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Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) - a review

Author

Listed:
  • J. Lachman
  • M. Orsák
  • V. Pivec

Abstract

In this review article it is given an information about the composition of flavonoid complex of apples (Malus pumila Mill.). It is discussed the influence of extrinsic and intrinsic factors on polyphenolic antioxidant content (varietal differences, influence of locality, year, maturity, pre-harvest treatment, storage, technological ways of processing) and the relation between the polyphenol content and the resistance of apple varieties. During storage there is an apparent decrease of both ascorbic acid and polyphenols. Contents of anthocyanins and chalcones are in positive correlation with resistance of apple trees to low and variable temperatures. During maturation of apple fruits synthesis and accumulation of polyphenols, esp. anthocyanins, and ascorbic acid was determined. Meanwhile polyphenols are substrates of polyphenol oxidases in the process of enzymic browning, ascorbic acid is a natural inhibitor of this browning deterioration. Process of enzymic browning of apple fruits and juices could be inhibited with ascorbic and citric acid addition to apple products. Polyphenol content could be influenced by pre-harvest and technological procedures.

Suggested Citation

  • J. Lachman & M. Orsák & V. Pivec, 2000. "Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 18(4), pages 153-158.
    • Handle: RePEc:caa:jnlcjf:v:18:y:2000:i:4:id:8335-cjfs
    DOI: 10.17221/8335-CJFS
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