Journal
ANTIOXIDANTS
Volume 2, Issue 3, Pages 181-193Publisher
MDPI
DOI: 10.3390/antiox2030181
Keywords
anthocyanidins; anthocyanins; flavanols; flavonols; phenolic acids; hydroxycinnamates; phytochemical compounds
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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.
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