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Determination of color, antioxidant activity and phenolic profile of different fruit tissue of Spanish ‘Verde Doncella’ apple cultivar

AuthorsKrawitzky, Michael ; Arias Álvarez, Esther; Peiró, J. M.; Negueruela Suberviola, Ángel Ignacio; Val Falcón, Jesús ; Oria, Rosa
KeywordsSpectrophotometric methods
Phenolic compounds
Antioxidant activity
Verde Doncella
Issue Date16-Jan-2014
PublisherTaylor & Francis
CitationKrawitzky M, Arias E, Peiró JM, Negueruela AI, Val J, Oria R. Determination of color, antioxidant activity and phenolic profile of different fruit tissue of Spanish ‘Verde Doncella’ apple cultivar. International Journal of Food Properties 17 (10): 2298-2311 (2014)
AbstractThe polyphenolic profile and antioxidant activity of peel, pomace, and juice of ‘Verde Doncella’, a Spanish apple cultivar is presented. Phenolic profile of the worldwide cultivated, ‘Red Delicious’ cultivar was used for comparison. Flavanols, hydroxycinamic acids, flavonols, phloridzin, procyanidin B2, and gallic acid were quantified by HPLC. Larger concentrations of polyphenolics were found in the peel, which is in agreement with the Total Phenolic Content (TPC) and antioxidant activity (FRAP) values. ‘Verde Doncella’ expressed lower concentrations of flavanols and quercetin derivates in peel, pomace, and juice when compared to ‘Red Delicious’. ‘Verde Doncella’ was richer in p-coumaric acid and procyanidn B2 in the peel.
Description27 Pag., 1 Fig., 4 Tab. Accepted author version posted online 16 January 2014. Published online: 14 Jul 2014. This is an Author's Accepted Manuscript of an article published in International Journal of Food Properties, published online 16 Jan 2014, copyright Taylor & Francis, available online at: http://www.tandfonline.com/10.1080/10942912.2013.792829
Publisher version (URL)http://dx.doi.org/10.1080/10942912.2013.792829
Appears in Collections:(EEAD) Artículos
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