Journal ArticleDOI
Compositional characterisation of some apple varieties
TLDR
In this article, the level of phenolic compounds and polyphenol oxidase (PPO) activity of ten apple varieties, harvested at commercial maturity, were analyzed, paying special attention to the level and composition of the apple varieties.Abstract:
Ten apple varieties, harvested at commercial maturity, were analysed, paying special attention to the level of phenolic compounds and polyphenol oxidase (PPO) activity. The results pointed to great quantitative differences in the composition of the apple varieties, and particularly in their phenolic contents. Their total polyphenol content ranged from 2.3 to 3.6 g/kg. Chlorogenic acid was the main phenolic compound found in the varieties studied, and its concentrations varied from 30 to 430 mg/kg, and were 4–20 times higher than those of catechins. Only in Szampion and Elstar were the concentrations of catechins higher. Amongst the flavanol monomers, the main compound was (–)epicatechin, whose concentration varied from 18 to 89 mg/kg. The (+)catechin concentration ranged from 4 to 21 mg/kg. The dominant proanthocyanidins were oligomers up to trimers. In Warta apples, the concentrations of these oligomers were about 3 times higher than those of monomers. The level of PPO activity ranged from 270 units (U)/g in Szampion to 3120 U/g in Warta. No correlation was found between the concentrations of certain phenolic compounds, nor between PPO activity and phenolic or ascorbic acid concentrations. The results gave important information regarding the best use of the apple varieties investigated, i.e. for direct consumption due to their high nutritional value, or for processing.read more
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Journal ArticleDOI
Antioxidant activity of apple peels
TL;DR: The high content of phenolic compounds, antioxidant activity, and antiproliferative activity of apple peels indicate that they may impart health benefits when consumed and should be regarded as a valuable source of antioxidants.
Journal ArticleDOI
Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
Marian Naczk,Fereidoon Shahidi +1 more
TL;DR: This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals.
Journal ArticleDOI
Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants
TL;DR: Public awareness of the purported health benefits of dietary antioxidants has increased the demand for fruit and vegetable products with recognized and improved antioxidant quality and has created new opportunities for the horticulture and food industry to improve fruit and vegetables quality by enhancing antioxidant content.
Journal ArticleDOI
Apple peels as a value-added food ingredient.
Kelly L. Wolfe,Rui Hai Liu +1 more
TL;DR: The apple peel powder ingredient was characterized and had a strong antiproliferative effect on HepG(2) liver cancer cells with a median effective dose (EC(50)) of 1.88 +/- 0.01 mg/mL.
Journal ArticleDOI
Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control
TL;DR: Some characteristics of polyphenol oxidase from different plants are reviewed and information about conventional and alternative methods to inactivate this enzyme is presented in this paper, which could help to develop or to choose more effective methods for controlling browning of vegetables and products.