Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices

Février, Hélène; Quéré, Jean-Michel Le; Bail, Gildas Le; Guyot, Sylvain

doi:10.1016/j.lwt.2016.11.006

Cited by 38 publications

(19 citation statements)

References 21 publications

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“…The negative effect of warmer storage temperature was especially seen on chlorogenic acid, epicatechin and catechin content, which was significantly lower in all organic apples irrespective of cultivar differences. As reported by Fevrier et al (2017), the apple PPO oxidises specific substrates, mainly caffeoylquinic acid (also called chlorogenic acid), catechins and dihydrochalcones. This supports our theory that degradation of polyphenols is related to PPO activity.…”

Section: Factors Affecting Polyphenol Concentration In Apple Juicesmentioning

confidence: 79%

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Heinmaa

Põldma

Mirmajlessi

et al. 2019

AFSci

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The aims of this study were to find out if organic apple juice (AJ) contained higher contents of polyphenols or patulin compared to conventional AJ, and if higher storage temperature before processing increases patulin content in juice. AJ was pressed from Estonian, Danish and Norwegian apples. Additionally, three cultivars from Estonian organic and conventional orchards were stored at 3±2 °C and 9±2 °C before processing. Patulin, polyphenol content and antioxidant capacity were determined in pasteurized juices. In 2015, 33% of conventional (n=6) and 46% of organic (n=11) juices contained patulin; two of the organic juices above the legal limit (191 and 64µg l-1). In 2016, none of the AJs contained patulin. Patulin occurrence was more affected by weather conditions two weeks before harvest than by cultivation system and apple storage temperature. Polyphenol content was higher in organic than in conventional juices and was reduced at higher apple storage temperature.

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Section: Factors Affecting Polyphenol Concentration In Apple Juicesmentioning

confidence: 79%

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Heinmaa

Põldma

Mirmajlessi

et al. 2019

AFSci

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show abstract

“…The concentration of polyphenols in fruits is influenced by the activity of the enzyme polyphenol oxidase (PPO; E.C. 1.14.18.1), which in the presence of oxygen, catalyzes the processes of oxidation of monophenols to o-diphenols and the corresponding o-quinones, and then to brown melanins, as well as the reaction of polymerization and condensation of proteins with polyphenols, which results in an undesirable change in the color of plant tissues [ 22 ]. Pear fruits are susceptible to enzymatic oxidation reactions, which can be observed during the shredding process.…”

Section: Resultsmentioning

confidence: 99%

Bioactive Compounds and Health-Promoting Properties of Pear (Pyrus communis L.) Fruits

et al. 2020

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Consuming food that is rich in antioxidants reduces the risk of developing chronic diseases and oxidative stress. Fruits and vegetables are an excellent source of substances with antioxidant and pro-health properties. Such raw materials, characterized by a high content of polyphenolic compounds and antioxidant capacity, include pear fruits. In this study, the concentrations of bioactive compounds, as well as the antioxidant, anti-inflammatory, and antiproliferative activity in fruits of five selected pear cultivars were determined and compared. LC–MS and UPLC–PDA methods were used to determine the polyphenolic, carotenoid, chlorophyll, and triterpenoid profiles and content, and the antioxidant activity was analyzed using DPPH and ferric-reducing ability of plasma (FRAP) tests. The anti-inflammatory activity was determined against COX-1 and COX-2 enzymes. The cytotoxic activity of the test compounds was assessed against six tumor cell lines. The results showed that the major group of phenolic compounds in all cultivars was phenolic acids. In the group of chromoplastic pigments, chlorophyllide a and 9-cis-β-carotene were the major compounds, while in the triterpene group, ursolic acid was dominant. The antioxidant potential correlated with the content of polyphenols and carotenoids, and was the strongest for the ‘Radana’ cultivar. The highest antiproliferative activity in all varieties was established for bladder cancer.

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“…All the formulations presented low pH, below 4.35 (Table 4), which is a barrier for microorganisms growth. The contribution of low pH for the microbiological stability of fruit juices has been reported by Wang et al (2016) and Février et al (2017).…”

Section: Smoothie Sensory Evaluation and Bioactive Compoundsmentioning

confidence: 86%

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

et al. 2017

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On the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. On general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate values of phenolic compounds and antioxidant capacity, as well as desirable physicochemical characteristics. On spite of being possible to obtain four formulations with good sensory acceptance, the one with equal amounts of banana and strawberry pulp is highlighted due to its antioxidant capacity and sensory characteristics, statistically corroborated by the desirability function.Keywords: anthocyanins; Euterpe edulis; mixture experimental design; functional food; juice.Practical Application: This study may contribute to increase the added-value of juçara fruit and the availability of a healthy product for consumers.

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Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices

Cited by 38 publications

References 21 publications

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Bioactive Compounds and Health-Promoting Properties of Pear (Pyrus communis L.) Fruits

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

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