Phenolic composition of kiwifruit juice

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 6, 1999, Pages 2398-2403

  Dawes, Helen M ^a   Keene, Jeff B ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Juice processing; Kiwifruit; Phenolic compounds

Indexed keywords

CAFFEIC ACID DERIVATIVE; CATECHIN; CHLOROGENIC ACID; COUMARIC ACID; EPICATECHIN; FLAVONOL; KAEMPFEROL DERIVATIVE; PHENOL DERIVATIVE; PROCYANIDIN; PROTOCATECHUIC ACID; QUERCETIN DERIVATIVE;

ARTICLE; BEVERAGE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMISTRY; EXTRACTION; FOOD COMPOSITION; FRACTIONATION; FRUIT; FRUIT JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ACTINIDIA DELICIOSA;

EID: 0032765004     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9810261     Document Type: Article

References (41)

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 chromatography with photodiode-array detection. Chromatographia 1995, 41, 94-97.
4. Dawes, H., The Horticulture and Food Research Institute of New Zealand, unpublished results, 1993.
5. Dawes, H.; Struebi, P.; Boyes, S.; Heatherbell, D. Kiwifruit juice proteins: Characterisation and removal during the processing of clarified juice. Acta Hort. 1991, 297, 667-674.
6. Dawes, H.; Struebi, P.; Keene, J. Kiwifruit juice clarification using a fungal proteolytic enzyme. J. Food Sci. 1994, 59, 858-861.
7. Escribano-Bailón, T.; Gutiérrez-Fernández, Y.; Rivas-Gonzalo, J. C.; Santos-Buelga, C. Characterization of procyanidins of Vitis vinifera variety Tinta del Pais grape seeds. J. Agric. Food Chem. 1992, 40, 1794-1799.
8. Fernández de Simón, B.; Perez-Ilzarbe, J.; Hernández, T.; Goméz-Cordovés, C.; Estrella, I. Importance of phenolic compounds for the characterization of fruit juices. J. Agric. Food Chem. 1992, 40, 1531-1535.
9. Foo, L. Y.; Porter, L. J. The structure of tannins of some edible fruits. J. Sci. Food Agric. 1981, 32, 711-716.
10. Fuke, Y.; Matsuoka, H. Changes in content of pectic substances, ascorbic acid and polyphenols, and activity of pectinesterase in kiwifruit during growth and ripening after harvest J. Jpn. Soc. Food Sci. Technol. 1984, 31, 31-37.
11. Harbourne, J. B.; Marby, T. J.; Marby, H. In The Flavonoids; Academic Press: New York, 1975.
12. Heatherbell, D. A.; Strübi, P.; Wong, M.; Dawes, H.; Stanton, D. Browning and haze and sediment formation in kiwifruit juice concentrate. Proceedings of International Symposium of International Federation of Fruit Juice Producers; Kündig Druck AG: Zug, 1990; Vol. 20, pp 193-206.
13. Herrmann, K Nachweis nicht deklarierter Fruchtzusaetze in Obsterzeugnissen sowie deren Unverfälschtheit über die Bestimmung von Flavonoiden (Identification of undeclared addition of fruit pulps to fruit products and their authenticity by determination of the flavonoid compounds). Ind. Obst Gemüseverwert. 1994, 79, 443-447.
14. Jaworski, A. W.; Lee, C. Y. Fractionation and HPLC determination of grape phenolics. J. Agric. Food Chem. 1987, 35, 257-259.
15. Knackstedt, J.; Herrmann, K. Flavonolglykoside der Lorbeerblätter (Laurus nobilis L.) und der Sternanisfrüchte (Illicium verum Hook. fil) (Flavonol glycosides in laurel leaves (Laurus nobilis L.) and in star aniseed fruits (Illicium verum Hook. fil). Z. Lebensm. Unters. Forsch. 1981, 173, 288-290.
16. Lea, A. G. H.; Timberlake, C. F. The phenolics of ciders: effect of processing conditions. J. Sci. Food Agric. 1978, 29, 484-492.
17. Lea, A. G. H.; Bridle, P.; Timberlake, C. F.; Singleton, V. L. The procyanidins of white grapes and wine. Am. J. Enol. Vitic. 1979, 30, 289-300.
18. Macheix, J. J.; Fleuriet, A.; Billot, J. In Fruit Phenolics; CRC Press Inc.: Boca Raton, FL, 1990.
19. Mareck, U.; Galensa, R.; Herrmann, K. Identifizierung von Kiwi in Fruchtprodukten mittels HPLC (Identification of addition of kiwifruit to fruit products by HPLC). Z. Lebensm. Unters. Forsch. 1990, 191, 194-198.
20. Markham, K. R. Techniques of Flavonoid Identification; Academic Press: London, 1982.
21. Michaud, M. J.; Ane-Margail, M. Étude analytique des tanins catéchiques. Analytical study of tannins Bull Soc. Pharm. Bordeaux 1997, 116, 52-64.
22. Moller, B.; Herrmann, K. Analysis of quinic acid esters of hydroxycinnamic acids in plant material by capillary gas chromatography and high-performance liquid chromatography. J. Chromatogr. 1982, 241, 371-379.
23. Nagels, L.; Van Dongen, W.; De Brucker, J.; De Pooter, H. High-performance liquid chromatography separation of naturally occurring esters of phenolic acids. J. Chromatogr. 1979, 187, 181-187.
24. Okuse, I.; Ryugo, K. Compositional changes in the developing "Hayward" kiwifruit in California. J. Am. Soc. Hortic. Sci. 1981, 106, 73-76.
25. Oleszek, W.; Lee, C. Y.; Jaworski, A. W.; Price, K. R. Identification of some phenolic compounds in apples. J. Agric. Food Chem. 1988, 36, 430-432.
26. Oszmianski, J.; Ramos, T.; Bourzeix, M. Fractionation of phenolic compounds in red wine. Am. J. Enol. Vitic. 1988, 39, 259-262.
27. Park, E. Y.; Luh, B. S. Polyphenol oxidase of kiwifruit. J. Food Sci. 1985, 50, 678-684.
28. Risch, B.; Herrmann, K. Die Gehalte an Hydroxyzimtsäure-Verbindungen und Katechinen in Kern - und Steinobst (Contents of hydroxycinnamic acid compounds and catechins in pit- and stonefruits). Z. Lebensm. Unters. Forsch. 1988, 186, 225-230.
29. Ritter, G.; Hausen, E.; Dietrich, H.; Koch, S.; Jakob, H. Untersuchung des Polyphenolspektrums im Speierlingsaft (Investigation of the polyphenol spectrum of Sorbus domestica L.). Fluessiges Obst. 1993, 60, 435-439.
30. Schuster, B.; Herrmann, K. Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits. Phytochemistry 1985, 24, 2761.
31. Shahidi, F.; Naczk, M. In Food Phenolics. Sources Chemistry Effects Applications; Technomic Publishing Co.: Lancaster, PA, 1995.
32. Spanos, G. A.; Wrolstad, R A. Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice. J. Agric. Food Chem. 1990, 38, 1565-1571.
33. Spanos, G. A.; Wrolstad, R. A.; Heatherbell, D. A. Influence of processing and storage on the phenolic composition of apple juice. J. Agric. Food Chem. 1990, 38, 1572-1579.
34. Spanos, G. A.; Wrolstad, R. E. Phenolics of apple, pear and white grape juices and their changes with processing and storage - A review. J. Agric. Food Chem. 1992, 40, 1478-1487.
35. Wald, B.; Galensa, R. Nachweis von Fruchtsaftmanipulationen bei Apfel-und Birnensaft (Identification of fruit juice manipulation of apple and pear juices). Z. Lebensm. Unters. Forsch. 1989, 188, 107-114.
36. Webby, R. F. Flavonoid complement of cultivars of Actinidia deliciosa var. deliciosa, kiwifruit. NZ J. Crop Hortic. Sci. 1990, 18, 1-4.
37. Webby, R.; Wilson, R. D.; Ferguson, A. R. Leaf flavonoids of Actinidia. Biochem. Systemat. Ecol. 1994, 22, 277-286.
38. Wong, M.; Stanton, D. W. Effect of removal of amino acids and phenolic compounds on nonenzymic browning in stored kiwifruit concentrates. Lebensm. Wissensch. Technol. 1993a, 26, 138-144.
39. Wong, M.; Stanton, D. W. Effect of initial oxidation on ascorbic acid browning in stored kiwifruit juice and model concentrates. Lebensm. Wissensch. Technol. 1993b, 25, 574-578.
40. Young, H.; Paterson, V. J. The effects of harvest maturity, ripeness and storage on kiwifruit aroma. J. Sci. Food Agric. 1985, 36, 352-358.
41. Young, H.; Paterson, V. J. Characterisation of bound flavour components in kiwifruit. J. Sci. Food Agric. 1995, 68, 257-260.