Fruit Phenolics

The effect of different maturity stages on phytochemical composition and antioxidant capacity of cranberry cultivars

“…The major phenolic acid compounds in all cranberry cultivars were caffeoyl hexoside (from 34.6 to 54.1% of total phenolic acids) and caffeoyl dihexoside (from 16.5 to 35.0%). Furthermore, the decrease of phenolic acid content is also confirmed in research by Macheix and Fleuriet [34], Ferreyra et al [27], and Dragovic-Uzelac et al [35]. Table 3 shows the data after determination of triterpenoids in the fruits of three cultivars of cranberry fruits of different maturity stages.…”

Determination of Polyphenolic Compounds by Ultra-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry and Antioxidant Capacity of Spanish Subtropical Fruits

“…Although this quantity only exceeded that found in papaya, gallic acid was the majority phenolic compound quantified in mango. Macheix et al [11], all the fruits in our samples except papaya fell within this range.…”

“…According to Macheix et al [11], 5 -100 mg/100g of fresh fruit is the normal range, but in our analysis of these hydroxycinnamic acids, none of the fruit samples fell within this interval.…”

“…This phenolic compound is found in a wide range of fruits and vegetables, at a concentration of 0.5 -15 mg/100g of fresh fruit [11] (Macheix et al, 1990), and therefore our samples, while heterogeneous, all contain a significant quantity within this interval.…”

Effect of Combining Ultrasound and Mild Heat Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice

“…All samples showed significant [41]. The changes in the levels of phenolic compounds indicate the deteriorating quality of fruit products due to browning, formation of hazes and sediments [42]. The decrease in the phenolic content of the samples during storage usually has effects on the color parameters.…”