Apple polyphenol is a general term for polyphenols contained in apples. Polyphenols are widely present in fruits and vegetables. The content of polyphenols in apples varies with the degree of maturity. The content of polyphenols in immature fruits is 10 times that of mature fruits. Therefore, it is better to extract polyphenols content from immature fruits.
Crude apple polyphenols contain chlorogenic acid, catechins, epicatechins, apple condensed tannins, phloridin, phloretin, anthocyanins, etc. Among them, apple condensed tannins account for about half of the total polyphenol content.
Application
It has antioxidant effects, deodorizing effects, freshness preservation, aroma preservation, color protection, prevention of vitamin loss, etc., and can prevent food quality from deteriorating. It can be used in the processing and manufacturing of aquatic products, meat products, bread, cakes, fats, oily foods and refreshing beverages, which can significantly improve the quality and shelf life of its products. The applicable specification for food preservation is10%-50% UV.
Also have a variety of health care functions, such as preventing dental caries, preventing hypertension, preventing allergic reactions, anti-tumor, anti-mutation, and blocking ultraviolet absorption. Can be used in the manufacture of health foods and cosmetics. The recommended specification of apple polyphenols for cosmetics is 60%-70% UV. The recommended specification for functional foods and health foods is 70% UV and above.
As healthcare and functional food additives, apple polyphenols only need 50-500PPm to have sufficient effects.
