Apple is one of the world’s leading temperate fruit (Rab, Khan, & Iqbal, 2012).

Apple grows on
deciduous tree that are cultivated widely both in the Northern and Southern hemisphere (Verma,
Thakur, & Chauhan, 2018). China dominated the world largest apple producer leaving the USA
as the second largest producer (Matsumoto, 2014). It contributed to the gain full cash crop
toward these countries by produced 44.5 million metric tons (tons) in western provinces of China
followed by USA which is 4.7 million tons (tons) (USDA, 2013). Apple popularity is global due
to its convenience and durability (Jules et al, 1996). It becomes most frequently eaten fruit after
banana in Malaysia (Nurul Izzah et al., 2012). Instead for fresh consumption, the processing of
apple into juice, cider, (Matsumoto, 2014) and baby food puree are well known in developing
countries. Apple Cider Vinegar is one of the most popular of apple processed product used due
to its nutritional and medicinal properties (Sunita, 2017).

2.2 Chemical Composition of Apple

Apple contain rich source of nutritional properties and biological active compound that can act as
natural antioxidant. Most of the energy content in apple is derived from sugar where the main
form is fructose. Besides, fructose and sucrose content of apple is lower than other fruits
(Ferretti, Turco, & Bacchetti, 2014). A research provide the evidence that percentage of vitamin
C in apple are slightly lower than orange but are higher than pineapple and watermelon (Nweze,
Abdulganiyu, & Erhabor, 2015). Some bioactive components have defense mechanism and
provide protection for various diseases some of them are flavonoid, sugar, protein, phenol,
tannins were found in the apple. In some studies, apple contains mixtures of phenolic compound
such as phenolic acid and the highest group is flavanols (Jarosław, 2005) In United States, apple
is the fruit that contributes the largest source of phenolic compound to human body if consumed.
Usually, low concentrations of phenolic compound are found inside the apple flesh compared to
its skin (He & Rui, 2007) because it function to provide protection against environmental stress
factor (Kulbat, K., 2016). Moreover, the antioxidant activity of the peel is higher than the flesh
depending on the variety due to the different concentration of phenolic compound (Ferretti, G.,
Turco, I., Bacchetti, T., 2014). It is suggested to eat the whole apple to avoid losing some of the
significant nutrient inside the apple.