Intensity of red pigmentation in apples and its influence on phenolic compounds content and antioxidant activity;Intensidade de pigmentação vermelha em maçãs e sua relação com os teores de compostos fenólicos e capacidade antioxidativa

Ciencia e Tecnologia de Alimentos

Volumn 29, Issue 1, 2009, Pages 148-154

  Zardo, Danianni Marinho ^a   Dantas, Ana Paula ^a   Vanz, Ricardo ^b   Wosiacki, Gilvan ^a   Nogueira, Alessandro ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b Rio das Pedras   (Brazil)

Author keywords

Antioxidant activity; Apple; Apple juice; Color juice; Phenol

Indexed keywords

MALUS X DOMESTICA;

EID: 67649855140     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/s0101-20612009000100023     Document Type: Article

References (38)

1. Associação Brasileira de Produtores de Maçã - ABPM. Dados estatísticos sobre a cultura da macieira. Disponível em:. Acesso em: 04 Fev. 2007.
2. AWAD, M. A.; De JAGER, A.; Van WESTING, L. M. Flavonoid and clorogenic acid levels in apple fruit characterization of variation. Science Horticultural, v. 83, n. 3-4, p. 249-263, 2000.
3. AWAD, M. A. et al. Flavonoid and chlorogenic acid changes in skin of «Elstar» and «Jonagold» apples during development and ripening. Science Horticultural, v. 90, n. 1-2, p. 69-83, 2001.
4. BENZIE, I. F. F.; STRAIN, J. J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Analytical Biochemistry, v. 239, n. 1, p. 70-76, 1996.
5. CAMILO, A. P.; DENARDI, F. Cultivares: Descrição e comportamento no sul do Brasil. In: EPAGRI. A cultura da macieira. Florianópolis: EPAGRI, 2002. Cap. 5, p. 113-168.
6. CAO, G. et al. Increase in human plasma antioxidant capacity after consumption of controlled diets high in fruits and vegetables. American Journal of Clinical Nutrition, v. 68, p. 1081-1087, 1998.
7. EBERHARDT, M. V.; LEE, C. Y.; LIU, R. H. Antioxidant activity of fresh apples. Nature, v. 405, n. 6789, p. 903-904, 2000.
8. EPAGRI. A Cultura da Macieira. 2 ed. Florianópolis: EPAGRI, 2002. p.743.
9. FULEKI, T.; FRANCIS, F. J. Quantitative determination of anthocyanins. Determination of total anthocyanins and degradation index for cranberry juice. Journal Food Science, v. 33, n. 1, p. 78-83, 1968.
10. GIL, M. I.; HOLCROFT, D. M.; KADER, A. A. Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments. Journal Agricultural of Food Chemistry, v. 45, n. 5, p. 1662-1667, 1997.
11. KAUR, C.; KAPOOR, H. C. Antioxidants in fruits and vegetables - the millennium's health. International Journal of Food Science and Technology, v. 36, n. 7, p. 703-725, 2001.
12. LATTANZIO, V. et al. Low temperature metabolism of apple phenolics and quiescence of Phlyctaena vagabunda. Journal of Agricultural and Food Chemistry, v. 49, n. 12, p. 5817-5821, 2001.
13. LEA, A.; DRILLEAU, J. F. Cider-making. In: Fermented Beverage Production. London: Ed. LEA, 2003. p. 59-87.
14. LEE, K. W. et al. Major phenolics in apple and their contribution to the total antioxidant capacity. Journal Agricultural of Food Chemistry, v. 51, n. 22, p. 6516-6520, 2003.
15. MATHEW, A. G.; PARPIA, H. A. B. Food browning as a polyphenol reaction. Advance Food Research, v. 75, n. 19, p. 75-145, 1971.
16. MAZZA, G.; MINIATI, E. Anthocyanins in fruits, vegetables, and grains. Boca Raton, FL: CRC Press, Inc., 1994. 362p.
17. McGHIE, T. K.; HUNT, M.; BARNETT, L. E. Cultivar and growing region determine the antioxidant polyphenolic concentration and composition of apples grown in New Zealand. Journal of Agricultural and Food Chemistry, v. 53, n. 8, p. 3065-3070, 2005.
18. NICOLAS, J. J. et al. Enzymatic browning reactions in apple and apple products. Critical Reviews in Food Science and Nutrition, v. 34, n. 2, p. 109-157, 1994.
19. NOGUEIRA, A. Tecnologia de processamento sidricola. Efeitos do oxigênio e do nitrogênio na fermentação lenta da sidra. Curitiba, 2003. PhD Thesis, Universidade Federal do Paraná.
20. OOMAH, B. D.; MAZZA, G. Functional Foods. In: FRANCIS, F. J. The Wiley Encyclopedia of Science & Technology. 2 ed. New York, NY: Wiley, 2000. v. 2, p. 1176-1182.
21. OSZMIANSKI, J.; LEE, C. Y. Enzymic oxidative reaction of catechin and chlorogenic acid in a model system. Journal of Agricultural and Food Chemistry, v. 38, n. 5, p. 1202-1204, 1990.
22. PEREZ-ILZARBE, J.; HERNANDEZ, T.; ESTRELLA, I. Phenolic Compounds in Apples: varietal differences. Zeitschrift für Lebensmittel - Untersuchung und Forschung, n. 6, p. 551-554, 1991.
23. PODSEDEK, A. et al. Compositional characterisation of some apple varieties. European Food Research and Technology, v. 210, n. 4, p. 268-272, 2000.
24. PULIDO, R.; BRAVO, L.; SAURA-CALIXTO, F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry, v. 48, n. 8, p. 3396-3402, 2000.
25. REAY, P. F. The role of low temperatures in the development of the red blush on apple fruit ("Granny Smith"). Science Horticulturae, v. 79, n. 1-2, p. 113, 1999.
26. RICE-EVANS, C.; MILLER, N.; PAGANGA, G. Antioxidant properties of phenolic compounds. Trends in Plant Science, v. 2, n. 4, p. 304-309, 1997.
27. SHAHIDI, F.; NACZK, M. Phenolics in Food and Nutraceticals. New York: CRC Press, 2004. 365p.
28. SHAHIDI, F.; HO, C. T. Phytochemicals and phytopharmaceuticals. Champaign: ACS Press, 2000.
29. SHAHIDI, F.; FINLEY, J. W. Omega-3 fatty acids: Chemistry, nutrition and health effects. Washington: American Chemistry Society, 2001. ACS Symposium Series 788.
30. SHI, J.; MAZZA, G.; MAGUER, M. L. Functional foods: Biochemical and Processing Aspects. Ontaryo: CRC Press, 2002. p. 432.
31. SINGLETON, V. L.; ROSSI, J. A. Colorimetry of total phenolic with phosphomolibdic acid reagent. American Journal of Enology and Viticulture, n. 16, p. 144-158, 1965.
32. SPANOS, G. A.; WROLSTAD, R. E. Phenolics of apple, pear, and white grape juices and their changes with processing and storage-a review. Journal of Agricultural and Food Chemistry, v. 40, n. 9, p. 1478-1487, 1992.
33. TSAO, R. et al. Which polyphenolic compounds contribute to the total antioxidant activities of apple? Journal of Agricultural and Food Chemistry, v. 53, n. 12, p. 4989-4995, 2005.
34. Van DER SLUIS, A. A. et al. An improved, rapid in vitro method to measure antioxidant activity. Application on selected flavonoids and apple juice. Journal of Agricultural and Food Chemistry, v. 48, n. 9, p. 4116-4122, 2000.
35. Van DER SLUIS, A. A. et al. F. Activity and concentration of polyphenolic antioxidants in apple: Effect of cultivar, harvest year, and storage conditions. Journal of Agricultural and Food Chemistry, v. 49, n. 8, p. 3606-3613, 2001.
36. WROLSTAD, R. E. Anthocyanins, in Natural Food Colorants: Science and Technology. Lauro, G. J.; Francis, F. J. (Eds.). New York: Marcel Dekker Inc., 2000. p. 237-252.
37. YANISHLIEVA-MASLAROVA, N. V.; HEINONEN, I. M. Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas. In: POKORNY, J.; NEDYALKA YANISHLIEVA, M. G. Antioxidants in Foods. Boca Raton: Academic Press, 2001.
38. ZABETAKIS, I.; LECLERC, D.; KAJDA, P. The effect of high hydrostatic pressure on strawberry anthocyanins. Journal of Agricultural and Food Chemistry, v. 48, n. 7, p. 2749-2754, 2000.