Changes of natural antioxidants - ascorbic acid, polyphenols and anthocyanins in apples, potatoes and plant berries during their storage

Apples and potatoes are significant sources of polyphenols and ascorbic acid as antioxidants with benefit effects on human health. They are closely connected in antioxidant network because ascorbic acid reduces oxidized quinones back to polyphenols. Changes in their content were determined in three...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2000-09, Vol.18
Main Authors: Lachman, J, Orsak, M, Hamouz, K, Pivec, V. (Ceska Zemedelska Univ., Prague (Czech Republic). Agronomicka Fakulta)
Format: Article
Language:English
Subjects:
ACIDE ASCORBIQUE
ACIDO ASCORBICO
ALMACENAMIENTO
ANTHOCYANE
ANTHOCYANINS
ANTIOXIDANTES
ANTIOXIDANTS
ANTIOXYDANT
ANTOCIANINAS
APPLES
ASCORBIC ACID
COLOR
COLOUR
COULEUR
DEGRADACION
DEGRADATION
GRAPES
MANZANA
PAPA
POLIFENOLES
POLYPHENOL
POLYPHENOLS
POMME
POMME DE TERRE
POTATOES
RAISIN
STOCKAGE
STORAGE
UVA
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Summary:Apples and potatoes are significant sources of polyphenols and ascorbic acid as antioxidants with benefit effects on human health. They are closely connected in antioxidant network because ascorbic acid reduces oxidized quinones back to polyphenols. Changes in their content were determined in three apple varieties and four potato varieties during their storage. It was found significant varietal dependency, in lesser extent year of cultivation. During cold storage at +5 deg C for six months content of ascorbic acid and total polyphenols significantly decreased. Ascorbic acid added to thickened extracts of elderberries and red grapes skins caused higher degradation of red anthocyanins during their storage period for 167-194 days. The anthocyanins were reduced to colourless leucoanthocyanidin forms.
ISSN:1212-1800