In this study, the distribution of bioactive components, antioxidant activities, phenolic constituents and mineral amounts of industrial by-products of apple varieties was investigated. Total phenolic quantities of ‘Golden’ and ‘Argentina’ fruit parts are 44.33 (pulp) and 115.52 (peel) to 44.80 (pulp) and 110.04 mgGAE/100g (seed), respectively. Also, total flavonoid quantities of the parts of apple varieties (‘Golden’ and ‘Argentina’) were assessed to be between 87.38 (pulp) and 291.19 mg/100 g (peel) to 76.43 (pulp) and 202.14 mg/100 g (seed), respectively. While the total phenolic quantities of ‘Red Delicious, Starking’ apple parts vary between 41.07 (pulp) and 217.82 mgGAE/100g (peel), the flavonoid quantities of ‘Red Delicious, Starking’ apple parts were assessed to be between 84.05 (seed) and 617.86 mg/100 g (peel). The phenolic compounds generally found in the highest quantities in fruit parts were catechin, followed by 3,4-dihydroxybenzoic acid, gallic acid, quercetin, kaempferol, rutin and caffeic acid in decreasing order. 3,4-Dihydroxybenzoic acid quantities of the parts of ‘Golden’ and ‘Argentina’ apple varieties were assigned to be between 14.47 (peel) and 22.27 mg/100 g (pulp) to 15.49 (pulp) and 27.71 mg/100 g (seed), respectively. The protein content of the seed parts of ‘Argentina’ and ‘Red Delicious, Starking’ apples was approximately 17–21 times higher than the peel and pulp parts. The protein quantities of the parts of ‘Argentina’ and ‘Red Delicious, Starking’ apples were depicted to be between 2.06 (peel) and 35.95% (seed) to 1.82 (peel) and 38.01% (seed), respectively. The element found in the highest amounts as a macro-element in apple samples was K, followed by Fe, Cu, Mn and Zn in decreasing order. K amounts of the parts of ‘Golden’ and ‘Argentina’ apple fruits were assessed to be between 5319 (peel) and 6104 (pulp) to 4049 (pulp) and 5393 mg/kg (peel), respectively. Also, K quantities of ‘Red Delicious, Starking’ apple parts varied between 4054 (pulp) and 5234 mg/kg (peel).