Soluble Polysaccharide Composition and myo-Inositol Content Help Differentiate the Antioxidative and Hypolipidemic Capacity of Peeled Apples

Many people prefer to eat peeled apples. The present study investigated the composition of soluble polysaccharides (SP) in peeled apples and its antioxidative and hypolipidemic activity. The yield of SP ranged 0.43-0.88%, having MW ranging 223-848 kDa. All belonged to peptidoglycans. Among the fourteen amino acids found, seven were essential amino acids. In addition, sugar analysis indicated that 50% of apple samples consisted of glucoarabinan, 37.5% comprising taloarabinan and the remaining 12.5% containing alloglucan. Moreover, SP consisted of a huge amount of myoinositol (>5.61%) and uronic acid (>11.7%), which may play a synergistic role in the hypolipidemic effect. Worth noting, we are the first who reported the presence of talose, allose and fucose in the apple SP. Conclusively, the biological value of SP is attributable to the differential effect of SP and the synergistic effect exerted by its unique SP pattern, high myo-inositol and uronic acid contents.