PHENOLICS IN APPLES AND PROCESSED APPLE PRODUCTS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):383–388
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ABSTRACT
The polyphenolics in a human diet may prevent many diseases characteristic of modern societies. Series of research and results reviews show preventive effects of polyphenolics on cardiovascular diseases, aging related diseases or some types of cancers. Despite of scientific facts which prove the positive health effect of these substances, the knowledge about sources and variability of these compounds in plant material is far from complete. For the European consumer’s a very important source of polyphenolics are apples and processed apple products. Average dessert apples contain 450 mg of different polyphenolics. In the case of cider apple cultivars the content may even amount to 2500 mg/kg. Results obtained indicate that phenolics content in apples after harvest remains at a relatively constant level during cold storage. A significant decrease of phenolics takes place during processing of fruits into juices; however the choice of proper production technology and cultivar may allow obtaining products rich in polyphenolics.
ISSN:1230-0322