# Biochemical Profile and Antioxidant Activity of Fresh Fruits from Apple Genotypes
## 3 Results and Discussion
### The Content of Phenolic Compounds
\begin{table}
\begin{tabular}{c c c c c} \hline
**Genotype** & **TPC (mg GAE/100 g)** & **TTC (mg GAE/100 g)** & **TFC (mg CE/100 g)** & **TAC (mg C\({}_{3}\)GE/100 g)** \\ \hline ‘Valery’ & 520.07 \(\pm\) 6.03 \({}^{\text{g}}\) & 316.06 \(\pm\) 1.03 \({}^{\text{e}}\) & 99.76 \(\pm\) 4.19 \({}^{\text{b}}\) & 17.39 \(\pm\) 0.15 \({}^{\text{e}}\) \\ \hline ‘Florina’ & 499.30 \(\pm\) 3.97 \({}^{\text{h}}\) & 306.60 \(\pm\) 2.94 \({}^{\text{d}}\) & 82.74 \(\pm\) 3.71 \({}^{\text{cd}}\) & 17.99 \(\pm\) 0.15 \({}^{\text{bc}}\) \\ \hline ‘George’ & 693.28 \(\pm\) 4.75 \({}^{\text{e}}\) & 361.94 \(\pm\) 1.59 \({}^{\text{a}}\) & 90.83 \(\pm\) 5.20 \({}^{\text{c}}\) & 17.99 \(\pm\) 0.15 \({}^{\text{bc}}\) \\ \hline H1/20–10 & 648.77 \(\pm\) 4.26 \({}^{\text{f}}\) & 257.16 \(\pm\) 1.92 \({}^{\text{f}}\) & 100.32 \(\pm\) 4.52 \({}^{\text{b}}\) & 17.76 \(\pm\) 0.16 \({}^{\text{cd}}\) \\ \hline H14/1 & 793.22 \(\pm\) 8.19 \({}^{\text{b}}\) & 299.27 \(\pm\) 2.10 \({}^{\text{e}}\) & 102.24 \(\pm\) 4.79 \({}^{\text{b}}\) & 19.00 \(\pm\) 0.14 \({}^{\text{a}}\) \\ \hline H8/6 & 759.46 \(\pm\) 9.62 \({}^{\text{c}}\) & 324.97 \(\pm\) 2.03 \({}^{\text{b}}\) & 105.53 \(\pm\) 5.41 \({}^{\text{b}}\) & 17.51 \(\pm\) 0.15 \({}^{\text{de}}\) \\ \hline H2/3 & 382.33 \(\pm\) 4.17 \({}^{\text{k}}\) & 174.52 \(\pm\) 1.33 \({}^{\text{i}}\) & 72.13 \(\pm\) 2.92 \({}^{\text{ef}}\) & 18.14 \(\pm\) 0.14 \({}^{\text{b}}\) \\ \hline H1/55 & 449.95 \(\pm\) 4.20 \({}^{\text{j}}\) & 256.75 \(\pm\) 2.18 \({}^{\text{f}}\) & 84.06 \(\pm\) 3.80 \({}^{\text{cd}}\) & 17.59 \(\pm\) 0.15 \({}^{\text{de}}\) \\ \hline H4/42 & 729.40 \(\pm\) 2.37 \({}^{\text{d}}\) & 118.06 \(\pm\) 1.73 \({}^{\text{l}}\) & 63.67 \(\pm\) 2.14 \({}^{\text{g}}\) & 17.54 \(\pm\) 0.15 \({}^{\text{de}}\) \\ \hline H1/28 & 377.63 \(\pm\) 2.63 \({}^{\text{k}}\) & 138.95 \(\pm\) 1.28 \({}^{\text{l}}\) & 77.52 \(\pm\) 2.91 \({}^{\text{de}}\) & 17.53 \(\pm\) 0.16 \({}^{\text{de}}\) \\ \hline H8/1 & 514.81 \(\pm\) 3.97 \({}^{\text{g}}\) & 186.02 \(\pm\) 4.69 \({}^{\text{h}}\) & 128.19 \(\pm\) 6.82 \({}^{\text{a}}\) & 18.16 \(\pm\) 0.14 \({}^{\text{b}}\) \\ \hline H19/6 & 483.16 \(\pm\) 3.03 \({}^{\text{i}}\) & 127.65 \(\pm\) 4.04 \({}^{\text{k}}\) & 83.61 \(\pm\) 3.50 \({}^{\text{cd}}\) & 17.67 \(\pm\) 0.15 \({}^{\text{de}}\) \\ \hline H18/6 & 839.08 \(\pm\) 3.52 \({}^{\text{a}}\) & 252.05 \(\pm\) 0.85 \({}^{\text{g}}\) & 130.39 \(\pm\) 6.87 \({}^{\text{a}}\) & 19.04 \(\pm\) 0.14 \({}^{\text{a}}\) \\ \hline H4/44 & 379.53 \(\pm\) 2.56 \({}^{\text{l}}\) & 108.41 \(\pm\) 1.48 \({}^{\text{m}}\) & 67.96 \(\pm\) 2.25 \({}^{\text{g}}\) & 18.26 \(\pm\) 0.14 \({}^{\text{b}}\) \\ \hline Mean & 576.43 \(\pm\) 159.01 & 230.60 \(\pm\) 84.49 & 92.07 \(\pm\) 20.22 & 17.97 \(\pm\) 0.52 \\ \hline \end{tabular}  
* Note: Values are expressed as mean \(\pm\) standard deviation; Different letters indicate statistically significant differences between genotypes (Duncan multiple range test, \(p\) < 0.05); TPC = total polyphenol content, TTC = total tannin content, TFC = concentration of flavonoids, and TAC = total anthocyanin content.  
\end{table} 
Table 2: The phenolic compound content in fresh apple fruits *. content of tannins (TTC) was identified in the cultivar 'George', with a value of 361.94 mg GAE/100 g, representing 62.8% of the average value of TPC. Regarding flavonoids (TFC), the genotype H18/6 reached the maximum value, with 130.39 mg CE/100 g, contributing 22.6% to the average TPC. On the other hand, anthocyanins (TAC) represent the least-abundant class of polyphenolic compounds in apples, with the H18/6 genotype recording the highest anthocyanin content, 19.04 C3 GE/100 g, which corresponds to only 3.3% of the average TPC. These results highlight the significant variations between genotypes (\(p<0.05\)) within the same group of compounds in terms of composition, underlining their importance in the nutraceuticalul characterization of apple fruits. According to the results obtained by [PERSON] et al.