An evaluation of the influence of green tea extract on phenolic contents, flavonoids compounds, antioxidants activity, and lipid oxidation of Golden delicious apple cubes during storage at 4°C was the main aim of the paper. The phenolic compounds, flavonoids contents, ascorbic acid, antioxidant activity, and lipid oxidation of apple spices were measured after 0; 15 and 30 days of refrigerated storage. The results revealed that the treatment of apple cubes with 1% (w/v) green tea extract maintained relatively higher levels of total phenolic compounds and flavonoids in comparison with apples treated with water after 15 days of storage. The application of tea extract induced an increase in antioxidant activity estimated at 65% compared to apple control. There was no effect in the levels of MDA in apples treated with tea extract compared to apple cubes treated with ascorbic acid. These results suggest that the green tea extract may be will used as a potential natural antioxidant in the cold storage of apple cubes for a short time.
