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Apple phenolics and their contribution to enzymatic browning reactions

Author(s): Wiesław Oleszek | Chang Y. Lee | Keith R. Price

Journal: Acta Societatis Botanicorum Poloniae
ISSN 0001-6977

Volume: 58;
Issue: 2;
Start page: 273;
Date: 1989;
Original page

Keywords: apple | phenolics | browning

Chlorogenic acid, epicatechin, procyanidin B2 and C1 were isolated from apple skin. These compounds as well as quercetine and phloretine glycosides isolated from apples were studied individually and as mixtures for their participation in the enzymatic browning reactions. The importance of quercetine glycosides and the synergistic effect of phloridzin and phloretine xyloglucoside with chlorogenic acid and flavans in the browning reaction are reported.

Tango Jona
Tangokurs Rapperswil-Jona

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