Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening

被引：47

作者：

Alberti, Aline ^{[1
]}

Ferreira Zielinski, Acacio Antonio ^{[1
]}

Couto, Marcelo ^{[2
]}

Judacewski, Priscila ^{[1
]}

Mafra, Luciana Igarashi ^{[3
]}

Nogueira, Alessandro ^{[1
]}

机构：

[1] Univ Estadual Ponta Grossa, Post Grad Program Food Sci & Technol, Ave Carlos Cavalcanti 4748,Uvaranas Campus, BR-84030900 Ponta Grossa, PR, Brazil

[2] Epagri Agr Res & Rural Extens Santa Catarina, PC 591, BR-89500000 Cacador, SC, Brazil

[3] Univ Fed Parana, Post Grad Program Food Engn, R Cel Francisco Heraclito dos Santos 210, BR-81531980 Curitiba, PR, Brazil

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2017年 / 54卷 / 06期

关键词：

Malus domestica Borkh; Eva; Gala; Fuji Suprema; Ripening; Phenolic profile; POLYPHENOLIC PROFILES; FLAVONOIDS; JUICES; CIDER; ASSAY; POWER; HPLC; CLASSIFICATION; EXTRACTION; CULTIVARS;

D O I：

10.1007/s13197-017-2582-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of variety and ripening stage on the distribution of phenolic compounds and in vitro antioxidant capacity of Gala, Fuji Suprema and Eva apples were evaluated. Hydroxycinnamic acids, flavonoids, flavanols, flavonols, dihydrochalcones and antioxidant activity (FRAP and DPPH) were assessed in the epicarp, mesocarp and endocarp of three varieties at three ripening stages (unripe, ripe and senescent). The Fuji Suprema variety distinguished by its content of flavonols at senescent stage, while Eva variety distinguished by its content of dihydrochalcones (unripe stage) and anthocyanins (ripe stage). In general, phenolic acids and flavonoids decreased with ripening in the epicarp and endocarp. However, in the mesocarp, the effect of ripening was related with the apple variety. Hierarchical cluster analysis confirmed the influence of ripening in the apple tissue. The evolution of these compounds during ripening occurred irregularly and it was influenced by the variety.

引用

页码：1511 / 1518

页数：8

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