Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits

Coimbra, Manuel A.; Nunes, Cláudia; Cunha, Pedro; Guiné, Raquel

doi:10.1007/s00217-011-1563-0

Cited by 30 publications

(13 citation statements)

References 35 publications

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“…When preparing the fruit powders, another aspect that should be considered is the formation of the compounds via Maillard reaction/caramelisation (Michalska, Wojdyło, et al, 2016). Newlyformed constituents after fruit drying were confirmed in pears (Coimbra, Nunes, Cunha, & Guiné, 2011), plum products (Michalska, Honke, Łysiak, & Andlauer, 2016;Michalska, Wojdyło, Lech, Łysiak, & Figiel, 2016), prunes, dried figs (Sanz, del Castillo, Corzo, & Olano, 2001) and selected berries (Megías-Pérez, Gamboa-Santos, Soria, Villamiel, & Montilla, 2014). Thus, Maillard reaction products might serve as a quality indicator for the dry powders.…”

Section: Introductionmentioning

confidence: 99%

Drying-induced physico-chemical changes in cranberry products

et al. 2018

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Sugar-free cranberry juice (XAD) and juice with 15% of maltodextrin were dried by freeze-, vacuum and spray drying methods. Total phenolics (589-6435mg/kg dry matter) including 5 flavonols, 3 phenolic acids, 2 procyanidins and 5 anthocyanins were stronger affected by juice formulation than by drying methods. Spray drying of juice, regardless of its formulation, was competitive to freeze drying in terms of polyphenols' retention. Increase in temperature up to 100°C during vacuum drying of XAD extracts resulted in degradation of polyphenolics (down to 4%), except chlorogenic acid. Its content increased with rise in temperature and accelerated hydroxymethylfurfural formation. The stronger the impact of drying, the more chlorogenic acid is present in cranberry products. In all powders analysed, formation of furoylmethyl amino acids was noted. Antioxidant capacity of cranberry products was influenced by juice formulation and was linked to content of polyphenols.

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Section: Introductionmentioning

confidence: 99%

Drying-induced physico-chemical changes in cranberry products

et al. 2018

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“…Antioxidant activity and in particular polyphenol contents of dried fruits are expected to be high due to their low moisture content with increased shelf life (Mariod, Ibrahim, Ismail, & Ismail, 2010). Dried fruits have been studied by many researchers (Breska et al, 2010;Coimbra, Nunes, Cunha, & Guiné, 2011;Ferreira et al, 2002;Marelli et al, 2012;Rivero-Cruz, Zhu, Kinghorn, & Wu, 2008). The drying of fruits is a very ancient practice for food preservation still in use nowadays.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activities of some dried fruits consumed in Algeria

Ouchemoukh

Hachoud

Boudraham

et al. 2012

LWT - Food Science and Technology

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“…However, if the residual moisture content is above 10%, it can favor the development of fungi and bacteria, as well as enable the hydrolytic activity of several enzymes present in plant cells, leading to the oxidation and degradation of the active compounds and may thus influence their biological activity. Thus, the application of appropriate drying methodologies for each species is necessary to preserve the active substances [9,13,14].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower

Guiné

Pedro²,

Matos³

et al. 2016

Food Measure

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The objective of this work was to characterize the thistle flower in relation to the composition of phenolic compounds and antioxidant activity, as well as the evaluation of the stability of the phenols along the digestive tract. In addition, the effect of drying temperature was evaluated and the composition in polysaccharides was also studied. For this, samples of thistle flower were lyophilized and dried at 40, 50 and 60 ºC. Methanol:acetic acid (98:2 v/v) and acetone:water (60:40 v/v) extracts were obtained and analysed for antioxidant activity, phenolic compounds, ortho-diphenols, flavonoids, phenolic acids and polysaccharides, using colorimetric methods, HPLC and GC-FID. The results showed that the phenolic compounds and antioxidant activity with ABTS or DPPH methods on thistle flower decreased by 20%, 34% and 72%, respectively, with increasing temperature from 40 to 60 ºC. The amount of compounds available for intestinal absorption decreased along the gastrointestinal system, by 15% to 50%. The presence of sugars constituent of pectic polysaccharides was observed (101.6-222.0 mg/g) as well as of hydroxybenzoic (0.19-1.26 mg/g) and hydroxycinnamic acids (1.57-5.59 mg/g). As a conslusion it was found that thistle flower is rich in bioactive compounds with potential importance for the human health.

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Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits

Cited by 30 publications

References 35 publications

Drying-induced physico-chemical changes in cranberry products

Drying-induced physico-chemical changes in cranberry products

Antioxidant activities of some dried fruits consumed in Algeria

Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower

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