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

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

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Received: 8 August 2013; in revised form: 3 September 2013 / Accepted: 6 September 2013 / Published: 18 September 2013
(This article belongs to the Special Issue Plant Antioxidants)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.
Keywords: anthocyanidins; anthocyanins; flavanols; flavonols; phenolic acids; hydroxycinnamates; phytochemical compounds
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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.

AMA 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(3):181-193.

Chicago/Turabian Style

Francini, Alessandra; Sebastiani, Luca. 2013. "Phenolic Compounds in Apple (Malus x domestica Borkh.): Compounds Characterization and Stability during Postharvest and after Processing." Antioxidants 2, no. 3: 181-193.

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