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Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices.
J Agric Food Chem. 2003 Oct 08; 51(21):6240-7.JA

Abstract

Five French cider apple varieties were compared on the basis of their detailed polyphenol profile in the cortex and in the juices. Among the factors studied, variety was the most important variability factor in fruits, whereas polyphenol profiles showed an overall stability from one year to another, and a limited decrease of polyphenol concentration was observed during the starch regression period of fruit maturation. In juices, procyanidins remained the preponderant polyphenol class with concentrations up to 2.4 g/L even in centrifuged juices. Compared to the fruits, the average degree of polymerization of procyanidins was significantly reduced in the juice. Centrifugation of the crude juice had only minor effects on the polyphenol composition. For one variety, highly polymerized procyanidins with average degrees of polymerization of 25 were shown to be soluble in the centrifuged juice at a concentration of close to 1.2 g/L. Oxygenation of the juices during processing resulted in a significant decrease of all classes of native polyphenols. Catechins and procyanidins were particularly affected by oxidation, whereas caffeoylquinic acid was partly preserved. The transfer of polyphenols after pressing was maximal for dihydrochalcones and minimal for procyanidins with extraction yield values close to 80 and 30%, respectively.

Authors+Show Affiliations

Unité de Recherches Cidricoles, Biotransformation des Fruits et Légumes, Institut National de la Recherche Agronomique, B.P. 35327, 35653 Le Rheu Cedex, France. guyot@rennes.inra.frNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14518950

Citation

Guyot, Sylvain, et al. "Variability of the Polyphenolic Composition of Cider Apple (Malus Domestica) Fruits and Juices." Journal of Agricultural and Food Chemistry, vol. 51, no. 21, 2003, pp. 6240-7.
Guyot S, Marnet N, Sanoner P, et al. Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices. J Agric Food Chem. 2003;51(21):6240-7.
Guyot, S., Marnet, N., Sanoner, P., & Drilleau, J. F. (2003). Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices. Journal of Agricultural and Food Chemistry, 51(21), 6240-7.
Guyot S, et al. Variability of the Polyphenolic Composition of Cider Apple (Malus Domestica) Fruits and Juices. J Agric Food Chem. 2003 Oct 8;51(21):6240-7. PubMed PMID: 14518950.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices. AU - Guyot,Sylvain, AU - Marnet,Nathalie, AU - Sanoner,Philippe, AU - Drilleau,Jean-François, PY - 2003/10/2/pubmed PY - 2003/11/7/medline PY - 2003/10/2/entrez SP - 6240 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 21 N2 - Five French cider apple varieties were compared on the basis of their detailed polyphenol profile in the cortex and in the juices. Among the factors studied, variety was the most important variability factor in fruits, whereas polyphenol profiles showed an overall stability from one year to another, and a limited decrease of polyphenol concentration was observed during the starch regression period of fruit maturation. In juices, procyanidins remained the preponderant polyphenol class with concentrations up to 2.4 g/L even in centrifuged juices. Compared to the fruits, the average degree of polymerization of procyanidins was significantly reduced in the juice. Centrifugation of the crude juice had only minor effects on the polyphenol composition. For one variety, highly polymerized procyanidins with average degrees of polymerization of 25 were shown to be soluble in the centrifuged juice at a concentration of close to 1.2 g/L. Oxygenation of the juices during processing resulted in a significant decrease of all classes of native polyphenols. Catechins and procyanidins were particularly affected by oxidation, whereas caffeoylquinic acid was partly preserved. The transfer of polyphenols after pressing was maximal for dihydrochalcones and minimal for procyanidins with extraction yield values close to 80 and 30%, respectively. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14518950/Variability_of_the_polyphenolic_composition_of_cider_apple__Malus_domestica__fruits_and_juices_ L2 - https://doi.org/10.1021/jf0301798 DB - PRIME DP - Unbound Medicine ER -