Phenolic compounds (phenylpropanoids with an aromatic ring bearing one or more hydroxyl groups and various other substituents) are produced by plants as secondary metabolites, ranging from simple monomers to very large polymers. Due to their antioxidant activity they play crucial roles in plant defences against both biotic and abiotic stressors, moreover they are an important component of animal diet and they are highly beneficial for human health.
Phenolic compounds play important roles in plant defences against both biotic and abiotic stressors, and many in crop plants are highly beneficial for human health, but their quantities and profiles are influenced by numerous factors. Thus, the purpose of this study was to quantify free and glycosylated phenolic acids in apples (important sources of beneficial phenolics) in the course of fruit development, at harvest and during 5 months of storage.
Phenolic compounds constitute a substantial group of phenylpropanoids which are produced by plants as secondary metabolites with antioxidant properties. The spectrum and concentrations of phenolic acids serve as a convenient marker of plant resistance to biotic stresses. Phenolics form also an important component of animal diet. Apples are a widely available fruit exhibiting significant concentrations of antioxidants, especially phenolics and carotenoids. Generally, the concentrations and composition of antioxidants vary during ripening and subsequent handling of harvested fruits.
The aim of this work was to determine the concentration of selected carotenoids (neoxanthin, violaxanthin, antheraxanthin, lutein, zeaxanthin and ß-carotene) and phenolic acids in selected scab resistant and powdery mildew tolerant apple varieties originating from the Station of apple breeding of the IEB. We investigated three different apple varieties - Luna (yellow), Red Topaz (red) and Karneval (streaked) for their antioxidant contents in peel and flesh immediately after the harvest and after 7 months of storage.
Apples are considered as one of the most important fruit crop with excellent health benefits and extensive
area of cultivation. Majority of their benefits is associated with a relatively high content of antioxidants
including phenolic compounds that belong to the health-promoting phytochemicals.
Phenolic compounds constitute a substantial and an important group of phenylpropanoids produced by
plants as secondary metabolites. The health-promoting effects of phenolic compounds depend on their