Abstract
The aim of this research was to investigate the antioxidant kinetics of different apple varieties, a red-flesh variety (‘R201’), a non-browning (‘Majda’), and a ‘Golden Delicious’. Kinetic approaches for antioxidant activity provide more detailed information than conventional assays by examining both the quantity and velocity of active molecules in their reaction with radicals. In this study, DPPH• stopped flow method was applied to study the antioxidant activity and capacity of the three apples varieties, allowing the determination of the reaction rates. The results show that the antioxidant activity of ‘R201’ was not significantly different from ‘Golden Delicious’. Instead, the activity of the non-browning variety was 20 times higher than the others according to the DPPH• kinetic approach, despite having the lowest phenolic content. To further understand their reactivity, the antioxidant molecules were identified using HPLC-HRMS/MS coupled with a coulometric array detector, which validated the DPPH• kinetics. This analysis also found differences in the phenolic profile of the three varieties, attributed to the enhanced antioxidant activity of ’Majda’ to its high content of ascorbic acid. Overall, the research highlights that the antioxidant behavior of apples primarily depends on the velocity of the antioxidants rather than the amount of phenolic compounds.