Phenolic Compounds in Apple (Malus x domestica Borkh.): Compounds Characterization and Stability during Postharvest and after Processing

Antioxidants

Alessandra Francini¹ 

[1] BioLabs, Institute of Life Sciences, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, Pisa I-56127, Italy; E-Mail

关键词: anthocyanidins;    anthocyanins;    flavanols;    flavonols;    phenolic acids;    hydroxycinnamates;    phytochemical compounds;   

DOI  :  10.3390/antiox2030181

来源: mdpi

【 摘 要 】

This paper summarizes the information on the occurrence of phenolic compounds in apple (Malus x domestica Borkh.) fruit and juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, we will focus on the main apples phenolic compounds with special reference to changes induced by apple cultivar, breeding approaches, fruit postharvest and transformation into juice.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.