Apple phenolics and their contribution to enzymatic browning reactions
Open Access
- 1 January 2014
- journal article
- Published by Polish Botanical Society in Acta Societatis Botanicorum Poloniae
- Vol. 58 (2) , 273-283
- https://doi.org/10.5586/asbp.1989.023
Abstract
Chlorogenic acid, epicatechin, procyanidin B2 and C1 were isolated from apple skin. These compounds as well as quercetine and phloretine glycosides isolated from apples were studied individually and as mixtures for their participation in the enzymatic browning reactions. The importance of quercetine glycosides and the synergistic effect of phloridzin and phloretine xyloglucoside with chlorogenic acid and flavans in the browning reaction are reported.Keywords
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