From Apple to Juice-The Fate of Polyphenolic Compounds

被引：27

作者：

Candrawinata, Vincent I. ^{[1
]}

Golding, John B. ^{[1
,2
]}

Roach, Paul D. ^{[1
]}

Stathopoulos, Costas E. ^{[1
]}

机构：

[1] Univ Newcastle, Sch Environm & Life Sci, Ourimbah, NSW 2258, Australia

[2] New South Wales Dept Primary Ind, Ourimbah, NSW, Australia

来源：

FOOD REVIEWS INTERNATIONAL | 2013年 / 29卷 / 03期

关键词：

Antioxidant; Apple; Apple juice; Apple juice production; Polyphenolic compounds; PULSED ELECTRIC-FIELDS; CHLOROGENIC ACID LEVELS; CORONARY-HEART-DISEASE; ANTIOXIDANT ACTIVITY; DIETARY POLYPHENOLS; ANTICANCER PROPERTIES; FLAVONOID QUERCETIN; ASSISTED EXTRACTION; PHENOLIC-COMPOUNDS; HEALTH-BENEFITS;

D O I：

10.1080/87559129.2013.790049

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Apples are a rich source of polyphenolic compounds and significantly contribute to the antioxidants in our diet. Apple variety affects the levels of those compounds; concentration can also be reduced during processing, especially juice production. These compounds have been linked with numerous health benefits. Reviews on the apple polyphenolic compounds and their health benefits exist; however, a review on maximizing the retention of the polyphenolic compounds in apple juice has not been compiled. Therefore, the purpose of this paper is to review the literature regarding apple polyphenolic compounds and the effects of processing techniques on their concentration in apple juice.

引用

页码：276 / 293

页数：18

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