F. Tomas-barberan et Jc. Espin, Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables, J SCI FOOD, 81(9), 2001, pp. 853-876
Phenolic secondary metabolites play an important role in plant-derived food
quality, as they affect quality characteristics such as appearance, flavou
r and health-promoting properties. Their content in foods is affected by ma
ny factors that influence phenolic stability, biosynthesis and degradation.
In terms of their biosynthesis the key enzyme phenylalanine ammonia-lyase
(PAL) is especially relevant, as it can be induced by different stress (env
ironmental) conditions. In addition, polyphenol oxidases (PPO) and peroxida
ses (POD) are the main enzymes responsible for quality loss due to phenolic
degradation. The different factors affecting phenolic-related food quality
are reviewed. These include internal (genetic) and environmental (agronomi
c) factors, technological treatments applied during postharvest storage of
fruits and vegetables, as well as processing and storage of the processed p
roducts. The different strategies that are required to either maintain or e
nhance the phenolic-related quality of foods are critically reviewed. Genet
ic modification designed to decrease polyphenol oxidases or peroxidases is
not always a feasible method, owing to side problems related to the growth
and defence of the plant. Agronomic treatments can be used to enhance the p
henolic content and pigmentation of fruits and vegetables, although the inf
ormation available on this topic is very scarce and even contradictory. Som
e postharvest treatments (cold storage, controlled or modified atmospheres,
etc) can also improve phenolic-related quality, as well as new processing
methods such as irradiation (gamma, W), high-field electric pulses, high hy
drostatic pressures and microwaves. (C) 2001 Society of Chemical Industry.