title: Phenolic Compounds in Apple (Malus x domestica Borkh.): Compounds Characterization and Stability during Postharvest and after Processing.
abstract: This paper summarizes the information on the occurrence of phenolic compounds in apple (Malus x domestica Borkh.) fruit and juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, we will focus on the main apples phenolic compounds with special reference to changes induced by apple cultivar, breeding approaches, fruit postharvest and transformation into juice.
authors.affiliation: BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, Pisa I-56127, Italy. francini@sssup.it.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Francini
authors.affiliation: BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, Pisa I-56127, Italy. luca.sebastiani@sssup.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Sebastiani
keywords: anthocyanidins; anthocyanins; flavanols; flavonols; hydroxycinnamates; phenolic acids; phytochemical compounds