Open AccessApple phenolics and their contribution to enzymatic browning reactions
Author(s) -
Wiesław Oleszek,
Chang Yeol Lee,
K.R. Price
Publication year - 2014
Publication title -
acta societatis botanicorum poloniae
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.297
H-Index - 29
eISSN - 2083-9480
pISSN - 0001-6977
DOI - 10.5586/asbp.1989.023
Subject(s) - browning , chlorogenic acid , chemistry , glycoside , proanthocyanidin , enzyme , phenols , food science , biochemistry , organic chemistry , polyphenol , antioxidant
Chlorogenic acid, epicatechin, procyanidin B2 and C1 were isolated from apple skin. These compounds as well as quercetine and phloretine glycosides isolated from apples were studied individually and as mixtures for their participation in the enzymatic browning reactions. The importance of quercetine glycosides and the synergistic effect of phloridzin and phloretine xyloglucoside with chlorogenic acid and flavans in the browning reaction are reported