Functional properties of newly bred Green ball apple (Malus pumila Mill.)

The peel of newly bred Green ball apple was extracted using water and ethanol. Water and 70% ethanol extract showed high phenolic contents of 5.30 and 8.31 mg/g, respectively. The water and ethanol extracts of Green ball apple peel showed 88.26% and 100% DPPH radical scavenging activity, and 99.27% and 99.09% ABTS radical scavenging activity at phenolic concentration of 100 μg/mL, respectively. The water and ethanol extract of Green ball apple peel showed antioxidant protection factor of 1.43 PF and 1.21 PF, respectively. The water and ethanol extracts showed 60.29% and 75.92% anti-oxidative effect on thiobarbituric acid reactive substances (TBARS) at phenolic concentration of 100 μg/mL. Hence, Green ball apple peel extract can be considered a potential anti-oxidant with anti-aging properties. The water and ethanol extracts 6.45% and 20.78% hyaluronidase inhibition, respectively, at phenolic concentration of 200 μg/mL. The water extract showed 4.55% and 40.06% elastase inhibition and collagenase inhibition, while the ethanol extract showed 63.38% and 80.07% inhibition, respectively. Green ball apple peel was found to exhibit anti-oxidation activity, as well as hyaluronidase, elastase and collagenase inhibitory activities. Therefore, Green ball apple peel can be considered a potential source for new functional foods.