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Anthocyanin contributes more to hydrogen peroxide scavenging than other phenolics in apple peel.
Food Chem. 2014; 152:205-9.FC

Abstract

The phenolic compounds in apple peel extracts were quantified in the presence of hydrogen peroxide (H2O2) to identify which phenolic compound contributed more to H2O2 scavenging. The results showed that the phenolics extracted from 'Golden Delicious' apple peel had a strong ability for scavenging H2O2. After incubating with H2O2 for 30 min, cyanidin-3-galactoside concentrations in the phenolic extract decreased as H2O2 concentrations increased. In contrast, the concentrations of other phenolic compounds remained unchanged. Exogenous application of H2O2 enhanced the synthesis of phenolics, especially anthocyanin, in 'Golden Delicious' apple peel under sunlight. After incubating the peel extract of H2O2-treated apples in the dark for 30 min, the concentration of cyanidin-3-galactoside significantly decreased to a greater extent than that of other phenolic compounds. Based on these data, anthocyanin is more sensitive to H2O2 and contributes more to H2O2 scavenging than other phenolic compounds.

Authors+Show Affiliations

State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China.State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China.State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China.State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China.State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: Lipm@nwsuaf.edu.cn.State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China.

Pub Type(s)

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

Language

eng

PubMed ID

24444927

Citation

Bi, Xiuli, et al. "Anthocyanin Contributes More to Hydrogen Peroxide Scavenging Than Other Phenolics in Apple Peel." Food Chemistry, vol. 152, 2014, pp. 205-9.
Bi X, Zhang J, Chen C, et al. Anthocyanin contributes more to hydrogen peroxide scavenging than other phenolics in apple peel. Food Chem. 2014;152:205-9.
Bi, X., Zhang, J., Chen, C., Zhang, D., Li, P., & Ma, F. (2014). Anthocyanin contributes more to hydrogen peroxide scavenging than other phenolics in apple peel. Food Chemistry, 152, 205-9. https://doi.org/10.1016/j.foodchem.2013.11.088
Bi X, et al. Anthocyanin Contributes More to Hydrogen Peroxide Scavenging Than Other Phenolics in Apple Peel. Food Chem. 2014;152:205-9. PubMed PMID: 24444927.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin contributes more to hydrogen peroxide scavenging than other phenolics in apple peel. AU - Bi,Xiuli, AU - Zhang,Jiangli, AU - Chen,Changsheng, AU - Zhang,Di, AU - Li,Pengmin, AU - Ma,Fengwang, Y1 - 2013/11/25/ PY - 2013/06/05/received PY - 2013/11/13/revised PY - 2013/11/15/accepted PY - 2014/1/22/entrez PY - 2014/1/22/pubmed PY - 2014/9/6/medline KW - Anthocyanin KW - Apple peel KW - H(2)O(2) KW - Phenolic compounds SP - 205 EP - 9 JF - Food chemistry JO - Food Chem VL - 152 N2 - The phenolic compounds in apple peel extracts were quantified in the presence of hydrogen peroxide (H2O2) to identify which phenolic compound contributed more to H2O2 scavenging. The results showed that the phenolics extracted from 'Golden Delicious' apple peel had a strong ability for scavenging H2O2. After incubating with H2O2 for 30 min, cyanidin-3-galactoside concentrations in the phenolic extract decreased as H2O2 concentrations increased. In contrast, the concentrations of other phenolic compounds remained unchanged. Exogenous application of H2O2 enhanced the synthesis of phenolics, especially anthocyanin, in 'Golden Delicious' apple peel under sunlight. After incubating the peel extract of H2O2-treated apples in the dark for 30 min, the concentration of cyanidin-3-galactoside significantly decreased to a greater extent than that of other phenolic compounds. Based on these data, anthocyanin is more sensitive to H2O2 and contributes more to H2O2 scavenging than other phenolic compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24444927/Anthocyanin_contributes_more_to_hydrogen_peroxide_scavenging_than_other_phenolics_in_apple_peel_ DB - PRIME DP - Unbound Medicine ER -