Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth

Renard, Catherine M.G.C.; Dupont, N.; Guillermin, Pascale

doi:10.1016/j.phytochem.2007.02.012

Cited by 97 publications

(65 citation statements)

References 37 publications

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“…secoiridoids such as oleoeuropein) (Romani et al 1999). The accumulation pattern showed a high flavonoid concentration in young fruit when CHS, the first committed enzyme of the flavonoid pathway, is actively transcribed: this behavior is similar to that observed in citrus (Moriguchi et al 2001) and apple (Renard et al 2007) fruit. In general, previous studies performed in other crop species showed that flavonoids and their glycosides accumulate until tissues and organs cease to grow and then start decreasing (Kamsteeg et al 1980;Castillo et al 1992).…”

supporting

confidence: 54%

Flavonoid metabolism and gene expression in developing olive (Olea europaea L.) fruit

Martinelli

Tonutti

2012

Plant Biosystems - An International Journal Dealing with all As

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supporting

confidence: 54%

Flavonoid metabolism and gene expression in developing olive (Olea europaea L.) fruit

Martinelli

Tonutti

2012

Plant Biosystems - An International Journal Dealing with all As

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“…Proanthocyanidins tend to concentrate in the peel of fruits or the bran of grains. For example, the concentration of proanthocyanidins is higher in apples with peel than in apples without peel [46], being the degree of polymerisation higher in the peel than in the flesh [99].…”

Section: Food Sourcesmentioning

confidence: 99%

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

Serrano

Puupponen‐Pimiä

Dauer

et al. 2009

Molecular Nutrition Food Res

671

511

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Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30 000 Da, which are widely distributed in almost all plant foods and beverages. Proanthocyanidins and hydrolysable tannins are the two major groups of these bioactive compounds, but complex tannins containing structural elements of both groups and specific tannins in marine brown algae have also been described. Most literature data on food tannins refer only to oligomeric compounds that are extracted with aqueous‐organic solvents, but a significant number of non‐extractable tannins are usually not mentioned in the literature. The biological effects of tannins usually depend on their grade of polymerisation and solubility. Highly polymerised tannins exhibit low bioaccessibility in the small intestine and low fermentability by colonic microflora. This review summarises a new approach to analysis of extractable and non‐extractable tannins, major food sources, and effects of storage and processing on tannin content and bioavailability. Biological properties such as antioxidant, antimicrobial and antiviral effects are also described. In addition, the role of tannins in diabetes mellitus has been discussed.

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“…Furthermore, the concentration and average degree of procyanidin polymerization are related to organoleptic properties such as bitterness and astringency (Lea 1995). A broad variability of polyphenol concentrations in apples has been reported as a function of cultivar, fruit maturity, season, light exposure, geographic location, genetics, and storage conditions (Sanoner et al 1999;van der Sluis et al 2001;Guyot et al 2003;Vrhovsek et al 2004;Renard et al 2007;Wojdylo et al 2008). However, only a few studies have focused on the impact of drying processes on polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

Devic

Guyot

Daudin

et al. 2010

Food Bioprocess Technol

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A regular consumption of fresh or processed fruits can contribute to preventing cardiovascular diseases and cancer. Polyphenols, which are naturally present in fresh apples (Malus x domestica), are widely acknowledged as antioxidants. Cider apples contain high concentrations of polyphenols, but their composition differs markedly as a function of cultivar. Two of which were studied in this respect. The first cultivar was Marie Menard, which is highly concentrated in polyphenols and has a standard profile showing high levels of hydroxycinnamic acids and monomeric catechins, widely involved in oxidation reactions catalyzed by the polyphenol oxidase; the second one was Guillevic, which has an atypical phenolic profile for a cider apple, with highly polymerized procyanidins and no monomeric catechins, which thus induces a low sensitivity to enzymatic browning. Both cultivars were subjected to osmotic dehydration at two temperatures (45 and 60°C) or to convective air-drying, and a combination of the two processes was also tested. Phenolic compounds were quantified by high performance liquid chromatography for various processing times and regardless of the quantity of impregnated sugar. The results revealed different behaviors depending on the polyphenolic groups of compounds. Procyanidins were better preserved by the processes than hydroxycinnamic acids or monomeric catechins. Indeed, these latter groups of polyphenols were first of all involved in enzymatic browning but could also diffuse more easily as their molecular weight was lower. Polyphenol retention was also dependent on the process applied. Polyphenols were better retained by convective drying than by osmotic dehydration, and when soaking was applied as a pretreatment, polyphenol losses were limited during subsequent drying. Moreover, the level of sucrose impregnation could mask the astringency of procyanidins.

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Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth

Cited by 97 publications

References 37 publications

Flavonoid metabolism and gene expression in developing olive (Olea europaea L.) fruit

Flavonoid metabolism and gene expression in developing olive (Olea europaea L.) fruit

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

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