کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188798 963498 2008 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity
چکیده انگلیسی

The polyphenolic components of Idared and Shampion apple purées were determined by HPLC; chlorogenic acid was the most abundant acid (20.0 mg/100 g in microwaved Idared); other polyphenols identified in high concentrations included (−)-epicatechin, procyanidin B1 and B2; quercetin and cyanidin glycosides were found in minor concentrations. The Shampion purées had higher total phenolics (142 mg/100 g) and procyanidin B2 concentrations (17.3 mg/100 g) than the Idared ones, and polymeric procyanidins represented 41% of all polyphenols. Antioxidant capacities of the samples, determined by spectrophotometric methods and EPR spectroscopy, correlated well with the concentration of polyphenols. The antioxidant properties could be better represented by EPR than by UV–vis measurements. The latter require transparent (clear) samples whereas EPR can be a method of choice in the assessment of radical-scavenging activity of dense and cloudy apple purées. Our results support the putative high antioxidant value of apple purées and define their capacity in terms of the major constituents. Apple purées are a rich source of natural antioxidants, especially of chlorogenic acid and procyanidins.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 107, Issue 4, 15 April 2008, Pages 1473–1484
نویسندگان
, , , ,