Apple phenolics and their contribution to enzymatic browning reactions | Zendy

Wiesław Oleszek | Zendy; Chang Yeol Lee | Zendy; K.R. Price | Zendy

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Apple phenolics and their contribution to enzymatic browning reactions

Author(s) -

Wiesław Oleszek,

Chang Yeol Lee,

K.R. Price

Publication year - 2013

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

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