Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila)(Review)

In this review article it is given an information about the composition of flavonoid complex of apples (Malus pumila). It is discussed the influence of extrinsic and intrinsic factors on polyphenolic antioxidant content (varietal differences, influence of locality, year, maturity, pre-harvest treatm...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2000-08, Vol.18 (4)
Main Authors: Lachman, J, Orsak, M, Pivec, V. (Ceska Zemedelska Univ., Prague-Suchdol (Czech Republic). Agronomicka Fakulta)
Format: Article
Language:cze
Subjects:
ACIDE ASCORBIQUE
ACIDE CHLOROGENIQUE
ACIDO ASCORBICO
ACIDO CLOROGENICO
ALMACENAMIENTO
ANTHOCYANE
ANTHOCYANINS
ANTIOXIDANTES
ANTIOXIDANTS
ANTIOXYDANT
ANTOCIANINAS
APPLES
ASCORBIC ACID
CHLOROGENIC ACID
COLOR
COLOUR
COULEUR
DISEASE RESISTANCE
KAEMPFEROL
MADURACION
MALUS
MANZANA
MATURATION
POMME
QUERCETIN
QUERCETINA
QUERCETINE
RESISTANCE AUX MALADIES
RESISTENCIA A LA ENFERMEDAD
RUTIN
RUTINA
RUTINE
STOCKAGE
STORAGE
VARIEDADES
VARIETE
VARIETIES
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Summary:In this review article it is given an information about the composition of flavonoid complex of apples (Malus pumila). It is discussed the influence of extrinsic and intrinsic factors on polyphenolic antioxidant content (varietal differences, influence of locality, year, maturity, pre-harvest treatment, storage, technological ways of processing) and the relation between the polyphenol content and the resistance of apple varieties. During storage there is an apparent decrease of both ascorbic acid and polyphenols. Contents of anthocyanins and chalcones are in positive correlation with resistance of apple trees to low and variable temperatures. During maturation of apple fruits synthesis and accumulation of polyphenols, esp. anthocyanins, and ascorbic acid was determined. Meanwhile polyphenols are substrates of polyphenol oxidases in the process of enzymic browning, ascorbic acid is a natural inhibitor of this browning deterioration. Process of enzymic browning of apple fruits and juices could be inhibited with ascorbic and citric acid addition to apple products. Polyphenol content could be influenced by pre-harvest and technological procedures.
ISSN:1212-1800