Determination of Color, Antioxidant Activity, and Phenolic Profile of Different Fruit Tissue of Spanish ‘Verde Doncella’ Apple Cultivar

Krawitzky, Michael; Arias, Esther; Peíró, José M.; Negueruela, A.I.; Val, J.; Oria, Rosa

doi:10.1080/10942912.2013.792829

Cited by 40 publications

(21 citation statements)

References 24 publications

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“…For example, the peel, pomace, and juice made of the old Spanish cultivar 'Verde Doncella' had lower contents of flavanols and quercetin derivatives compared to 'Red Delicious' cultivar. However, this study pointed out that 'Verde Doncella' had a higher content of p-coumaric acid and procyanidin B 2 in the peel [Krawitzky et al, 2014]. Interesting results were described by Skłodowska et al [2018], who observed that apple leaves might be a rich source of bioactive compounds due to the variety and geographical origin, which significantly differentiated the apple leaf phenolics.…”

Section: Factors Influencing the Content Of Phenolic Compounds In Applesmentioning

confidence: 68%

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Starowicz¹,

Piskuła²,

Achrem–Achremowicz³

et al. 2020

Pol. J. Food Nutr. Sci.

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and high environmental pollution. The consumption of fruits and vegetables is highly recommended to support the body in this respect. The main antioxidants found in fruits and vegetables are A, E, and C vitamins; β-carotene; lycopene; and a diverse group of compounds named phenolics. Therefore, it is hard to select one specific compound responsible for health benefits. That is why, Ohr [2004] stated that "scientists are currently studying how mixtures of antioxidants … work together. They are looking for synergistic effects among individual antioxidants." The most important group of antioxidants is the phenolic compounds (Figure 1). They are organic chemical compounds with at least one phenol unit, represented by, i.a., tannins (hydrolysable and condensed), flavonoids, and lignans. Phenolic compounds can be found in a variety of plant species. Their high content is correlated with antioxidant activity, which decreases the risk of coronary disease and protects against neurodegeneration [Giacalone et al., 2015]. The positive effect of flavonoids on memory improvement was also studied [Whyte & Williams, 2011]. Of 12 epidemiological surveys about coronary heart disease risk assessment compared by Arts & Hollman [2005], seven demonstrated the protective effects of a diet enriched with polyphenols. An inverse relationship has also been determined between poly

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Section: Factors Influencing the Content Of Phenolic Compounds In Applesmentioning

confidence: 68%

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Starowicz¹,

Piskuła²,

Achrem–Achremowicz³

et al. 2020

Pol. J. Food Nutr. Sci.

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“…Polyphenols are partially transferred to the corresponding juices, but their predominant location is in the peel. Therefore, most polyphenols should remain in the pomace [45]. While all 13 compounds were detected in the peel, the recovery of some quercetin derivatives could neither be measured in the juice nor in the corresponding pomace indicating method deficiencies or degradation during manufacture.…”

Section: Polyphenolsmentioning

confidence: 97%

Apple Pomace as Potential Source of Natural Active Compounds

2017

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Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds. High fruit consumption is associated with beneficial health effects, and therefore, apple pomace and its constituents raise therapeutic interest. The present work reviews (i) the chemical constituents of apple pomace, (ii) optimized extraction methods of apple pomace compounds, and (iii) biological activities of apple pomace. Current evidence of apple pomace influence on digestion and metabolism, cholesterol and triglyceride homeostasis, diabetes, and sex hormones is summarized. Furthermore, studies regarding its antioxidative, anti-inflammatory, antiproliferative, antibacterial and antiviral effects are presented. The review concludes that apple pomace is an underutilized waste product of the apple industry with the potential of being processed for its nutritional and pharmaceutical value.

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“…Folin–Ciocalteu method with some slight modifications (Krawitzky and others ) was used for the determination of TPC. A standard curve was prepared with gallic acid (Sigma‐Aldrich, China) at 10, 15, 25, 30, 45, 50, and 60 ppm concentrations.…”

Section: Methodsmentioning

confidence: 99%

Formation and Characterization of Green Tea Extract Loaded Liposomes

Dag

Öztop

2017

Journal of Food Science

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Green tea extract was encapsulated into liposomes to enhance bioavailability and stability of catechins by protecting their functional properties simultaneously. Encapsulation was achieved by dispersing 1% (w/v) soy lecithin through high pressure homogenization (microfluidization) and ultrasonication. Effects of homogenization type and pH of the dispersing medium on the physical properties and stability of the liposomes during 1-mo storage period were investigated. Mean particle size, total phenolic content by Folin-Ciocalteu method and antioxidant activity by 2-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing-antioxidant power methods, and transmission electron microscopy (TEM) experiments were conducted for characterization. Green tea extract loaded liposomes prepared by microfluidization in distilled water were determined as the most stable system which demostrated no significant difference (P > 0.05) on mean particle size, total phenolic content, and antioxidant activity between the first and final day of 1-mo storage time. Additionally, uniform size and shape in TEM images supported the results.

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Determination of Color, Antioxidant Activity, and Phenolic Profile of Different Fruit Tissue of Spanish ‘Verde Doncella’ Apple Cultivar

Cited by 40 publications

References 24 publications

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Apple Pomace as Potential Source of Natural Active Compounds

Formation and Characterization of Green Tea Extract Loaded Liposomes

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