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Antioxidants 2013, 2(3), 181-193; doi:10.3390/antiox2030181

Phenolic Compounds in Apple (Malus x domestica Borkh.): Compounds Characterization and Stability during Postharvest and after Processing

BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, Pisa I-56127, Italy
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Received: 8 August 2013 / Revised: 3 September 2013 / Accepted: 6 September 2013 / Published: 18 September 2013
(This article belongs to the Special Issue Plant Antioxidants)
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Abstract

This paper summarizes the information on the occurrence of phenolic compounds in apple (Malus x domestica Borkh.) fruit and juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, we will focus on the main apples phenolic compounds with special reference to changes induced by apple cultivar, breeding approaches, fruit postharvest and transformation into juice. View Full-Text
Keywords: anthocyanidins; anthocyanins; flavanols; flavonols; phenolic acids; hydroxycinnamates; phytochemical compounds anthocyanidins; anthocyanins; flavanols; flavonols; phenolic acids; hydroxycinnamates; phytochemical compounds
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Francini, A.; Sebastiani, L. Phenolic Compounds in Apple (Malus x domestica Borkh.): Compounds Characterization and Stability during Postharvest and after Processing. Antioxidants 2013, 2, 181-193.

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