To Örebro University

Apples are eaten as fresh fruits or as purees and dried fruit chips. The solvent extractionprocedure for accumulation of phenolic compounds from organically grown Idared appleswas optimized for HPLC-UV after extraction with diethyl ether. Furthermore theantioxidant capacity and the total phenolic content were determined. The influence ofaddition of ascorbic acid on the extraction was tested.Extraction recoveries were almost quantitative (85-115%) for phenolic compoundspresent in apples. (-)-epicatechin, quercetin, genistein, (-)-gallocatechin-3-gallate, pcoumaricacid and caffeic acid were identified in apple extracts in concentration (mg/kg)of 13.6, 1.5, 0.28, 0.23, 0.7 and 0.32, respectively.Antioxidant capacity in apples ranges from 145–322 μmol and for dry samples from 51-85 of μmol Trolox/100 g. The total phenol content of fresh apples is in a range from74.6–124 mg gallic acid/100 g. A decrease of 80% in phenolic compounds was registeredfor dried samples.