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

Napsal uživatel Kateřina Eliášová dne Pá, 03.08.2018 - 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
bioaccessibility from the food and their consequent bioavailability. However, many phenolics occur in
nature as glycosylated derivatives. Thus in order to become bioactive in the human body, these bound
forms must undergo transformations, which occur due to the action of digestive enzymes.
The aim of this work was to determine the concentration of phenolic acids in selected apple varieties
originating from the Station of apple breeding of the IEB. We investigated three different varieties of
apples (red, yellow and streaked) for their phenolic acid contents in peel and flesh immediately after the
harvest and after 7 months of storage. In the second part of investigation we detected the changes in
phenolic acid contents in red, yellow and streaked apples during their maturation (from June to Octoberi.
e. to harvest).

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