Effect of apple cell walls and their extracts on the activity of dietary antioxidants

Abstract

The effect of dietary fiber in the form of apple cell walls and pectin extracts on natural antioxidants was examined. Cell walls (CW), isolated from apples (Malus domestica Borkh. cv. “Pacific Rose”), were incubated with ascorbic acid (AA) or quercetin in N-2-hydroxyethylpiperazine-N′-2-ethanesulfonic acid (HEPES) buffer (pH 6.5) at 37 °C for 2 h. The resulting supernatants were characterized by a ferric reducing antioxidant power (FRAP) assay and cyclic voltammetry (CV). The experiments were repeated with pectin isolated from the apple cell walls and commercial pectins and showed that polysaccharide preparations stabilized AA effectively but offered little protection against quercetin oxidation. The water-soluble components from cell walls appeared to be responsible for the observed effects of cell-wall polysaccharide preparations on antioxidant activity.