antioxidative mechanisms (r>0.99, P<.001), whereas their involvement as secondary antioxidants (i.e., as chelating compounds) was negligible. Our findings further showed that the intake of 100 g of apple fruits can provide antioxidants equivalent to approximately 270-1,140 mg of vitamin C, with highest antioxidant concentrations for the older varieties Grauapfel and Goldparmäne. © 2011, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition. (2011-08-23) *This entry has been automatically imported via OpenAlex by LIST harvest scripts. Please refer to https://doi.org/10.1089/jmf.2010.0260 for the original and latest version of the publication* (2026-07-01)
Subject	Chemistry; Medicine, Health and Life Sciences; Physics
Keyword	ABTS Antioxidant Chemistry Vitamin C Food science Polyphenol Ferrous Ferric Chelation Ascorbic acid Antioxidant capacity Biochemistry Organic chemistry DPPH
Topic Classification	Free Radicals and Antioxidants Phytochemicals and Antioxidant Activities Antioxidant Activity and Oxidative Stress
Deposit Date	2011-08-23
Data Type	Article
Data Source	Journal of Medicinal Food

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