Chemical Analysis of Phytochemicals in Different Apple Varieties Using Uv Spectrophotometric Methods

This study addresses the lack of comprehensive profiling of phytochemicals in apple varieties using UV spectrophotometric methods. Four apple varieties—Cripps Pink, Golden Delicious, Starking, and Top Red—were analysed to quantify total polyphenols, flavonoids, flavones/flavonols, and tannins. Standard methods were employed for sample preparation, extraction, and analysis, with results expressed in equivalents of gallic acid, quercetin, and tannic acid per gram of extract. The analysis revealed significant varietal differences in phytochemical composition. Cripps Pink demonstrated the highest total polyphenol (1950.67 µg GAE/g) and flavone/flavonol content (648.58 µg QE/g), highlighting its strong antioxidant and cardiovascular benefits. Starking showed the highest flavonoid content (53.84 µg QE/g), emphasizing anti-inflammatory properties, while both Starking and Top Red exhibited elevated condensed tannin levels (974.73 µg TAE/g), linked to antimicrobial activities. These findings underscore the nutritional and functional diversity of apple varieties, emphasizing the need to consider varietal differences in consumer choices and agricultural practices. The study also demonstrates UV spectrophotometry as a reliable, cost-effective method for phytochemical profiling, offering insights for further research on factors influencing phytochemical variability and stability.