Tags: phenolic acids

The effect of storage conditions on the carotenoid and phenolic acid contents of selected apple cultivars

Submitted by Kateřina Eliášová on Mon, 07/20/2020 - 15:53

The present study investigated how different storage conditions affect antioxidant levels in three scab-resistant and powdery mildew-tolerant apple cultivars. The contents of carotenoids, along with free and glycosylated phenolic acids, were quantified in harvested apples and apples stored in boxes with controlled atmospheric conditions (1.2% O2 and 2.2% CO2) and temperature (1 °C), boxes with regulated temperature (1 °C) and storage rooms with a temperature between 1 and 4 °C.

Is phenolic acid content in apples influenced by environmental factors?

Submitted by Kateřina Eliášová on Tue, 04/21/2020 - 14:13

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 acids in selected scab‑resistant and mildew‑tolerant apple cultivars

Submitted by Kateřina Eliášová on Thu, 04/16/2020 - 13:33

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.

Profiles of phenolic acids in apples during ripening and storage

Submitted by Kateřina Eliášová on Wed, 07/03/2019 - 10:49

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.

Antioxidants (phenolic acids and carotenoids) in selected apple varieties - harvested and stored

Submitted by Kateřina Eliášová on Wed, 02/27/2019 - 16:26

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.

The effect of storage on the profile of phenolic compounds in selected apple varieties

Submitted by Kateřina Eliášová on Fri, 08/03/2018 - 10:50

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