van der Sluis Addie A, Dekker Matthijs, van Boekel Martinus A J S
Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
J Agric Food Chem. 2005 Feb 23;53(4):1073-80. doi: 10.1021/jf040270r.
Kinetic data are reported describing the stability of various classes of polyphenolic antioxidants in an apple juice enriched in these compounds as a function of storage temperature and oxygen concentration. The most thermally sensitive compounds were the various quercetin glycosides and epicatechin, whereas phloridzin and chlorogenic acid were more stable. The quercetin glycosides showed differences in their stability: quercetin galactoside approximately quercetin rhamnoside > quercetin glucoside/rutinoside > quercetin arabinoside. The effect of the presence of oxygen on the degradation rates was clear for only quercetin and to a lesser extent for epicatechin. Accelerated shelf-life testing of enriched apple juice during 4 days at 80 degrees 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 juice will be quite stable at ambient or refrigerated storage conditions up to half a year.
报告了动力学数据，这些数据描述了富含各类多酚抗氧化剂的苹果汁中，这些化合物的稳定性与储存温度和氧气浓度的关系。热稳定性最差的化合物是各种槲皮素糖苷和表儿茶素，而根皮苷和绿原酸则更稳定。槲皮素糖苷的稳定性存在差异：槲皮素半乳糖苷≈槲皮素鼠李糖苷＞槲皮素葡萄糖苷/芦丁糖苷＞槲皮素阿拉伯糖苷。氧气的存在对降解速率的影响仅在槲皮素中明显，对表儿茶素的影响较小。在80℃下对富含苹果汁进行4天的加速货架期测试表明，抗氧化活性降低了20%-40%。获得的参数用于预测不同储存条件下的稳定性。计算表明，富含苹果汁的多酚抗氧化剂和抗氧化活性在常温或冷藏储存条件下长达半年将相当稳定。
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