| Polyphenolic Compound and the Degree of Browning in Processing Apple Varieties |
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| 作者姓名： | SONG Ye YAO Yu-xin ZHAI Heng DU Yuan-peng CHEN Feng WEI Shu-wei |
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| 作者单位： | [1]College of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, P.R.China [2]Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, P.R. China [3]State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian 271018, P.R. China |
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| 基金项目： | 引进国际先进农业科技计划(948计划) |
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| 摘 要： | Polyphenolic compound in processing apple （Malus domestica Borkh.） varieties and the relationship between polyphenol content and enzymatic browning were studied to provide reference for raw material selection and processing method optimization. The content of polyphenol compound in 10 processing apple varieties （4 cider and 6 juice varieties） were analyzed using the Folin-Ciocalteu method and HPLC. The degree of browning and the activities of polyphenol oxidase were also studied. The content and proportion of the polyphenol varied depending on the variety. Bitter varieties globally showed a higher polyphenol concentration than sweet or acid varieties. Proanthocyanidins, chlorogenic acid, （＋）-catechin, （-）-epicatechin were high-concentrated polyphenols in apple fruits. Phloridzin, the unique polyphenol of apple, was abundant in the bitter variety Frequin rouge fruit. Total polyphenols, proanthocyanidins, （＋）-catechin, and phloridzin had higher correlations with browning. The correlation was low between chlorogenic acid and browning. The polyphenolic profiles were correlated with the apple types. Cider apples contained more polyphenol than juice apple varieties. The content of flavan-3-ol has a close relationship with fruit browning.
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| 关 键 词： | 苹果 加工品种 多酚化合物 褐变程度 |
Polyphenolic Compound and the Degree of Browning in Processing Apple Varieties |
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| SONG Ye YAO Yu-xin ZHAI Heng DU Yuan-peng CHEN Feng WEI Shu-wei.Polyphenolic Compound and the Degree of Browning in Processing Apple Varieties[J].Agricultural Sciences in China,2007,6(5):607-612. |
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| Authors: | SONG Ye YAO Yu-xin ZHAI Heng DU Yuan-peng CHEN Feng WEI Shu-wei |
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| Institution: | 1. School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou 510006, China;2. School of Chinese Medicine, the University of Hong Kong, Hong Kong, China |
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| Abstract: | Polyphenolic compound in processing apple (Malus domestica Borkh.) varieties and the relationship between polyphenol content and enzymatic browning were studied to provide reference for raw material selection and processing method optimization. The content of polyphenol compound in 10 processing apple varieties (4 cider and 6 juice varieties) were analyzed using the Folin-Ciocalteu method and HPLC. The degree of browning and the activities of polyphenol oxidase were also studied. The content and proportion of the polyphenol varied depending on the variety. Bitter varieties globally showed a higher polyphenol concentration than sweet or acid varieties. Proanthocyanidins, chlorogenic acid,( )-catechin, (-)-epicatechin were high-concentrated polyphenols in apple fruits. Phloridzin, the unique polyphenol of apple, was abundant in the bitter variety Frequin rouge fruit. Total polyphenols, proanthocyanidins, ( )-catechin, and phloridzin had higher correlations with browning. The correlation was low between chlorogenic acid and browning. The polyphenolic profiles were correlated with the apple types. Cider apples contained more polyphenol than juice apple varieties. The content of flavan-3-ol has a close relationship with fruit browning. |
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| Keywords: | apple processing varieties polyphenolic compounds browning polyphenol oxidase |
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