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Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storage.
J Agric Food Chem. 2005 Feb 23; 53(4):1073-80.JA

Abstract

Kinetic data are reported describing the stability of various classes of polyphenolic antioxidants in an apple juice enriched in these compounds as a function of storage temperature and oxygen concentration. The most thermally sensitive compounds were the various quercetin glycosides and epicatechin, whereas phloridzin and chlorogenic acid were more stable. The quercetin glycosides showed differences in their stability: quercetin galactoside approximately quercetin rhamnoside > quercetin glucoside/rutinoside > quercetin arabinoside. The effect of the presence of oxygen on the degradation rates was clear for only quercetin and to a lesser extent for epicatechin. Accelerated shelf-life testing of enriched apple juice during 4 days at 80 degrees C showed decreases in the antioxidant activity of 20-40%. The parameters obtained were used to predict the stability at different storage conditions. Calculations showed that polyphenolic antioxidants and antioxidant activity of enriched apple juice will be quite stable at ambient or refrigerated storage conditions up to half a year.

Authors+Show Affiliations

Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15713022

Citation

van der Sluis, Addie A., et al. "Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 3. Stability During Storage." Journal of Agricultural and Food Chemistry, vol. 53, no. 4, 2005, pp. 1073-80.
van der Sluis AA, Dekker M, van Boekel MA. Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storage. J Agric Food Chem. 2005;53(4):1073-80.
van der Sluis, A. A., Dekker, M., & van Boekel, M. A. (2005). Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storage. Journal of Agricultural and Food Chemistry, 53(4), 1073-80.
van der Sluis AA, Dekker M, van Boekel MA. Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 3. Stability During Storage. J Agric Food Chem. 2005 Feb 23;53(4):1073-80. PubMed PMID: 15713022.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storage. AU - van der Sluis,Addie A, AU - Dekker,Matthijs, AU - van Boekel,Martinus A J S, PY - 2005/2/17/pubmed PY - 2005/3/31/medline PY - 2005/2/17/entrez SP - 1073 EP - 80 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 4 N2 - Kinetic data are reported describing the stability of various classes of polyphenolic antioxidants in an apple juice enriched in these compounds as a function of storage temperature and oxygen concentration. The most thermally sensitive compounds were the various quercetin glycosides and epicatechin, whereas phloridzin and chlorogenic acid were more stable. The quercetin glycosides showed differences in their stability: quercetin galactoside approximately quercetin rhamnoside > quercetin glucoside/rutinoside > quercetin arabinoside. The effect of the presence of oxygen on the degradation rates was clear for only quercetin and to a lesser extent for epicatechin. Accelerated shelf-life testing of enriched apple juice during 4 days at 80 degrees C showed decreases in the antioxidant activity of 20-40%. The parameters obtained were used to predict the stability at different storage conditions. Calculations showed that polyphenolic antioxidants and antioxidant activity of enriched apple juice will be quite stable at ambient or refrigerated storage conditions up to half a year. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15713022/Activity_and_concentration_of_polyphenolic_antioxidants_in_apple_juice__3__Stability_during_storage_ L2 - https://doi.org/10.1021/jf040270r DB - PRIME DP - Unbound Medicine ER -