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Article

Apple peel as a contributor to whole fruit quantity of potentially healthful bioactive compounds. Cultivar and year implication.

Journal of agricultural and food chemistry - 26 Dec 2007

Łata Barbara, Tomala Kazimierz

Abstract excerpt

On the basis of the fresh weight of apple fruit and its peel and the concentration of bioactive compounds, the total quantity of L-cysteine, glutathione, ascorbate, flavonols, and anthocyanins as well as phenolics was evaluated in a wide range of cultivars and two growing seasons. Apple peel as a contributor to the entire apple quantity of the examined components considerably differed in relation to the...

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Identifiers

PMID: 18038983
DOI: 10.1021/jf072035p

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

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