Functional properties of newly bred picnic apple (Malus Pumila Mill.)

The newly bred Picnic apple was extracted using water and ethanol for extracting solvent. Each water and ethanol extract showed relatively high phenolic compound of 3.69 and 5.55 mg/g. Each water and ethanol extract of Picnic apple showed 1,1-diphenyl-2-picrylhydrazyl of 88.10 and 88.07%, 2,2'-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) of 98.79 and 97.25%, antioxidant protection factor of 2.07 and 2.00 PF and thiobarbituric acid reactive substances showed anti-oxidation effect of 9.69 and 19.83% all at 100 μg/mL phenolics concentration. Therefore extract of Picnic apple can be considered as anti-oxidant for antiaging. The anti-inflammatory effect (hyaluronidase inhibition) of extract of Picnic apple were 4.62% with water extract and 4.39% with ethanol extract both at 200 μg/mL phenolics concentration. Both water and ethanol extract showed low α-amylase inhibition effect but each showed 67.37 and 79.16% of α-glucosidase inhibition effect at 200 μg/mL phenolics concentration. In anti-wrinkle effect, water extract showed each 23.70 and 66.29% in elastase inhibition and collagenase inhibition and ethanol extract showed 64.83 and 65.70% each. These result show high potential for functional food and cosmetic source. Picnic apple was identified to have various functions of anti-oxidation, anti-inflammation, anti-wrinkle effect, and anti-diabetic effect. Therefore, Picnic apple is qualified as a source for new functional cosmetics and functional foods.