Apple polyphenols

Apple polyphenols are a group of naturally occurring compounds found in apples, particularly in the skins and seeds. These polyphenols have gained attention for their potential health benefits due to their antioxidant, anti-inflammatory, and other bioactive properties.

Apple polyphenols

Specification: 30% 50% 70% 80% UV

Product resource: young apple and concentrated apple juice.

Product properties: Light brown powder


Apple polyphenols widely exist in fruits and vegetables. The polyphenol content differs according to the maturity rate. Young apple has 10 times more content compared with mature apple. Therefore, it is better to use young apples to get the apple polyphenols. Crude apple polyphenols contain chlorogenic acid, catechins, epicatechin, apple condensed tannins, phlorizin, phloretin, anthocyanin, etc.


Apple polyphenols as an excellent antioxidant, showed higher physiological activity than tea polyphenols also more than 100 times. Due to its antioxidant effect, deodorant, fresh, fragrant, protect color, prevent vitamin loss, etc, can prevent food quality deterioration and, therefore, can be used in the processing of aquatic products, meat products, bread, pastry, grease, oil food, and cool and refreshing beverage processing and manufacturing, can significantly improve the product quality and shelf life.

Apple polyphenols have various healthcare functions, such as preventing dental caries, preventing high blood pressure, preventing an allergic reaction, antitumor, Resistance mutation, blocking ultraviolet absorption, and physiological functions, and thus can be used in the manufacture of healthy food and cosmetics. Apple polyphenols as a care, functional food additive, and their usage is only 50-500 PPM, which can have a good effect.

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