Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 4 (1) 2005 pp. 83-91

Bogdan Sieliwanowicz, Aurelia G. Hałasińska, Maria Trzcińska, Aleksander Jakubowski, Janusz Lipowski, Sylwia Skąpska

CHANGES OF PHENOL COMPOUNDS CONTENT, COLOR PARAMETERS AND ANTIOXIDANT ACTIVITY DURING STORAGE OF JUICES FROM SELECTED APPLE VARIETIES

Abstract The juice from mixture of apples comprised of 80% ‘Szampion’ variety (high phenol compounds content and high antioxidant activity) and 20% ‘Lobo’ variety (high polyphenol oxidase activity) was characterized during storage by a higher physical and biochemical stability in comparison with homogeneous juices obtained from the same, single apple varieties. It is suggested that the decrease of content of chlorogenic acid and epicatechine induced by polyphenol oxidase activity at the stage of mixed juice preparation, was the main cause for these differences. During one year storage of mixed juice, in contrast to the homogeneous juices stored during 5 months, their antioxidant activity was preserved at the same level whereas the decrease of phenol compounds content characteristic for apples was distinctly lower and refers mainly to chlorogenic acid.
Keywords: apple juice, storage, phenol compounds, color parameters, antioxidant activity
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/8_1_2005.pdf

For citation:

MLA Sieliwanowicz, Bogdan, et al. "CHANGES OF PHENOL COMPOUNDS CONTENT, COLOR PARAMETERS AND ANTIOXIDANT ACTIVITY DURING STORAGE OF JUICES FROM SELECTED APPLE VARIETIES." Acta Sci.Pol. Technol. Aliment. 4.1 (2005): 83-91.
APA Sieliwanowicz B.,G. Hałasińska A.,Trzcińska M.,Jakubowski A.,Lipowski J.,Skąpska S. (2005). CHANGES OF PHENOL COMPOUNDS CONTENT, COLOR PARAMETERS AND ANTIOXIDANT ACTIVITY DURING STORAGE OF JUICES FROM SELECTED APPLE VARIETIES. Acta Sci.Pol. Technol. Aliment. 4 (1), 83-91
ISO 690 SIELIWANOWICZ, Bogdan, et al. CHANGES OF PHENOL COMPOUNDS CONTENT, COLOR PARAMETERS AND ANTIOXIDANT ACTIVITY DURING STORAGE OF JUICES FROM SELECTED APPLE VARIETIES. Acta Sci.Pol. Technol. Aliment., 2005, 4.1: 83-91.