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86-29-63699260 / +86-137-5995-3739
Sale@salusnutra.com
Product Name: Apple polyphenols
Active ingredient:Polyphenols
Specification:70%
Test Method:By UV
Source:Malus pumila Mill.
Part Used:Apple fruitlets
Package:25Kg/Drum
Drum’s Size:36cm*36cm*52cm
Shelf Time:2 Years
Description
Apple polyphenols are a group of naturally occurring plant nutrients in apples, and they hold numerous health benefits. The polyphenol content differs according to maturity rate. Young apple has 10 times content comparing with mature apple. Therefore, it is better to use young apple to get the apple polyphenols. Crude apple polyphenols contain chlorogenic acid, catechins, apple condensed tannins, phloridzin, phloretin, anthocyanin and etc.
Specification
|
Product Name: |
Apple Polyphenols |
Part Used: |
Apple fruitlets |
|
Latin Name: |
Malus pumila Mill. |
Extract Solvent: |
Water&Ethanol |
|
Particle size |
100% pass through 80 mesh sieve |
CP2015 |
|
Chemical Tests |
||
|
Assay Polyphenols |
≥70.0% |
UV |
|
Loss on drying |
≤5.0% |
CP2015 (105 oC, 3 h) |
|
Ash |
≤3.0% |
CP2015 (600 oC, 4 h) |
|
Heavy Metals |
≤20 ppm |
CP2015 |
|
Lead (Pb) |
≤1 ppm |
CP2015(AAS) |
|
Arsenic (As) |
≤0.5 ppm |
CP2015(AAS) |
|
Cadmium (Cd) |
≤0.1 ppm |
CP2015(AAS) |
|
Mercury (Hg) |
≤0.5 ppm |
CP2015(AAS) |
|
Microbiology Control |
||
|
Aerobic bacterial count |
≤1,000 cfu/g |
CP2015 |
|
Total Yeast & Mold |
≤100 cfu/g |
CP2015 |
|
Escherichia coli. |
Negative |
CP2015 |
|
Salmonella |
Negative |
CP2015 |
|
Hg |
<0.1ppm |
AAS |
|
Cd |
<1ppm |
AAS |
|
Microbiological profile: |
||
|
Total plate count |
<1000Cfu/g |
GB 4789.2 |
|
Yeasts and molds |
<100Cfu/g |
GB 4789.15 |
|
Coliforms |
Negative/g |
GB 4789.3 |
|
E.coli |
Negative/g |
GB 4789.38 |
|
Salmonella |
Negative/25g |
GB 4789.4 |
|
Staphylococcus aureus |
Negative/10g |
GB 4789.10 |
Function
1.Antioxidant activity.
2.Anti-aging, strengthen the body immunity;
3.Eye health effects (degenerative eye can reduce the incidence of spots and cataracts)
4.Reduce cancer risk.
5.Heart health benefits,Enhanced vascular strength (strengthening the blood vessels the flexibility of the wall)
6.Has been widely added into the beverage and the wine, cosmetics as thefunctional content;
7.Be widely added into all kinds of foods such as cake, cheese as the nurture, natural antiseptic in Euro pe and USA, and it has increased the safety of the food.
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