Journal Article10.1111/J.1365-2621.1987.TB14257.X
Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
M.Y. Coseteng,Chang Yong Lee +1 more
486
TL;DR: In this paper, high performance liquid chromatography analysis of the phenolics in apples showed that the types of phenolic compounds in all cultivars were similar and that no one particular compound could account for the differences observed in browning.
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Abstract: Polyphenoloxidase (PPO) activity and polyphenol concentrations decreased during maturation and remained relatively constant during cold storage. However, there was no set pattern of changes in degree of browning during maturation and cold storage. Not all cultivars showed the same relationship between degree of browning and enzyme activity. In some cultivars (Classic Delicious, RI Greening, McIntosh and Cortland), PPO activity was directly related to degree of browning while in others (Empire, Rome and Golden Delicious), degree of browning was related more to phenolic concentration. High performance liquid chromatography analysis of the phenolics in apples showed that the types of phenolic compounds in all cultivars were similar and that no one particular compound could account for the differences observed in browning.
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Citations
•Book
Phenolics in food and nutraceuticals
Fereidoon Shahidi,Marian Naczk +1 more
- 05 Dec 1995
TL;DR: Phenolics in Food and Nutraceuticals as mentioned in this paper is the first single-source compendium of essential information concerning food phenolics, which reports the classification and nomenclature of phenolics and their occurrence in food and nutraceuticals.
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Enzymatic browning reactions in apple and apple products
TL;DR: This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidase) both qualitatively and quantitatively.
661
Characteristics and Occurrence of Phenolic Phytochemicals
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TL;DR: Phytochemicals are biologically active compounds that may possess some disease-preventive properties and evidence for their ability to prevent cancer or heart disease is preliminary and conflicting.
440
Boron deficiency-induced impairments of cellular functions in plants: a review
V. Roemheld
- 01 Jan 1997
TL;DR: In this paper, it was shown that the formation of B complexes with the constituents of cell walls and plasma membranes as well as with the phenolic compounds seems to be a decisive step affecting the physiological functions of B. Boron is of crucial importance for the maintenance of structural integrity of plasma membranes.
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Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage.
TL;DR: It is demonstrated that increases in antioxidant activity, total phenolic content, and anthocyanin content may occur in the blueberry during cold storage and are cultivar-dependent.
354
References
Fractionation and HPLC determination of grape phenolics
TL;DR: In this paper, a nouvelle methode de dosage des composes phenoliques neutres ou acides is described, which permet la quantification des principaux composes du raisin.
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•Journal Article
Ascorbic acid oxidation and browning in apple tissue extracts.
J D Ponting,M A Joslyn +1 more
151
Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubers
TL;DR: In this paper, the effect of variety, climatic factors and nutritional factors on the enzymic browning of cut potatoes has been investigated and it was shown that the major factor determining the rate of browning appears to be the concentration of tyrosine in the tuber.
96
Changes in catechins and hydroxycinnamic acid derivatives during development of apples and pears
Hans-Dieter Mosel,Karl Herrmann +1 more
TL;DR: There are changes in the concentrations of catechins and hydroxycinnamic acids during the development of apples and pears and these concentrations decline very sharply, especially during the progressive growth of the fruits, to reach a more steady level at maturity.
87