Zardo, Danianni Marinho, et al. "Phenolic Profile and Antioxidant Capacity of the Principal Apples Produced in Brazil." International Journal of Food Sciences and Nutrition, vol. 64, no. 5, 2013, pp. 611-20.
Zardo DM, Silva KM, Guyot S, et al. Phenolic profile and antioxidant capacity of the principal apples produced in Brazil. Int J Food Sci Nutr. 2013;64(5):611-20.
Zardo, D. M., Silva, K. M., Guyot, S., & Nogueira, A. (2013). Phenolic profile and antioxidant capacity of the principal apples produced in Brazil. International Journal of Food Sciences and Nutrition, 64(5), 611-20. https://doi.org/10.3109/09637486.2013.763909
Zardo DM, et al. Phenolic Profile and Antioxidant Capacity of the Principal Apples Produced in Brazil. Int J Food Sci Nutr. 2013;64(5):611-20. PubMed PMID: 23360097.
TY - JOUR
T1 - Phenolic profile and antioxidant capacity of the principal apples produced in Brazil.
AU - Zardo,Danianni Marinho,
AU - Silva,Karolline Marques,
AU - Guyot,Sylvain,
AU - Nogueira,Alessandro,
Y1 - 2013/01/29/
PY - 2013/1/31/entrez
PY - 2013/1/31/pubmed
PY - 2014/1/29/medline
SP - 611
EP - 20
JF - International journal of food sciences and nutrition
JO - Int J Food Sci Nutr
VL - 64
IS - 5
N2 - This study evaluated the phenols of the Gala, Fuji and Golden Delicious varieties, which make up 95% of Brazilian production. The phenolic profiles (whole fruit) were determined by high pressure liquid chromatography, total phenols were determined using the Folin-Ciocalteau method and antioxidant capacity by the FRAP method (whole fruit, skin, pulp and centre). The Golden Delicious had the highest phenol content (408 mg/fruit) compared to Fuji (194 mg/fruit) and Gala (162 mg/fruit), and the antioxidant capacity of the Golden Delicious was 2.5 and 3.6 times higher than that found in the Fuji and Gala, respectively. The phenolic profile for the three varieties showed 5-caffeoylquinic acid, (-)-epicatechin, procyanidin B2 and phloridzin as major components with procyanidins as the predominant class and quercetin as the minority. The consumption of apple pulp may provide 48-78% of the antioxidant capacity; however, if the peel is ingested, it may increase to 79-89%. The type of apple variety and the parts ingested are factors that must be taken into consideration in consumption.
SN - 1465-3478
UR - https://www.unboundmedicine.com/medline/citation/23360097/Phenolic_profile_and_antioxidant_capacity_of_the_principal_apples_produced_in_Brazil_
L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2013.763909
DB - PRIME
DP - Unbound Medicine