Bioavailability of antioxidative compounds from Brettacher apple juice in humans

Bitsch, Roland; Netzel, M.; Carlé, E.; Straß, G.; Kesenheimer, B.; Herbst, M.; Bitsch, I.

doi:10.1016/s1466-8564(00)00026-6

Cited by 28 publications

(25 citation statements)

References 10 publications

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“…As it was calculated, drinking one glass (0.2 l) of decoction of the most polluted sample of bilberry and apple daily by person weighing 50 kg would introduce about 1.5% PTWI of lead and 0.4% PTWI of cadmium weekly into the organism. These studies have shown that the quantity of toxic elements can exceed PTWI to human body while eating some fruits, whereas drinking decoctions or infusions introduces the desirable components, which may be even better absorbed from juices than from fruit tissues (Bitsch et al, 2001), reducing the intake of toxic metal by human organisms.…”

Section: Article In Pressmentioning

confidence: 99%

“…An inverse relationship between the consumption of fruits (for example apples, bilberries and their extracts) and risk of coronary heart disease, stroke and cancer has been shown in epidemiological studies (Hakkinen et al, 1999). The bioactive components may be even better absorbed by organisms from extracts than from the plant tissues (Bitsch et al, 2001), that is why fruit infusions are commonly applied in natural medicine. For instance, extracts of bilberries (Vaccinium myrtillus) are used in gastroenteritis disease.…”

Section: Introductionmentioning

confidence: 99%

“…In medical treatment, extracts of fruits and fruit teas are frequently recommended (Bitsch et al, 2001), but preparation of them can result in toxic metals leaching into the extracts.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Leaching of cadmium and lead from dried fruits and fruit teas to infusions and decoctions

Bobrowska-Grzesik

Jakóbik‐Kolon

2008

Journal of Food Composition and Analysis

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Section: Article In Pressmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Leaching of cadmium and lead from dried fruits and fruit teas to infusions and decoctions

Bobrowska-Grzesik

Jakóbik‐Kolon

2008

Journal of Food Composition and Analysis

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“…Apple polyphenols have shown high antioxidative capacity in vitro [8 -11] and it has been reported that the consumption of apple juice increased the antioxidative status of blood [12]. In addition, apple polyphenols are known to influence carbohydrate absorption [13].…”

Section: Introductionmentioning

confidence: 99%

Polyphenol profiles of apple juices

Kahle

Kraus

Richling³

2005

Mol. Nutr. Food Res.

198

155

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Focusing on 17 constituents, the polyphenol profiles of juices freshly made from various dessert (n = 4) and cider apple cultivars (n = 7) as well as commercially available apple juices (n = 24) were investigated using high-performance liquid chromatography-photodiode array detection (HPLC-DAD) and (HPLC)-electrospray ionization-tandem mass spectrometry (ESI(neg)-MS/MS) analyses. Significant differences in the total polyphenol content as well as the profiles of the apple cultivars under study were observed. For dessert apples the total polyphenol content ranged from 154 to 178 mg/L, whereas for 'old' German cider apple cultivars 261-970 mg/L were determined. Boskoop showed the highest (970 mg/L) and Granny Smith the lowest (154 mg/L) polyphenol content of the freshly prepared samples under study. Hydroxycinnamic acids, with chlorogenic acid as dominating constituent, ranged from 57 to 68 mg/L as well as from 134-593 mg/L in juices made from dessert apples and that from cider apples, respectively. Dessert apple juices showed lower contents of dihydrochalcones (10-35 mg/L) and flavan-3-ols (50-95 mg/L) compared to that of cider apples (34-171 mg/L and 70-393 mg/L, respectively). Quercetin and its derivatives were found from 0.4-4 mg/L and 0.4-27 mg/L in juices made from dessert apples and that of cider apples, respectively. Compared with freshly made juices, lower contents of polyphenols were determined in the commercial samples under study. Amounts ranging from 110-459 mg/L, dominated by chlorogenic acid with concentrations from 53-217 mg/L, were determined. Information about cultivar-typical apple polyphenol content and profile is important for bioactivity studies and, consequently, essential for the development of consumer-relevant products with particular nutritional functionalities.

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“…A large majority of literature is about their special properties, such as antigenicity [5], immunosensitization [4], anti-viral [6], anti-cancer [7]. In addition, their antioxidant property has been receiving attention for the beneficial effect on health in recent years [8]. Therefore, it will be meaningful to establish a method to detect them simultaneously.…”

Section: Introductionmentioning

confidence: 99%

Determination of Five Polyphenols by HPLC/DAD and Discrimination of Apple Varieties

et al. 2011

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The objective of this study was to set up a method to detect five compounds in fresh smashed apples by HPLC/DAD simultaneously. Different methods have been tested to control browning and ascorbic acid with ultrasonication was adopted. Methanol-water-acetic acid (30:69:1, v/v) containing 2.0 g of ascorbic acid L -1 was chosen as the extract solvent. The method effectively simplified the sample treatment compared with the traditional ways. And primarily, the results were used to identify between different varieties. The chromatographic separation was performed on an Atlantis C18 (250 mm 9 4.5 mm, particle size 5 lm) with a gradient elution program using a mixture of acetonitrile and 2% aqueous acetic acid (v/v) as mobile phase within 20 min at 270 nm wavelength. The variation of the content of five compounds was gallic acid (ND *1.81 lg g -1 ), protocatechuic acid (ND *1.79 lg g -1 ), chlorogenic acid (13.81-189.4 lg g -1 ), caffeic acid (6.82-45.02 lg g -1 ) and rutin (0.96-18.55 lg g -1 ). The results could successfully be used to discriminate between different apple varieties (Gala, Fuji, Delicious, 8th Apple US, Golden Apple, Green Apple and Red Rose); chlorogenic acid and rutin being the polyphenols that contribute most to the differentiation.

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Bioavailability of antioxidative compounds from Brettacher apple juice in humans

Cited by 28 publications

References 10 publications

Leaching of cadmium and lead from dried fruits and fruit teas to infusions and decoctions

Leaching of cadmium and lead from dried fruits and fruit teas to infusions and decoctions

Polyphenol profiles of apple juices

Determination of Five Polyphenols by HPLC/DAD and Discrimination of Apple Varieties

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