Advances on polyphenols and their metabolism in sub-tropical and tropical fruits

被引：30

作者：

Rinaldo, Dominique ^{[1
]}

Mbeguie-A-Mbeguie, Didier ^{[2
]}

Fils-Lycaon, Bernard ^{[1
]}

机构：

[1] INRA, UMR Qual Fruits & Legumes Tropicaux 1270, F-97170 Petit Bourg, Guadeloupe, France

[2] CIRAD, Stn Neufchateau, F-97130 Capesterre, Guadeloupe, France

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2010年 / 21卷 / 12期

关键词：

PHENYLALANINE AMMONIA-LYASE; PERFORMANCE LIQUID-CHROMATOGRAPHY; LOW-TEMPERATURE STORAGE; ANNONA-CHERIMOLA FRUIT; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; MOLECULAR-CLONING; CHILLING INJURY; COLD-STORAGE; BANANA PEEL;

D O I：

10.1016/j.tifs.2010.09.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Today consumers are more and more concerned with food components providing health beneficial effects, such as polyphenols. Polyphenols also influence the organoleptic quality of plant-derived food, including fruits. Most studies on polyphenols content and composition have been carried out on fruits grown in temperate countries. Less is known on polyphenols in tropical fruits. This paper summarises knowledge on polyphenol composition and metabolism in tropical and sub-tropical fruits in relation to ripening and storage conditions. As tropical fruits are highly susceptible to browning, a particular interest is drawn on the respective influence of biochemical parameters responsible for browning.

引用

页码：599 / 606

页数：8

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