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Scientific paper - Review paper
Polyphenols of Traditional Apple Varieties - The Overview
Croatian journal of food science and technology, 13 (2021), 2; 277-290. https://doi.org/10.17508/CJFST.2022.13.2.17
Gotal, Ana-Marija; Kovač, Tihomir; Lončarić, Ante

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Gotal, A. M., Kovač, T. & Lončarić, A. (2021). Polyphenols of Traditional Apple Varieties - The Overview. Croatian journal of food science and technology, 13. (2), 277-290. doi: 10.17508/CJFST.2022.13.2.17

Gotal, Ana Marija, et al. "Polyphenols of Traditional Apple Varieties - The Overview." Croatian journal of food science and technology, vol. 13, no. 2, 2021, pp. 277-290. https://doi.org/10.17508/CJFST.2022.13.2.17

Gotal, Ana Marija, Tihomir Kovač and Ante Lončarić. "Polyphenols of Traditional Apple Varieties - The Overview." Croatian journal of food science and technology 13, no. 2 (2021): 277-290. https://doi.org/10.17508/CJFST.2022.13.2.17

Gotal, A. M., Kovač, T. and Lončarić, A. (2021) 'Polyphenols of Traditional Apple Varieties - The Overview', Croatian journal of food science and technology, 13(2), pp. 277-290. doi: 10.17508/CJFST.2022.13.2.17

Gotal AM, Kovač T, Lončarić A. Polyphenols of Traditional Apple Varieties - The Overview. Croatian journal of food science and technology [Internet]. 2021 December 15 [cited 2025 February 03];13(2):277-290. doi: 10.17508/CJFST.2022.13.2.17

A. M. Gotal, T. Kovač and A. Lončarić, "Polyphenols of Traditional Apple Varieties - The Overview", Croatian journal of food science and technology, vol. 13, no. 2, pp. 277-290, December 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:367849. [Accessed: 03 February 2025]

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Metadata
Title (english)Polyphenols of Traditional Apple Varieties - The Overview
AuthorAna-Marija Gotal
AuthorTihomir Kovač
AuthorAnte Lončarić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Review paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 13, no. 2, pp. 277-290
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2022.13.2.17
URN:NBNurn:nbn:hr:109:367849
Publication2021-12-15
Document URLhttps://hrcak.srce.hr/269604
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 10:34:56