Apple (Malus domestica) is a widely consumed fruit, known for its nutritional and health benefits. This study investigates the biochemical profile and antioxidant activity of fresh fruits from different apple genotypes, focusing on key components such as sugars, organic acids, phenolic compounds, and antioxidant capacity. A total of five apple genotypes (G1, G2, G3, G4, and G5) were selected, and the fruit samples were analyzed for their biochemical composition using high-performance liquid chromatography (HPLC) and spectrophotometric methods. The results showed significant variability in sugar content, with fructose and glucose being the predominant sugars. Organic acids, such as malic acid, were found in varying concentrations across genotypes. Phenolic compounds, including flavonoids and phenolic acids, demonstrated antioxidant activity, which was highest in Genotype G3. The study highlights the genetic variation in apple fruits that affects their nutritional composition and antioxidant potential, providing valuable information for breeding programs aimed at enhancing fruit quality.

Biochemical Profiles, Antioxidant Potential, Apple Genotypes

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