Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “APPLES”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 1,189 records · Page 66Linked to original sources

Visualizing enzyme infusion into apple tissue.

Enzymes traditionally used in food processing are applied to ground or macerated tissue with little or no retention of cellular structure. More recently developed applications use enzymes to selectively alter tissue properties while retaining some structure. Process development has been hindered by the lack of conclusive evidence showing that enzyme infusion into plant tissue pieces is possible. This study provides direct evidence that such infusion is possible by using fluorescence microscopy to monitor vacuum infusion of fluorescein-labeled alpha-amylase into apple cubes. This method is generally applicable to any plant or animal tissue and to any macromolecule capable of derivatization.

Biotechnology↗

An improved, rapid in vitro method to measure antioxidant activity. Application On selected flavonoids and apple juice.

A rapid in vitro method for measuring antioxidant activity is presented, which enables the evaluation of health claims and the optimization of product development with respect to health protecting compounds. Antioxidant activity is assessed in a system in which lipid peroxidation is induced in male rat liver microsomes by ascorbic acid and FeSO(4). This method has been significantly improved by enabling the use of microtiter plates and an ELISA reader. Large numbers of samples can be analyzed with good reproducibility, which is necessary when dealing with microsomes possessing biological variability. An objective mathematical procedure has been developed to translate data obtained from the lipid peroxidation assay into a value describing the antioxidant activity. As an illustration the method has been applied to measure antioxidant activity of individual flavonoids and apple juice.

Animals↗

Thiolysis-HPLC characterization of apple procyanidins covering a large range of polymerization states.

Procyanidins from the cortex of two cider apple varieties (Malus domestica; Kermerrien and Avrolles) were extracted by solvents. After a solid-phase extraction step, they were fractionated by normal- or reversed-phase HPLC at the semipreparative scale to obtain a series of purified fractions covering a wide range of polymerization states. Freeze-dried fractions were characterized by reversed-phase HPLC following thiolysis. Elution on normal-phase HPLC gave oligomeric procyanidins fractions with (average degree of polymerization) values varying from 2 to 8, whereas polymeric fractions ( values varying from 7 to 190) were obtained by reversed-phase HPLC. Constitutive units were mainly (-)-epicatechin with a proportion above 95% for all fractions. Thiolysis yields were wholly homogeneous with an average value of 75%, which indicates that the efficiency of the reaction did not depend on the polymerization state of the procyanidin fractions.

Antioxidants↗

Wine production using yeast immobilized on apple pieces at low and room temperatures.

A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae strain AXAZ-1 on apple pieces. It was examined by electron microscope and studied during the fermentation of grape must for batch wine-making. The immobilized yeast showed an important operational stability without any decrease of its activity even at low temperatures (1-12 degrees C). Specifically, at 6 degrees C the biocatalyst favored wine production within 8 days, which is less time than is required for the natural fermentation of grape must. At 1 degrees C wine production was effected in 1 month. This speeding up of the fermentation could be accepted and adopted by the industry for scaling up the wine-making process. Total and volatile acidities were similar to those found in dry wines. The concentrations of higher alcohols (propanol-1 and isobutyl alcohol) were low. The presence of amyl alcohols proved to be temperature dependent and decreased with the temperature decrease. The values of ethyl acetate concentrations were relatively high, up to 154 mg/L. This probably contributes to the fruity aroma and excellent taste of the produced wines. There was no indication of vinegar odor in the product given that the volatile acidity was <0.47 g of acetic acid/L. From the GC-MS analysis it was concluded that cell immobilization did not create serious changes in the product (wine) with regard to the qualitative composition of the aroma compounds.

Alcohols↗

Determination of daminozide residues in apple pulp using HPLC-DAD-UV.

This paper reports an HPLC-UV method to determine daminozide residues in apple pulps adopting the recently introduced EU limit of 0.01 mg/kg for baby food preparation (Commission Directive 1999/39/CE). The method is based on alkaline hydrolysis of daminozide to N',N'-dimethylhydrazine (UDMH), which is recovered by distillation and subsequently derivatizated with salicyl aldehyde to salicyl aldehyde-N,N-dimethylhydrazone under strongly basic conditions. The resulting solution was cleaned up with Extrelut 20 NT and dichloromethane as eluent, then analyzed by HPLC with a C18 column and a mobile phase programmed from 50:50 AcCN/H(2)O to 100% AcCN. The salicyl aldehyde-N,N-dimethylhydrazone was selectively detected through two diagnostic UV absorption maxima at 295 and 325 nm, which have strong molar absorbivities. Recoveries of daminozide at 0.01 mg/kg were above 80%. The limits of detection (LODs) of salicyl aldehyde-N,N-dimethylhydrazone expressed as daminozide concentration were 100 pg/microL at 295 nm and 150 pg/microL at 325 nm, and the limits of quantitation (LOQs) of daminozide were 0.0013 mg/kg at 295 nm and 0.0022 mg/kg at 325 nm.

Gas Chromatography-Mass Spectrometry↗

Novel fatty acid esters of p-coumaryl alcohol in epicuticular wax of apple fruit.

Hexane extracts of epicuticular wax from cv. Gala apples were noted to have an unusual, broad absorbance maximum at approximately 258 nm, which led us to isolate and identify the primary UV-absorbing compounds. Column and thin-layer chromatography yielded a fraction that gave a series of paired, 260-nm-absorbing peaks on C(18) HPLC. These were shown to be a family of phenolic fatty acid esters, for which retention times increased with increasing fatty acid chain length, and paired peaks were esters of two related phenolics with the same fatty acid moiety. Alkaline hydrolysis of the esters released two water-soluble phenolics separable by C(18) HPLC. Electrospray ionization mass spectrometry gave a molecular mass of 150 for both, and (1)H NMR plus UV absorbance spectra identified them as E and Z isomers of p-coumaryl alcohol. Alkaline cleavage of the fatty acid esters in the presence of methanol or ethanol resulted in partial derivatization of E-p-coumaryl alcohol to the corresponding gamma-O-methyl or O-ethyl ether. Gradient HMQC NMR of the HPLC-purified stearate ester of E-p-coumaryl alcohol indicated that fatty acid esterification occurs at the gamma-OH rather than at the 4-OH on the phenyl ring. This is the first report of fatty acid esters of monolignols as a natural plant product.

Chromatography↗

Structural characterization of oligosaccharides and polysaccharides from apple juices produced by enzymatic pomace liquefaction.

Eight apple pomace liquefaction juices were produced to characterize soluble cell wall material released by the action of pectolytic and cellulolytic enzyme preparations. Very high colloid values from 9.7 to 19.6 g/L were recovered from the juices by ethanol precipitation. The crude polysaccharides consisted mainly of galacturonic acid (49-64 mol %), arabinose (14-23 mol %), galactose (6-15 mol %), and minor amounts of rhamnose, xylose, and glucose. Separation of the polysaccharides by anion-exchange chromatography yielded one neutral, one slightly acidic, and one acidic polymer accounting for 60% of total colloids. Preparative size exclusion chromatography of the acidic fractions resulted in four polymers of different molecular weights and different sugar compositions. Among them, high molecular weight arabinans and rhamnogalacturonans as well as oligomeric fractions consisting of only galacturonic acid could be found. Linkage studies were performed on neutral fractions from anion-exchange chromatography and size exclusion chromatography. They revealed highly branched arabinans, xyloglucans, and mainly type I arabinogalactans.

Beverages↗

Lower crop load for Cv. Jonagold apples (Malus x domestica Borkh.) increases polyphenol content and fruit quality.

The influence of crop load on fruit quality was investigated on 7-year-old slender spindle cv. Jonagold/M.9 apple trees. In mid June five different crop loads per tree were prepared by reducing the fruit number to average 30, 59, 104, 123, and 157 fruits per crown. The fruit from low-cropping trees had more red blush, a higher percentage of soluble solids in fruit flesh, and better flesh firmness in comparison to fruit from high-cropping trees. As the crop load decreased, the concentration of all phenolic compounds in the fruit samples (cortex plus skin) increased; concentrations of the most important individual fruit phenolics were also higher. When crop load fell from 157 to 30 fruits per crown, total polyphenols increased from an average of 1300 to 1680 mg/kg of fruit fresh weight (FW) (+29%), low molecular weight polyphenols increased from 1140 to 1570 mg/kg of FW (+38%), and high molecular weight polyphenols increased from 1740 to 2070 mg/kg of FW (+19%). The average increases in single polyphenols were even greater: chlorogenic acid (+82%); 4'-p-coumaroylquinic acid (+22%); catechin (+178%); and epicatechin (+71%). Ascorbic acid was not significantly dependent on crop load.

Agriculture↗

Can apple antioxidants inhibit tumor cell proliferation? Generation of H(2)O(2) during interaction of phenolic compounds with cell culture media.

It has recently been suggested that the ability of apple extracts to inhibit proliferation of tumor cells in vitro may be due to phenolic/flavonoid antioxidants. Our study demonstrates that this inhibition is caused indirectly by H(2)O(2) generated through interaction of the phenolics with the cell culture media. The results indicate that many previously reported effects of flavonoids and phenolic compounds on cultured cells may result from similar artifactual generation of oxidative stress. We suggest that in order to prevent such artifacts, the use of catalase and/or metmyoglobin in the presence of reducing agents should be considered as a method to decompose H(2)O(2) and prevent generation of other reactive oxygen species, which could affect cell proliferation. The use of tumor cells and "nontumor cells" in a bioassay to measure antioxidant activity, in this context, is potentially misleading and should be applied with caution.

Antioxidants↗

Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples.

The aims of this work were to evaluate the effects of different concentrations of hexanal, (E)-2-hexenal, hexyl acetate, and their mixtures on the fate of pathogenic species such as Escherichia coli, Salmonella enteritidis, and Listeria monocytogenes inoculated in model systems as well as the antimicrobial activity against the target species of the chosen molecules when added to the packaging atmosphere of inoculated fresh-sliced apples. The result obtained in this work pointed out the potential use of compounds such as hexanal, (E)-2-hexenal, and hexyl acetate for both the extension of shelf life and an improvement of hygienic safety of "minimally processed foods". In fact, hexanal, (E)-2-hexenal, and hexyl acetate had a significant inhibitory effect against pathogen microorganisms frequently isolated from raw materials (E. coli, S. enteritidis, and L. monocytogenes) when inoculated in both model and real systems. In this last condition, these compounds, at the levels used (150, 150, and 20 ppm for hexanal, hexyl acetate, and (E)-2-hexenal, respectively), displayed a bactericide effect on L. monocytogenes and they exhibited significant extensions of lag phase of E. coli and S. enteritidis inoculated at levels of 10(4)-10(5) CFU/g.

Acetates↗

Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices.

Five French cider apple varieties were compared on the basis of their detailed polyphenol profile in the cortex and in the juices. Among the factors studied, variety was the most important variability factor in fruits, whereas polyphenol profiles showed an overall stability from one year to another, and a limited decrease of polyphenol concentration was observed during the starch regression period of fruit maturation. In juices, procyanidins remained the preponderant polyphenol class with concentrations up to 2.4 g/L even in centrifuged juices. Compared to the fruits, the average degree of polymerization of procyanidins was significantly reduced in the juice. Centrifugation of the crude juice had only minor effects on the polyphenol composition. For one variety, highly polymerized procyanidins with average degrees of polymerization of 25 were shown to be soluble in the centrifuged juice at a concentration of close to 1.2 g/L. Oxygenation of the juices during processing resulted in a significant decrease of all classes of native polyphenols. Catechins and procyanidins were particularly affected by oxidation, whereas caffeoylquinic acid was partly preserved. The transfer of polyphenols after pressing was maximal for dihydrochalcones and minimal for procyanidins with extraction yield values close to 80 and 30%, respectively.

Beverages↗

Peroxidase activity and superficial scald development in apple fruit.

The relationship between soluble peroxidase (EC 1.11.1.7; POX) activity and the development of a chilling-related disorder, superficial scald, was studied in three apple fruit (Malus x domestica Borkh.) systems: a White Angel x Rome Beauty population with progeny with different scald susceptibilities; Delicious from three harvests with progressively declining scald susceptibility; and the scald-resistant Idared and the scald-susceptible Law Rome. Differences in incidence and severity of scald in progeny from White Angel x Rome Beauty progeny tended to show relationships with POX activity at harvest, but, overall, associations were not consistent. However, greater scald incidence and lower POX activity were found in less mature Delicious fruit than in later harvested fruit. Also, the scald-resistant Iotadared had a much higher POX activity compared with the scald-susceptible Law Rome. A general hypothesis that POX activity is related to scald susceptibility was generally supported, but exceptions were observed.

Cold Temperature↗

Bioactive metabolites from the fungus Nectria galligena, the main apple canker agent in Chile.

The phytopathogenic fungus Nectria galligena Bres. is the most common canker disease agent of hardwood trees. The terpenoids colletochlorin B, colletorin B, ilicicolin C, E, and F, as well as the phytotoxin alpha,beta-dehydrocurvularin have been isolated from liquid cultures of N. galligena obtained from the xylem of infected apple trees in central Chile. Ilicicolin C and F and alpha,beta-dehydrocurvularin were active against Pseudomonas syringae with IC50 values of 28.5, 28.5, and 14.2 microg/mL, respectively, in the same range as streptomycin and penicillin G (11 and 15 microg/mL, respectively). All of the compounds showed moderate inhibitory activity toward the enzymes acetylcholinesterase (AChE) and beta-glucuronidase. The most active enzyme inhibitors were colletochlorin B and ilicicolin C and E, with IC50 values of 30-36 microg/mL in the AChE assay and 32-43 microg/mL in the beta-glucuronidase test. All of the chlorinated compounds showed some toxicity toward human lung fibroblasts, with IC50 values in the range of 64-120 microg/mL. alpha,beta-Dehydrocurvularin proved to be the most toxic compound, showing IC50 values less than 12 microg/mL. The effect of the isolated compounds on seed germination and radicle and epicotyl growth was assessed in lettuce and millet seeds. At 100 and 200 microg/disk, alpha,beta-dehydrocurvularin significantly reduced radicle length and epicotyl growth in Lactuca sativa. This is the first report on the occurrence of colletochlorin B, colletorin B, ilicicolin C, E, and F, as well as alpha,beta-dehydrocurvularin associated to N. galligena.

Anti-Bacterial Agents↗

Relationship of superficial scald development and alpha-farnesene oxidation to reactions of diphenylamine and diphenylamine derivatives in Cv. Granny Smith apple peel.

Cv. Granny Smith apple fruit, treated at harvest with aqueous emulsions containing diphenylamine (DPA) and DPA derivatives, were evaluated for the peel disorder superficial scald (scald) after 6 months of cold storage at 1 degrees C plus 0 or 7 days at 20 degrees C. Metabolism of these derivatives and alpha-farnesene oxidation were also evaluated after 6 months. Derivatives substituted at the para position prevented scald, but scald developed on fruit treated with derivatives substituted in the amino, ortho, or meta positions. The extent of scald control was also dependent on the chemical nature of the functional group used to derivatize DPA. Hydroxylation of DPA and DPA derivatives during storage was not associated with scald control. Methoxylated DPA derivatives produced during storage resulted from O-methylation of C-hydroxylated derivatives rather than C-methoxylation of DPA. N-Nitrosodiphenylamine provided partial scald control, possibly resulting from its degradation to DPA, indicating that the amino hydrogen of DPA may be crucial for scald control. Results suggest that functional group position and chemical properties both contribute to the efficacy of DPA derivatives for scald control.

Cold Temperature↗

Influence of ethylene action, storage atmosphere, and storage duration on diphenylamine and diphenylamine derivative content of Granny Smith apple peel.

The application of diphenylamine (DPA) to prevent the apple peel disorder superficial scald can result in accumulation of a number of DPA derivatives resulting from C-nitration, C-hydroxylation, O-methylation, and N-nitrosation during fruit storage. As the presence of these compounds may be indicative of metabolic processes leading to superficial scald development, the contents of DPA and DPA derivatives were determined in fruits treated at harvest with DPA or DPA plus the ethylene action inhibitor 1-methylcyclopropene (1-MCP), which also prevents scald development. Influences of fruit maturity, storage environment, storage duration, and a 14 day poststorage ripening period on accumulation of DPA metabolites were also assessed. Poststorage ripening, 1-MCP treatment, and controlled atmosphere storage had varied effects on DPA derivative contents suggesting that reactive oxygen and nitrogen species, such as *OH, *NO, and *NO2, or enzyme-catalyzed reactions may be present during certain ripening and senescence-related physiological processes. Definitive correlations between superficial scald incidence and contents of specific derivatives were not observed.

Diphenylamine↗

Isolation of high-quality RNA from apple (Malus domestica) fruit.

It is difficult to isolate sufficient quantities of high-quality RNA from apple fruit. An abundance of polyphenolic compounds and polysaccharides and a relatively low concentration of RNA in the fruit tissue create conditions that hamper RNA isolation when standard techniques are used. We have developed two RNA isolation methods that include an initial homogenization and extraction with acetone or ethanol. These in turn remove the interfering compounds and precipitate the protein and nucleic acids for subsequent RNA extraction. The quality of RNA was satisfactory with both acetone and ethanol preparations; however, the acetone powder produced consistently higher quantities of RNA.

Acetone↗

Influence of Different Oxygen and Carbon Dioxide Concentrations during Storage on Production of Volatile Compounds by Starking Delicious Apples.

Starking Delicious apples were cold-stored in semicommercial chambers in normal atmosphere and in different controlled atmospheres in which oxygen and carbon dioxide were held at 1%, 2%, and 3% for 3, 5, and 7 months. After storage, fruit was kept at ambient temperature (20 degrees C) for 1, 5, and 10 days. The volatile emission was collected and analyzed. After all storage periods and conditions, the total aromatic volatile emission was higher than at commercial harvest. The highest emission of volatile components was obtained after 5 months of storage, in which controlled-atmosphere conditions gave a lower concentration than normal cold storage. Esters were the main volatiles detected (>98%). Acetate ester concentrations after all storage periods assayed were higher at 3% and 2% O(2)/CO(2). The components that contributed most to the characteristic aroma of Starking Delicious were ethyl 2-methylbutyrate, ethyl butyrate, and ethyl hexanoate. Their concentrations were higher after 5 months of storage and also during poststorage at ambient temperature (20 degrees C).

Journal Article↗

Anti-Helicobacter pylori agents from the cashew apple.

Anacardic acids and (E)-2-hexenal characterized from the cashew Anacardium occidentale L. (Anacardiaceae) apple have been found to exhibit antibacterial activity against the Gram-negative bacterium Helicobacter pylori, which is now considered to cause acute gastritis. The same antibacterial compounds have also been found to inhibit urease (EC 3.5.1.5).

Aldehydes↗