Enzymatic synthesis and physicochemical characterisation of phloridzin oxidation products (POP), a new water-soluble yellow dye deriving from apple

Recovery and characterisation of coloured phenolic preparations from apple seeds

“…This is in disagreement to previous studies, reporting the existence of a lag period due to the necessary conversion of the enzyme into its active form (Guyot et al, 2007;Oszmianski & Lee, 1991). This lag phase, however, was significantly shortened by low amounts of o-diphenolic structures, such as chlorogenic acid (Oszmianski & Lee, 1991).…”

“…Most distinct increases of POPj contents were observed during the first 2 h (except for extract E), while only minor changes were observed thereafter. This is in accordance with previous findings, demonstrating the conversion of POPi into POPj to be very slow due to low affinity of mushroom PPO towards POPi (Guyot et al, 2007). Samples also showed considerable differences with regard to the conversion of phloridzin, phloretin 2 0 -xyloglucoside, chlorogenic acid and POPi (Fig.…”

“…1) could be elucidated by mass spectrometric and NMR spectroscopic experiments, revealing them to be monomeric instead of dimeric oxidation products of phloridzin as postulated earlier (Le Guernévé, Sanoner, Drilleau, & Guyot, 2004). In subsequent experiments the kinetics of their formation, their colouring properties and stability depending on pH value and temperature were investigated, indicating the potential use of POP as natural food colourants (Guyot, Serrand, Le Quéré, Sanoner, & Renard, 2007).…”

Phenolic and polysaccharidic composition of applesauce is close to that of apple flesh

“…The MS 3 fragmentation of the 305 aglycon ion showed a main fragment at m/z = 261 that corresponded to the loss of the carbonyl group (44 mass units). This compound was identified as the colourless compound resulting from the oxidation of phloridzin named POPi (colourless phloridzin oxidation product) (Guyot et al, 2007;Le Guernevé et al, 2004). Its amount was expressed in phloridzin equivalent and its concentration ranged from 13 mg/kg (cv.…”

Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace

“…More than 20,000 tons of apple pomace are produced per year and primarily used as cattle feed, although it still remains as a waste which causes economical and environmental problems. However, apple pomace, consisting of peel, seeds, core, stems and exhausted soft tissue, has long been recognised as a valuable material for nutritional, pharmacological or cosmetic purposes, as it is rich in dietary fibre and polyphenols (Ć etković et al, 2008;Guyot, Serrand, Le Queré, Sanoner, & Renard, 2007;Lu & Yeap Foo, 1997Sudha, Baskaran, & Leelavathi, 2007;Yeap Foo & Lu, 1999). The antioxidant capacity of apple pomace is related to its phenolic profile.…”