Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 3. Stability during Storage

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• 作者：Addie A. van der Sluis ; Matthijs Dekker ; and Martinus A. J. S. van Boekel
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：February 23, 2005
• 年：2005
• 卷：53
• 期：4
• 页码：1073 - 1080
• 全文大小：137K
• 年卷期：v.53,no.4(February 23, 2005)
• ISSN：1520-5118

文摘

Kinetic data are reported describing the stability of various classes of polyphenolic antioxidants in anapple juice enriched in these compounds as a function of storage temperature and oxygenconcentration. The most thermally sensitive compounds were the various quercetin glycosides andepicatechin, whereas phloridzin and chlorogenic acid were more stable. The quercetin glycosidesshowed differences in their stability: quercetin galactoside quercetin rhamnoside > quercetinglucoside/rutinoside > quercetin arabinoside. The effect of the presence of oxygen on the degradationrates was clear for only quercetin and to a lesser extent for epicatechin. Accelerated shelf-life testingof enriched apple juice during 4 days at 80 C showed decreases in the antioxidant activity of 20-40%. The parameters obtained were used to predict the stability at different storage conditions.Calculations showed that polyphenolic antioxidants and antioxidant activity of enriched apple juicewill be quite stable at ambient or refrigerated storage conditions up to half a year.Keywords: Antioxidant activity; quercetin glycosides; catechins; phloridzin; anthocyanins; chlorogenicacid; storage; apple juice; kinetics; shelf-life