Polyphenols of Traditional Apple Varieties - The Overview
Apples are one of the most popular foods around the world. However, recently there has been a growing interest in the preservation of traditional apple varieties. This interest has grown due to the studies that suggest that traditional apples contain higher amounts of polyphenolics and antioxidant a...
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2021-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/391026 |
| _version_ | 1798025596267134976 |
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| author | Ana-Marija Gotal Tihomir Kovač Ante Lončarić |
| author_facet | Ana-Marija Gotal Tihomir Kovač Ante Lončarić |
| author_sort | Ana-Marija Gotal |
| collection | DOAJ |
| description | Apples are one of the most popular foods around the world. However, recently there has been a growing interest in the preservation of traditional apple varieties. This interest has grown due to the studies that suggest that traditional apples contain higher amounts of polyphenolics and antioxidant activity compared to commercial ones. Polyphenolics in apples have gained much attention because of their beneficial effects on human health, and thus they became a quality trait of apples. Traditional apple varieties have the same groups of polyphenols as commercial ones and those are flavan-3-ols, phenolic acids, flavonols, dihydrochalcones, and anthocyanins. However, traditional apple varieties proved to be rich in some individual polyphenolics, such as procyanidins B1, B2, A2, epicatechin, quercetin-3-rutinoside, chlorogenic acid, etc. This chapter is underlying the great potential of traditional apple varieties as a source of some individual polyphenolics and natural antioxidants. |
| first_indexed | 2024-04-11T18:21:27Z |
| format | Article |
| id | doaj.art-d540f91ecbbc4a50ab8640468c61622a |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-04-11T18:21:27Z |
| publishDate | 2021-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-d540f91ecbbc4a50ab8640468c61622a2022-12-22T04:09:45ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232021-01-0113227729010.17508/CJFST.2022.13.2.17191Polyphenols of Traditional Apple Varieties - The OverviewAna-Marija Gotal0Tihomir Kovač1Ante Lončarić2Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, CroatiaApples are one of the most popular foods around the world. However, recently there has been a growing interest in the preservation of traditional apple varieties. This interest has grown due to the studies that suggest that traditional apples contain higher amounts of polyphenolics and antioxidant activity compared to commercial ones. Polyphenolics in apples have gained much attention because of their beneficial effects on human health, and thus they became a quality trait of apples. Traditional apple varieties have the same groups of polyphenols as commercial ones and those are flavan-3-ols, phenolic acids, flavonols, dihydrochalcones, and anthocyanins. However, traditional apple varieties proved to be rich in some individual polyphenolics, such as procyanidins B1, B2, A2, epicatechin, quercetin-3-rutinoside, chlorogenic acid, etc. This chapter is underlying the great potential of traditional apple varieties as a source of some individual polyphenolics and natural antioxidants.https://hrcak.srce.hr/file/391026polyphenolstraditional apple varietiesantioxidant activity |
| spellingShingle | Ana-Marija Gotal Tihomir Kovač Ante Lončarić Polyphenols of Traditional Apple Varieties - The Overview Croatian Journal of Food Science and Technology polyphenols traditional apple varieties antioxidant activity |
| title | Polyphenols of Traditional Apple Varieties - The Overview |
| title_full | Polyphenols of Traditional Apple Varieties - The Overview |
| title_fullStr | Polyphenols of Traditional Apple Varieties - The Overview |
| title_full_unstemmed | Polyphenols of Traditional Apple Varieties - The Overview |
| title_short | Polyphenols of Traditional Apple Varieties - The Overview |
| title_sort | polyphenols of traditional apple varieties the overview |
| topic | polyphenols traditional apple varieties antioxidant activity |
| url | https://hrcak.srce.hr/file/391026 |
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