Wieslaw Oleszek

TL;DR: From seven structurally divergent groups of flavonoids, only flavonols with a free hydroxyl group at the C-3 position of the flavonoid skeleton showed high inhibitory activity to beta-carotene oxidation.

TL;DR: Phenolic compounds have been determined by HPLC in the flesh and skin of three apple cultivars (Golden Delicious, Empire, Rhode Island Greening) during maturation and cold storage.

TL;DR: Dehulling the grain by using different temperature regimes resulted in drastic reductions of the total flavonoid concentration in the grain (by 75% of the control) and smaller but significant reduction in the hulls.

TL;DR: The most abundant compound was luteolin 7-O-β-glucuronoside as mentioned in this paper, and the antioxidant activity of the three flavones was determined by measuring the coupled oxidation of β-carotene and linoleic acid.

Abstract: The phenolic composition and the degree of browning of pears were determined for nine cultivars at different stages of maturity. 5'-Caffeoylquinic acid and (-)-epicatechin were the two major phenolics found. Phenolic content and susceptibility of pears to browning were high in peel. Differences in phenolic composition and in the degree of browning were more influenced by the cultivar than by the maturity stage of the fruit. At harvest, the degree of browning was closely correlated with the initial amount of hydroxycinnamic esters and flavanols. After 4 days of storage at room temperature, the variation in enzymatic browning depended on the cultivar and the phenolic content decreased for all cultivars. Williams cultivar pears stored in air accumulated phenolics more than fruits stored under 1% CO 2 /1% O 2 and 3% CO 2 /3% O 2 .