1996
DOI: 10.1016/0925-5214(95)00056-9
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Polyphenol polymerisation involvement in apple superficial scald

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Cited by 33 publications
(19 citation statements)
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“…salivarius, the loss of total phenols was significantly greater (p-value < 0.05) for those apple samples reaching a higher water activity at the end of the drying step (AD_0.45 samples). This direct relationship between the number of living cells and the content of total phenols was previously observed by Akman et al [7] in samples impregnated with Lactobacillus paracasei and suggests that probiotic cells that were efficiently attached to the apple structure protected phenolic compounds from degradation caused by the attack of reactive oxygen species or by the polymerization of the monomeric phenolic compounds [46].…”
Section: Antioxidant Properties Change During Snack Storagesupporting
confidence: 74%
“…salivarius, the loss of total phenols was significantly greater (p-value < 0.05) for those apple samples reaching a higher water activity at the end of the drying step (AD_0.45 samples). This direct relationship between the number of living cells and the content of total phenols was previously observed by Akman et al [7] in samples impregnated with Lactobacillus paracasei and suggests that probiotic cells that were efficiently attached to the apple structure protected phenolic compounds from degradation caused by the attack of reactive oxygen species or by the polymerization of the monomeric phenolic compounds [46].…”
Section: Antioxidant Properties Change During Snack Storagesupporting
confidence: 74%
“…The oxidative process associated with scald and triggered by CTols likely involves the activity of several reactive oxygen species (ROS), leading to the unrecoverable disruption of membranes and other cell components (Piretti et al, 1996;Rao et al, 1998;Isidoro and Almeida 2006;Whitaker, 2007;Zubini et al, 2007;Whitaker, 2000;Whitaker et al, 2009). It is generally accepted that late harvested apples are less susceptible to scald and that this difference may be due to higher content of antioxidants (Barden and Bramlage, 1994a,b).…”
Section: Relationship Between Fruit Antioxidant Capacity and Superficmentioning
confidence: 97%
“…8,18,19) Polyphenol oxidase (PPO), a metallo-enzyme containing copper as a prosthetic group, is a key enzyme of browning. 20,21) These enzymes are ubiquitous in plants, and they are present in particularly high amounts in apples, pears, litchis, mangoes, potatoes, and mushrooms. 22,23) The browning problem due to PPO also appears in grated ginger products, but it appears that there is no report regarding enzymatic browning of ginger products.…”
Section: Ppo Inactivationmentioning
confidence: 99%