Phenolic Compounds in Apple (Malus x domestica Borkh.): Compounds Characterization and Stability during Postharvest and after Processing

被引：139

作者：

Francini, Alessandra ^{[1
]}

Sebastiani, Luca ^{[1
]}

机构：

[1] Scuola Super Sant Anna, BioLabs, Inst Life Sci, Piazza Martiri Liberta 33, I-56127 Pisa, Italy

来源：

ANTIOXIDANTS | 2013年 / 2卷 / 03期

关键词：

anthocyanidins; anthocyanins; flavanols; flavonols; phenolic acids; hydroxycinnamates; phytochemical compounds;

D O I：

10.3390/antiox2030181

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This paper summarizes the information on the occurrence of phenolic compounds in apple (Malus x domestica Borkh.) fruit and juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, we will focus on the main apples phenolic compounds with special reference to changes induced by apple cultivar, breeding approaches, fruit postharvest and transformation into juice.

引用

页码：181 / 193

页数：13

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