Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides

Bourvellec, Carine Le; Bouchet, Brigitte; Renard, Catherine M.G.C.

doi:10.1016/j.bbagen.2005.06.004

Cited by 183 publications

(178 citation statements)

References 34 publications

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“…The differences in antioxidant activities between apple juices could be preliminarily attributed to their different contents and the type of polyphenols (Tables 4,5,6). The data presented by Eberhardt et al [10] and Salah et al [50] show that the polymeric procyanidins have a high antioxidant activity.…”

Section: Quantitative Analysismentioning

confidence: 80%

“…Low content of polyphenolic compounds in the cloudy juice, evidenced by the high activity of PPO in apples, from which the juice has been received. It is also possible to create high molecular weight compounds of polyphenols with proteins and dropping them in the form of a precipitate [5,16].…”

Section: Quantitative Analysismentioning

confidence: 99%

“…Level of changes of polyphenolic compound content in apple juices is dependent on the activity of the PPO in a particular apple variety. Low content of polyphenolic compounds in the cloudy juice, evidenced by the high activity of PPO in apples, from which the juice has been received [5,16].…”

Section: Introductionmentioning

confidence: 99%

“…These particles are hydrocolloids with an architectural structure composed of a positively charged nucleus of proteins which is surrounded and protected by negatively charged polysaccharides, such as pectins. Recent studies have shown that cell wall polysaccharides develop secondary structures forming hydrophobic pockets to protect polyphenols against degradation during juice processing [5].…”

Section: Introductionmentioning

confidence: 99%

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Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Kolniak‐Ostek

Oszmiański

Wojdyło

2013

Eur Food Res Technol

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Polyphenols are one of the most important dietary antioxidants, and the apples, being a major source of polyphenolic compounds. There is increasing evidence that the consumption of fruit and their preserves, which are rich sources of vitamins and phenolics, is negatively associated with lung cancer and coronary heart disease. The influence of ascorbic acid addition on the quality, polyphenolic profile and antioxidant capacity in 14 selected varieties of apple juices during the 3 years of study was examined. Evaluation of changes of ascorbic acid content allowed to demonstrate the differences in susceptibility of apples on the enzymatic oxidation. The study shows that the variations of the least susceptible to oxidation of ascorbic acid are 'Shampion' and 'Topaz', and to a lesser extent, 'Szara Reneta', 'Arlet' and 'Jonafree' apples. A total of 17 kinds of polyphenolic compounds including catechins, procyanidins, hydroxycinnamates, flavonols, anthocyanins and dihydrochalcones were identified in apple tissues by HPLC with DAD analysis and after phloroglucinolysis and LC-MS. During the 3 years of study, the addition of ascorbic acid positively affects on the polyphenol compounds and antioxidant capacity (DPPH, ABTS and FRAP), increasing their content in the analyzed samples by 65 and 433, 328 and 300 %, respectively. The correlation coefficient between DPPH, ABTS and FRAP antioxidant capacity and ascorbic acid was 0.71, 0.71 and 0.72, respectively.

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Section: Quantitative Analysismentioning

confidence: 80%

Section: Quantitative Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Kolniak‐Ostek

Oszmiański

Wojdyło

2013

Eur Food Res Technol

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“…NEPP interact with the food matrix (mainly polysaccharides and proteins) via different mechanisms: (a) hydrogen bonding, as described for non-extractable proanthocyanidins (NEPA) (17) and that may also be applicable to hydrolysable tannins; (b) hydrophobic interactions, including possible encapsulation into hydrophobic pockets with NEPA (17) ; (c) covalent bonding (to form esters and ether bonds), in the case of phenolic acids (18 -20) , and possibly of NEPA and hydrolysable tannins. In addition, a fraction of EPP may be associated with NEPP (21) .…”

Section: Non-extractable Polyphenolsmentioning

confidence: 99%

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

2013

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Current research on dietary antioxidants misses the so-called non-extractable polyphenols (NEPP), which are not significantly released from the food matrix either by mastication, acid pH in the stomach or action of digestive enzymes, reaching the colon nearly intact. NEPP, not detected by the usual analytical procedures, are made up of macromolecules and single phenolic compounds associated with macromolecules. Therefore, NEPP are not included in food and dietary intake data nor in bioavailability, intervention or observational studies. The present paper aims to provide an overview of dietary NEPP -nature, occurrence in diet, metabolic fate and possible health effects. NEPP are a relevant fraction of dietary polyphenols exerting their main biological action in the colon, where they are extensively fermented by the action of microbiota, giving place to absorbable metabolites. NEPP exhibit different potential health-related properties, in particular in relation to gastrointestinal health, such as increases in antioxidant and antiproliferative capacities, reduction of intestinal tumorigenesis and modification of gene expression, as observed in different animal models. Further research into NEPP may provide a better understanding of the health effects of dietary antioxidants.

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Modified Cellulose Fibres as a Biosorbent for the Organic Pollutants

Boufi

Alila

2011

Biopolymers

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Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides

Cited by 183 publications

References 34 publications

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

Modified Cellulose Fibres as a Biosorbent for the Organic Pollutants

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