Apples that are already brown, are they still fit for consumption?

Apples offer a myriad of benefits for your health. Its sweet and fresh taste also makes apples a favorite of many people. Unfortunately, when the apples are peeled and cut, they quickly turn brown. Apples that are already brown are no longer tantalizing. However, does that mean that the brown apple is inedible? Check out the answer below, yes.

Why do apples turn brown after they are peeled?

Many people think that apples turn brown because they are rotten. No, brown apple flesh doesn't mean it's rotten. The color of the apple flesh ages due to a chemical process known as oxidation. When it has not been peeled and cut, the flesh of the apple is still protected by the skin. However, when apples are peeled and cut, air enters these fruit tissues.

The oxygen in the air finally mixes with a special enzyme in apple tissue. This chemical reaction between oxygen and enzymes produces the brownish color that appears in apple flesh.

However, there are apples that turn brown faster, namely apples with high enzyme content. If you can't finish the peeled apples or you want to save the apples for later, immediately place them in the refrigerator in an airtight container. Don't leave peeled apples in the room air for too long. This is because the warmer the air, the faster the oxidation process will be.

Is it safe to eat chocolate apples?

Yes, you can safely eat browned apples. However, if it's been left brown for too long, it's likely that the pulp has been exposed to various types of bacteria, dirt, dust, and particles in the air. Especially if it is not stored properly in a food container. So, you should really eat apples immediately after peeling or cutting them.

What nutrients are lost when brown apples?

In addition to the risk of bacterial contamination or foreign particles from the air, apples that have become chocolate have reduced benefits. This is because the oxidation process that occurs can damage the nutritional content in the pulp.

One of the nutrients that may be reduced or lost is vitamin C. Vitamin C or ascorbic acid will be destroyed when the oxidation process occurs. So, the browner the flesh of the apple, the less vitamin C content will be.

Apart from vitamin C, the nutrient that is lacking in chocolate apples is the chemical compound dihydroxyphenylalanine, or DOPA for short. This compound is very good for brain and mental health. The reason is, this DOPA is the forerunner of the dopamine hormone. In the body, DOPA is converted into dopamine. The hormone dopamine is needed by the brain to send various signals from one nerve cell to another. Without this hormone, the brain will have difficulty processing information and sending certain commands to the body. In addition, balanced dopamine levels are also necessary to maintain a stable mood.