Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder

Zorić, Zoran; Pelaić, Zdenka; Pedišić, Sandra; Garofulić, Ivona Elez; Kovačević, Danijela Bursać; Dragović–Uzelac, Verica

doi:10.1016/j.lwt.2017.01.049

Cited by 40 publications

(29 citation statements)

References 29 publications

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“…Zamora et al reported significant decrease in the total antioxidant activity of 26 varieties of teas within three months of storage at room temperature of 25 °C [ 24 ]. The results of present study are also consistent with the findings of Zorić et al who reported major decline in the antioxidant activity of Marasca sour cherry powder at 37 °C compared to the samples stored at 4 °C [ 25 ]. The authors further highlighted that the antioxidant capacity of the samples at 4 °C after 12 months were almost same to that of 37 °C after a mere three months, indicating faster degradation of the phenolic compounds at higher temperatures.…”

Section: Resultssupporting

confidence: 93%

Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

et al. 2018

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The phenolic constituents in Piper betle are well known for their antioxidant potential; however, current literature has very little information on their stability under the influence of storage factors. Present study evaluated the stability of total phenolic content (TPC) and antioxidant activity together with individual phenolic constituents (hydroxychavicol, eugenol, isoeugenol and allylpyrocatechol 3,4-diacetate) present in dried Piper betle’s extract under different storage temperature of 5 and 25 °C with and without light for a period of six months. Both light and temperature significantly influenced TPC and its corresponding antioxidant activity over time. More than 95% TPC and antioxidant activity was retained at 5 °C in dark condition after 180 days of storage. Hydroxychavicol demonstrated the best stability with no degradation while eugenol and isoeugenol displayed moderate stability in low temperature (5 °C) and dark conditions. 4-allyl-1,2-diacetoxybenzene was the only compound that underwent complete degradation. A new compound, 2,4-di-tert-butylphenol, was detected after five weeks of storage only in the extracts exposed to light. Both zero-order and first-order kinetic models were adopted to describe the degradation kinetics of the extract’s antioxidant activity. Zero-order displayed better fit with higher correlation coefficients (R2 = 0.9046) and the half-life was determined as 62 days for the optimised storage conditions (5 °C in dark conditions).

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Section: Resultssupporting

confidence: 93%

Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

et al. 2018

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“…This difference may be due to the protective effect of maltodextrin and gum arabic used as encapsulating agents, since they are capable of creating a waterproof oxygen wall system that improves anthocyanins stability [ 30 ]. Meanwhile, Zorić et al [ 31 ] analyzed the stability of anthocyanins in a cherry extract, encapsulated and stored at 4, 20 and 37 °C for 12 months. In this case, the anthocyanins were the phenolic compounds of the extract that were more easily degraded during storage, with half-life values similar or higher than those found in the present study.…”

Section: Resultsmentioning

confidence: 99%

Stability of Phenolic Compounds in Grape Stem Extracts

et al. 2020

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Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of Mazuelo stem extracts during storage at 25 and 40 °C, in two different light conditions (amber and transparent vials). The stability of the antioxidants was studied after 2, 4 and 6 months of conservation. Gallic acid and the quercetin derivative concentration were stable throughout the storage period. In contrast, catechin disappeared from all the extracts in just two months of storage. Anthocyanins were significantly affected by temperature, and light enhanced their degradation when the extracts were kept at 40 °C. Resveratrol and viniferin showed a similar behavior. Their concentration decreased from the beginning of storage, and in both cases, they were significantly affected by both temperature and light.

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“…The increase of total phenolics content up to 35 days of storage was also observed by Amodio et al (2007) in kiwifruit. Zorić et al (2017) noted that anthocyanins were more susceptible to degradation compared to other phenolic compounds in stored fruit. Recently, twenty one different phenolic compounds were detected and identified in A. arguta cultivar 'Weiki' fruit by Wojdyło et al (2017), including flavonols, phenolic acids and anthocyanins.…”

Section: Resultsmentioning

confidence: 99%

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Stefaniak

Sawicka

Krupa

et al. 2017

Zemdirbyste-Agriculture

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The kiwiberry (Actinidia arguta (Siebold et Zucc.) Planch ex Miq) has become a widely studied species in recent years due to its high resistance to low temperature and high content of health-promoting phytochemicals. The aim of this study was to verify the effect of pre-storage application of oxalic acid, salicylic acid and acetylsalicylic acid, calcium chloride (CaCl 2 ) and 1-methlycyclopropene (1-MCP) on quality changes of the kiwiberry cultivar 'Weiki' during cold storage. During six weeks of storage fruit firmness, titratable acidity and the total ascorbate content decreased from an average of 61 N, 1.5%, 857 mg kg -1 to 2.5 N, 1%, 380 mg kg -1 , respectively. Contrary, the soluble solids and the total phenolics content increased from an average of 0.30%, 73.5 mg kg -1 to 0.51%, 172 mg kg -1 , respectively. Application of 1-MCP clearly improved fruit firmness and inhibited the ascorbate loss. Compared to the control, the fruit firmness and total ascorbate content was higher by 50% and 13%, respectively. The acetylsalicylic acid treated fruit exhibited significant drop of phenolics as compared to the control. There was no significant difference in fruit total antioxidant activity determined immediately after harvest and at the end of storage (16.7 vs 17 mmol kg -1 , respectively). Fruit treated by salicylic acid, CaCl 2 and 1-MCP was characterized by a significantly higher titratable acidity compared to the control group. This study showed that the highest ability to maintain fruit quality during cold storage was exhibited by 1-MCP treated kiwiberry.

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Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder

Cited by 40 publications

References 29 publications

Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

Stability of Phenolic Compounds in Grape Stem Extracts

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

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