Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

Acácio Antonio Ferreira Zielinski; Aline Alberti; Cíntia Maia Braga; Karolline Marques da Silva; Maria Helene Giovanetti Canteri; Luciana Igarashi Mafra; Daniel Granato; Alessandro Nogueira; Gilvan Wosiacki

doi:10.1016/j.lwt.2014.01.029

Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

Acácio Antonio Ferreira Zielinski
, Aline Alberti
, Cíntia Maia Braga
, Karolline Marques da Silva
, Maria Helene Giovanetti Canteri
, Luciana Igarashi Mafra
, Daniel Granato
, Alessandro Nogueira
, Gilvan Wosiacki

Universidade Estadual de Ponta Grossa
Universidade Federal do Paraná
Universidade Tecnológica Federal do Paraná

Research output: Contribution to journal › Article › peer-review

Abstract

The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy juices from Lis Gala and Fuji Suprema apples varieties, at three ripening stages (unripe, ripe and senescent) were investigated using Principal Component Analysis and Hierarchical Cluster Analysis. The commercial preparations enzymatic (Ultrazym^® AFPL; Pectinex^® Ultra Clear; Pectinex^® SMASH XXL; Panzym^® YieldMASH) increased the total phenolic compounds and ferric reducing capacity of the cloudy juice from unripe and ripe Lis Gala (respectively by 67 and 49% for unripe apples, and 28 and 33% for ripe apples) and unripe Fuji Suprema apples (23 and 55%), while for the ripe Fuji Suprema apples only Pectinex^® Ultra Clear and Panzym^® YieldMASH had this effect. No significant (p>0.05) was observed on senescent stage, whatever the enzymatic preparation. Enzymatic preparations could increase phenolic compounds concentration and antioxidant capacity of cloudy apple juice, but this effect depended on the maturity of the apples.

Original language	English
Pages (from-to)	223-229
Number of pages	7
Journal	LWT
Volume	57
Issue number	1
DOIs	https://doi.org/10.1016/j.lwt.2014.01.029
Publication status	Published - Jun 2014
Externally published	Yes

Keywords

Malus domestica Borkh
Pectolytic enzyme
Polyphenol

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10.1016/j.lwt.2014.01.029

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Ferreira Zielinski, A. A., Alberti, A., Maia Braga, C., Marques da Silva, K., Giovanetti Canteri, M. H., Igarashi Mafra, L., Granato, D., Nogueira, A., & Wosiacki, G. (2014). Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics. LWT, 57(1), 223-229. https://doi.org/10.1016/j.lwt.2014.01.029

@article{7acc38d2bcbb4772bc5b244e5fa88aa5,

title = "Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics",

abstract = "The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy juices from Lis Gala and Fuji Suprema apples varieties, at three ripening stages (unripe, ripe and senescent) were investigated using Principal Component Analysis and Hierarchical Cluster Analysis. The commercial preparations enzymatic (Ultrazym{\textregistered} AFPL; Pectinex{\textregistered} Ultra Clear; Pectinex{\textregistered} SMASH XXL; Panzym{\textregistered} YieldMASH) increased the total phenolic compounds and ferric reducing capacity of the cloudy juice from unripe and ripe Lis Gala (respectively by 67 and 49\% for unripe apples, and 28 and 33\% for ripe apples) and unripe Fuji Suprema apples (23 and 55\%), while for the ripe Fuji Suprema apples only Pectinex{\textregistered} Ultra Clear and Panzym{\textregistered} YieldMASH had this effect. No significant (p>0.05) was observed on senescent stage, whatever the enzymatic preparation. Enzymatic preparations could increase phenolic compounds concentration and antioxidant capacity of cloudy apple juice, but this effect depended on the maturity of the apples.",

keywords = "Malus domestica Borkh, Pectolytic enzyme, Polyphenol",

author = "\{Ferreira Zielinski\}, \{Ac{\'a}cio Antonio\} and Aline Alberti and \{Maia Braga\}, C{\'i}ntia and \{Marques da Silva\}, Karolline and \{Giovanetti Canteri\}, \{Maria Helene\} and \{Igarashi Mafra\}, Luciana and Daniel Granato and Alessandro Nogueira and Gilvan Wosiacki",

year = "2014",

month = jun,

doi = "10.1016/j.lwt.2014.01.029",

language = "English",

volume = "57",

pages = "223--229",

journal = "LWT",

issn = "0023-6438",

number = "1",

}

Ferreira Zielinski, AA, Alberti, A, Maia Braga, C, Marques da Silva, K, Giovanetti Canteri, MH, Igarashi Mafra, L, Granato, D, Nogueira, A & Wosiacki, G 2014, 'Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics', LWT, vol. 57, no. 1, pp. 223-229. https://doi.org/10.1016/j.lwt.2014.01.029

TY - JOUR

T1 - Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices

T2 - A study using chemometrics

AU - Ferreira Zielinski, Acácio Antonio

AU - Alberti, Aline

AU - Maia Braga, Cíntia

AU - Marques da Silva, Karolline

AU - Giovanetti Canteri, Maria Helene

AU - Igarashi Mafra, Luciana

AU - Granato, Daniel

AU - Nogueira, Alessandro

AU - Wosiacki, Gilvan

PY - 2014/6

Y1 - 2014/6

N2 - The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy juices from Lis Gala and Fuji Suprema apples varieties, at three ripening stages (unripe, ripe and senescent) were investigated using Principal Component Analysis and Hierarchical Cluster Analysis. The commercial preparations enzymatic (Ultrazym® AFPL; Pectinex® Ultra Clear; Pectinex® SMASH XXL; Panzym® YieldMASH) increased the total phenolic compounds and ferric reducing capacity of the cloudy juice from unripe and ripe Lis Gala (respectively by 67 and 49% for unripe apples, and 28 and 33% for ripe apples) and unripe Fuji Suprema apples (23 and 55%), while for the ripe Fuji Suprema apples only Pectinex® Ultra Clear and Panzym® YieldMASH had this effect. No significant (p>0.05) was observed on senescent stage, whatever the enzymatic preparation. Enzymatic preparations could increase phenolic compounds concentration and antioxidant capacity of cloudy apple juice, but this effect depended on the maturity of the apples.

AB - The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy juices from Lis Gala and Fuji Suprema apples varieties, at three ripening stages (unripe, ripe and senescent) were investigated using Principal Component Analysis and Hierarchical Cluster Analysis. The commercial preparations enzymatic (Ultrazym® AFPL; Pectinex® Ultra Clear; Pectinex® SMASH XXL; Panzym® YieldMASH) increased the total phenolic compounds and ferric reducing capacity of the cloudy juice from unripe and ripe Lis Gala (respectively by 67 and 49% for unripe apples, and 28 and 33% for ripe apples) and unripe Fuji Suprema apples (23 and 55%), while for the ripe Fuji Suprema apples only Pectinex® Ultra Clear and Panzym® YieldMASH had this effect. No significant (p>0.05) was observed on senescent stage, whatever the enzymatic preparation. Enzymatic preparations could increase phenolic compounds concentration and antioxidant capacity of cloudy apple juice, but this effect depended on the maturity of the apples.

KW - Malus domestica Borkh

KW - Pectolytic enzyme

KW - Polyphenol

UR - https://www.scopus.com/pages/publications/84894237298

U2 - 10.1016/j.lwt.2014.01.029

DO - 10.1016/j.lwt.2014.01.029

M3 - Article

AN - SCOPUS:84894237298

SN - 0023-6438

VL - 57

SP - 223

EP - 229

JO - LWT

JF - LWT

IS - 1

ER -

Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

Abstract

Keywords

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