Quercetin glycosides and chlorogenic acid: inhibitors of apple .beta.-galactosidase and of apple softening

Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review

“…The presence of quercetin 3-O-rutinoside (rutin) has also been reported (Siegelman, 1955a). Quercetin glycosides have been implicated in the inhibition of /3-galactosidase and the suppression of softening in Golden Delicious apples (Dick et al, 1985; Lidster et al, 1985;Dick and Smith, 1990).…”

Phenolics in Food and Nutraceuticals

“…Flavonol glycosides are quantitatively considered to be a minor class of phenolics and are found predominantly in the epidermis tissue of apple fruits (Table 4.11) (Guyot et al, 1998;Lister et al, 1994;Pérez-Ilzarbe et al, 1991;Price et al, 1999;van der Sluis et al, 2001). These phenolics may be involved in the regulation of apple texture as βgalactosidase inhibitors (Dick and Smith, 1990;Dick et al, 1985;McRae, 1985, Lidster et al, 1986). Several quercetin glycosides have been identified in apple fruit: rutin, hyperin (quercetin-3-β-D-galactoside), isoquercitrin (quercetin-3-β-Dglucoside), reynoutrin (quercetin-3-β-D-xyloside), avicularin (quercetin3-α-Larabinofuranoside), and quercitrin (quercetin-3-α-L-rhamnoside) (Figure 4.2) (Burda et al, 1990;Coseteng and Lee, 1987;Dick et al, 1987;Golding et al, 2001;Guyot et al, 1998;Lommen et al, 2000;Oleszek et al, 1988;van der Sluis et al, 2001).…”

STORAGE STABILITY of MINIMALLY PROCESSED FRUIT

“…However, calcium lactate and quercetin treated samples did maintain a slightly firmer texture. Dick, et al (1985) found that quercetin was effective on retarding apple softening. These studies demonstrate that peeled and halved peaches and apricot halves can be processed to retain their light color and firm texture during cold storage.…”