Czech J. Food Sci., 2000, 18(4):153-158 | DOI: 10.17221/8335-CJFS
Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) - a reviewReview
In this review article it is given an information about the composition of flavonoid complex of apples (Malus pumila Mill.). It is discussed the influence of extrinsic and intrinsic factors on polyphenolic antioxidant content (varietal differences, influence of locality, year, maturity, pre-harvest treatment, storage, technological ways of processing) and the relation between the polyphenol content and the resistance of apple varieties. During storage there is an apparent decrease of both ascorbic acid and polyphenols. Contents of anthocyanins and chalcones are in positive correlation with resistance of apple trees to low and variable temperatures. During maturation of apple fruits synthesis and accumulation of polyphenols, esp. anthocyanins, and ascorbic acid was determined. Meanwhile polyphenols are substrates of polyphenol oxidases in the process of enzymic browning, ascorbic acid is a natural inhibitor of this browning deterioration. Process of enzymic browning of apple fruits and juices could be inhibited with ascorbic and citric acid addition to apple products. Polyphenol content could be influenced by pre-harvest and technological procedures.
Keywords: apples; flavonoid antioxidants; flavonols; anthocyanins; chalcones; phenolcarboxylic acids; ascorbic acid; varietal differences; influence of year; influence of maturity; changes during storage
Published: August 31, 2000 Show citation
This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.