Phenolic Composition of Industrially Manufactured Purées and Concentrates from Peach and Apple Fruits

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 10, 1997, Pages 4071-4075

  Bengoechea, M Luz ^a   Sancho, Ana I ^a   Bartolomé, Begoña ^a   Estrella, Isabel ^a   Gómez Cordovés, Carmen ^a   Hernández, M Teresa ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Apple; Fruit concentrates; Fruit pur es; Peach; Phenolics

Indexed keywords

MALUS X DOMESTICA; PRUNUS PERSICA;

EID: 0000793843     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9703011     Document Type: Article

References (36)

1. Bartolomé, B.; Bengoechea, M. L.; Gálvez, M. C.; Pérez-Ilzarbe, F. J.; Hernández, T.; Estrella, I.; Gómez-Cordovés, C. Photodiode array detection for elucidation of the structure of phenolic compounds. J. Chromatogr. A 1993, 655, 119-125.
2. Bartolomé, B.; Hernández, T.; Bengoechea, M. L.; Quesada, C.; Gómez-Cordovés, C.; Estrella, I. Determination of some structural features of procyanidins and related compounds by photodiode-array detection. J. Chromatogr. A 1996, 723, 19-26.
3. Bengoechea, L.; Hernández, T.; Quesada, C.; Bartolomé, B.; Estrella, I.; Gómez-Cordovés, C. Structure of hydroxycinnamic acid derivatives established by high-performance liquid cromatography with photodiode array detection. Chromatographia. 1995, 41, 94-98.
4. Di Cesare, L. F.; Nani, R.; Forni, E.; Scotto, P. Influence of pectolytic enzymes on the flow rate and flavouring of peach juice. Fruit Processing 1993, 7, 254-257.
5. Dizy, M.; Martín-Álvarez, P.; Cabezudo, M. D.; Polo, M. C. Grape, apple and pineapple juice characterisation and detection of mixtures. J. Sci. Food Agric. 1992, 60, 47-53.
6. Estrella, I.; Hernández, T.; Díez de Bethencourt, C. Composition phenolique des pellicules du raisin. Differences selon la variété (Phenolic composion of grape skins. Differences with variety). Bull. Group. Polyphénols 1984, 12, 137-141.
7. Fernández de Simón, B.; Pérez-Ilzarbe, J.; Hernández, T.; Gómez-Cordovés, C.; Estrella, I. Importance of phenolic compounds for the characterization of fruit juices. J. Agric. Food Chem. 1992, 40, 1531-1535.
8. Fernández de Simon, B.; Hernández, T.; Estrella, I. Phenolic composition of white grapes (Var. Airen). Changes during ripening. Food Chem. 1993, 47, 47-52.
9. García-Viguera, C.; Ferreres, F.; Tomás-Barberán, F. A.; Gil, M. I.; Tomás-Lorente, F. Detection of adulterations in fruits jams by HPLC/Diode array analysis of flavonoids. Bull. Group. Polyphénols 1992, 16, 362-366.
10. Garza, S.; Giner, J.; Martín, O.; Costa, E.; Ibarz, A. Colour, sugars and HMF evolution during thermal treatment of apple juice. Food Sci. Technol. Int. (London) 1996, 2, 101-110.
11. González-Sanjosé, M. L.; Díez, C. Caracterizacion varietal en función de la composición antociánica de la uva: análisis discriminante (Grape varietal characterization by their anthocyanidin composition: discriminative analysis). Agrochimica 1993, 37, 86-92.
12. Hernández, T.; Ausín, N.; Bartolomé, B.; Bengoechea, L.; Estrella, I.; Gómez-Cordovés, C. Variations in the phenolic composition of fruit juices with different treatments. Z. Lebensm.-Unters.-Forsch. 1997, 204, 151-155.
13. Ibrahim, R.; Barron, D. Phenylpropanoids. In Methods in plant biochemistry: Vol. 1; Dey, P. M., Harborne, J. B., Eds.; Academic Press: London, 1989; pp 75-111.
14. Joshi, V. K.; Chauhan, S. K.; Lal, B. B. Extraction of juices from peaches, plums and apricots by pectinolytic treatment. J. Food Sci. Technol. 1991, 28, 64-65.
15. Kline, D. A.; Fernández-Flores, E.; Johnson, A. R. Quantitative determination of sugars in fruits by GLC separation of TMS derivatives. J. AOAC Int. 1970, 53, 1198-1202.
16. Krueger, D. A.; Krueger, R. G.; Maciel, J. Composition of pineapple juice. J. AOAC Int. 1992, 75, 280-282.
17. Lea, A. G. H. Tannin and colour in english cider apples. Flüssiges Obst. 1984, 8, 356-361.
18. Lee, C. Y.; Kagan, V.; Jaworski, A. W.; Brown, S. K. Enzymatic browning in relation to phenolic compounds and polyphenoloxidase activity among various peach cultivars. J. Agric. Food Chem. 1990, 38, 99-101.
19. Lo Voi, A.; Impembo, M.; Fasanaro, G.; Castaldo, D. Chemical characterization of apricot purée. J. Food Compos. Anal. 1995, 8, 78-85.
20. Macheix, J. J.; Fleuriet, A. Les dérivés hydroxycinnamiques des fruits (Cinnamic derivatives in fruits). Bull. Group. Polyphénols 1986, 13, 337-351.
21. Macheix, J. J.; Fleuriet, A.; Billot, J. In Fruit phenolics; Macheix, J. J., Fleuriet, A., Billot, J., Eds.; CRC Press Inc.: Boca Raton, Fl, 1990.
22. McRae, K. B.; Lidster, P. D.; De Marco, A. C.; Dick, A. J. Comparison of the polyphenol profiles of apple fruit cultivars by correspondence analysis. J. Sci. Food Agric. 1990, 50, 329-342.
23. Mears, R. G.; Shenton, A. J. Adulteration and characterization of orange and grapefruit juices. J. Food Technol. 1973, 8, 357-389.
24. Monties, B. Lignins. In Methods in plant biochemistry: Vol. 1; Dey, P. M., Harborne, J. B., Eds.; Academic Press: London, 1989; pp 113-157.
25. Mouly, P. P.; Arzouyan, C. R.; Gaydou, E. M.; Estienne, J. M. Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides. J. Agric. Food Chem. 1994, 42, 70-79.
26. Pérez-Ilzarbe, F. J.; Hernández, T.; Estrella, I. Phenolic compounds in apples: varietal differences. Z. Lebensm. Unters.-Forsch. 1991, 192, 551-554.
27. Pérez-Ilzarbe, F. J.; Martínez, V.; Hernández, T.; Estrella, I. Liquid chromatographic determination of apple pulp procyanidins. J. Liq. Chromatogr. 1992, 15, 637-646.
28. Pollard, A.; Timberlake, C. F. Fruit juices. In The biochemistry of fruits and their products: Vol. II; Hulme, A. C., Ed.; Academic Press: London and New York, 1970; pp 573-621.
29. Rouseff, R. L. Differentiating citrus juices using flavanone glycoside concentration profiles. In Adulteration of fruit juice beverages; Nagy, S., Attaway, J. A., Rhodes, M. E., Eds.; Marcel Dekker, Inc.: New York, 1988; pp 49-65.
30. Schnüll, H. Neue analytische methoden zur feststellung der authentizität (New analytical method for determinig the authenticity of fruit juices). Flüssiges Osbt. 1990, 57, 28-33; 36-42.
31. Spanos, G. A.; Wrolstad, R. E.; Heatherbell, D. A. Influence of processing and storage on the phenolic composition of apple juice. J. Agric. Food Chem. 1990, 38, 1572-1579.
32. Tomás-Barberán, F. A.; García-Viguera, C.; Nieto, J. L.; Ferreres, F.; Tomás-Lorente, F. Dihydrochalcones from apple juices and jams. Food Chem. 1993, 46, 33-36.
33. Toribio, J. L.; Lozano, J. E. Formation of 5-hydroxymethyl-furfural in clarified apple juice during heating at elevated temperatures. Food Sci. Technol. (London) 1987, 20, 59-64.
34. Towers, G. H. N. Metabolism of phenolic compounds in plants. In Biochemistry of phenolic compounds; Harborne, J. B., Ed.; Academic Press: London, 1964; pp 249-294.
35. Van Gorsel, H.; Li, C.; Kerbel, E. L.; Smits, M.; Kader, A. A. Compositional characterization of prune juice. J. Agric. Food Chem. 1992, 40, 784-789.
36. Wills, R. B. H.; Lim, J. S. K.; Greenfield, H. Composition of Australian foods. 40. Temperate fruits. Food Technol. Aust. 1987, 39, 520-521, 530.