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

Abstract

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

Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)

“…Our study showed an initial pH close to 5.8 (in all batches) and this value decreased with time, amid a significant microorganism count increase. This agrees with that found by Jałosińska and Wilczak (2009) in meat balls, which indicated that for storage purposes it is important that meat reaches the lowest possible pH level to ensure meat shelf-life stability. In addition, pH during storage time was in accordance with the highest counts of lactic acid bacteria.…”

Onco-Preventive and Chemo-Protective Effects of Apple Bioactive Compounds

“…Current research attributes the health benefits of apples mainly to the phenolic compounds which exhibit several biological functions beneficial for human health [54]. Apple phenolic compounds are believed to lower incidence of chronic conditions such as cardiovascular disease, cancer, asthma and pulmonary disease, diabetes, and obesity [49,[97][98][99][100][101][102][103].…”

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

“…Nevertheless, they are still needed for phenolic compounds in some concrete cases such as berries [ 75 ]. In other fruits, the bioavailability has recently been reviewed for apples [ 76 ] and tomatoes [ 77 ]. Finally, some authors have reviewed the effect of processing techniques on bioavailability and bioaccessibility in various bioactive compounds, reporting that, in general, HPP allows to increase both of them [ 78 ].…”