Changes of contents and antioxidant activities of polyphenols during fruit development of four apple cultivars

被引:31
|
作者
Jiang, Hui [1 ]
Ji, Baoping [1 ]
Liang, Jiangfen [1 ]
Zhou, Feng [1 ]
Yang, Zhiwei [1 ]
Zhang, Guizhi [1 ]
机构
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
关键词
apple polyphenols; isolation; functional compounds; FRAP; DPPH;
D O I
10.1007/s00217-006-0262-8
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Polyphenols are functional components in apples and can be separated into four groups by Sephadex LH-20 as epicatechin, procyanidolic oligomers, chlorogenic acid and procyanidolic polymers. Antioxidant activities of each group were determined by FRAP and DPPH radical scavenging assay. It was found that procyanidolic oligomers and procyanidolic polymers influenced the total polyphenols content (measured by Folin-Ciocalteu method) much more in Jonagold, Golden Delicious, Fuji and Guoguang four apple cultivars. The Fe-reducing activity of procyanidolic oligomers in the four apple cultivars increased significantly during the development while the other three compounds changed irregularly. And the Fe-reducing activities of epicatechin and procyanidin contributed much more to the total Fe-reducing activities during the fruit development in the four apple cultivars. The DPPH scavenging activities of four compounds in Jonagold and Golden Delicious decreased during fruit development and that of Fuji and Guoguang changed irregularly. Chlorogenic acid was the main contributor in Jonagold, Golden Delicious and Fuji to the total scavenging activity. In Guoguang, it was procyanidolic oligomers that contributed much to the total scavenging activity.
引用
收藏
页码:743 / 748
页数:6
相关论文
共 50 条
  • [1] Changes of contents and antioxidant activities of polyphenols during fruit development of four apple cultivars
    Hui Jiang
    Baoping Ji
    Jiangfen Liang
    Feng Zhou
    Zhiwei Yang
    Guizhi Zhang
    [J]. European Food Research and Technology, 2006, 223
  • [2] Changes in catechin and procyanidin contents during fruit development of two apple cultivars
    Hamauzu, Y
    Iijima, E
    Banno, K
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE, 1999, 68 (06): : 1184 - 1193
  • [3] Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development
    Holderbaum, Daniel Ferreira
    Kon, Tomoyuki
    Kudo, Tsuyoshi
    Guerra, Miguel Pedro
    [J]. HORTSCIENCE, 2010, 45 (08) : 1150 - 1154
  • [4] Effects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivars
    Al Juhaimi, F.
    Uslu, N.
    Bozkurt, D.
    Ghafoor, K.
    Babiker, E. E.
    Ozcan, M. M.
    [J]. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2016, 8 (01) : 51 - 55
  • [5] Changes in the Composition and Contents of Pomegranate Polyphenols during Fruit Development
    Han, Lingling
    Yuan, Zhaohe
    Feng, Lijuan
    Yin, Yanlei
    [J]. III INTERNATIONAL SYMPOSIUM ON POMEGRANATE AND MINOR MEDITERRANEAN FRUITS, 2015, 1089 : 53 - 61
  • [6] Biochemical changes during fruit development of four strawberry cultivars
    Moing, A
    Renaud, C
    Gaudillère, M
    Raymond, P
    Roudeillac, P
    Denoyes-Rothan, B
    [J]. JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 2001, 126 (04) : 394 - 403
  • [7] Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols
    Zhang, Zhengke
    Huber, Donald J.
    Qu, Hongxia
    Yun, Ze
    Wang, Hui
    Huang, Zihui
    Huang, Hua
    Jiang, Yueming
    [J]. FOOD CHEMISTRY, 2015, 171 : 191 - 199
  • [8] Antioxidant Activity Modulated by Polyphenol Contents in Apple and Leaves during Fruit Development and Ripening
    Wojdylo, Aneta
    Oszmianski, Jan
    [J]. ANTIOXIDANTS, 2020, 9 (07) : 1 - 12
  • [9] Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four cultivars during fruit growth and maturation
    Sun, CD
    Chen, KS
    Chen, Y
    Chen, QJ
    [J]. FOOD CHEMISTRY, 2005, 93 (04) : 599 - 605
  • [10] Variation in Cell Wall Metabolism and Flesh Firmness of Four Apple Cultivars during Fruit Development
    Su, Qiufang
    Li, Xianglu
    Wang, Lexing
    Wang, Bochen
    Feng, Yifeng
    Yang, Huijuan
    Zhao, Zhengyang
    [J]. FOODS, 2022, 11 (21)