Changes of natural antioxidants - ascorbic acid, polyphenols and anthocyanins in apples, potatoes and plant berries during their storage
Lachman, J. | Orsak, M. | Hamouz, K. | Pivec, V. (Ceska Zemedelska Univ., Prague (Czech Republic). Agronomicka Fakulta)
Apples and potatoes are significant sources of polyphenols and ascorbic acid as antioxidants with benefit effects on human health. They are closely connected in antioxidant network because ascorbic acid reduces oxidized quinones back to polyphenols. Changes in their content were determined in three apple varieties and four potato varieties during their storage. It was found significant varietal dependency, in lesser extent year of cultivation. During cold storage at +5 deg C for six months content of ascorbic acid and total polyphenols significantly decreased. Ascorbic acid added to thickened extracts of elderberries and red grapes skins caused higher degradation of red anthocyanins during their storage period for 167-194 days. The anthocyanins were reduced to colourless leucoanthocyanidin forms.
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