Claim · model-written summary
flavanol was highest in peel, intermediate in whole fruit, and lowest in flesh within each cultivar.
- Taxon
- cultivare0
- Organ / stage
- peelse0
- Outcome
- flavanole0
- Direction
- higheste0
- Comparator
- whole fruit and the fleshe0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingValueQualifier
Verbatim
e0“Within each cultivar, the total phenolic, flavanol and anthocyanin contents and antioxidant activity were highest in the peels, followed by the whole fruit and the flesh.”
Title
Francilene Gracieli Kunradi Vieira; Graciele da Silva Campelo Borges; Cristiane Copetti; et al. Archivos Latinoamericanos de Nutrición 2026. doi:10.37527/2009.59.1.015
Other claims from this paper (10)
- Observation total phenolic was highest in peel, intermediate in whole fruit, and lowest in flesh within each cultivar.
- Observation anthocyanin was highest in peel, intermediate in whole fruit, and lowest in flesh within each cultivar.
- Observation antioxidant activity was highest in peel, intermediate in whole fruit, and lowest in flesh within each cultivar.
- Observation Epagri F5P283 had the highest total phenolic contents across peel, whole fruit and flesh.
- Observation Epagri F5P283 had the highest total antioxidant activity across peel, whole fruit and flesh.
- Observation Epagri COOP24 had the highest flavanols across peel, whole fruit and flesh.
- Observation Epagri COOP24 had the highest anthocyanins across peel, whole fruit and flesh.
- Association Total phenolic content was positively associated with antioxidant activity across flesh, whole fruit and peel.
- Mechanism The authors interpret phenolic compounds as contributing significantly to total antioxidant activity.
- Association Total antioxidant activity varied considerably by fruit part and apple cultivar.