Influence of processing and storage on the antioxidant activity of apple derivatives

Abstract

The antioxidant activity of seven apple varieties was determined on fresh fruits and processed products (driedfruits and purees) and during storage. The antioxidant activity of apples correlated with the total phenolconcentration but not with ascorbic acid concentration. Apple derivatives showed a lower antioxidantactivity than the counterparts of the fresh fruits and the occurrence of browning phenomena duringprocessing resulted in lower antioxidant activity. Dried fruits showed higher antioxidant activity per gram ofdried matter than fruit purees probably because of the lower total thermal effect of processing. Theantioxidant activity of all products increased within the first month of storage, and then declined. The extentof early increase was related to the polyphenol content of the fruit. Packaging conditions further influencedthe antioxidant activity increase during storage possibly by affecting the oxygen availability.[...

Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity

“…5). Sacchetti et al (2008) reported an antioxidant activity increase within 30 days of storage at 20 C in dehydrated apple cubes, but then it declined thereafter. They suggest that this could be attributable to oxidation of polyphenols, such as catechin, leading to further polymerization into procyanidins, with higher antioxidant activities than the original substrate.…”

“…Phenolic acids and flavonoids accounts for the majority of the antioxidant activity of apple fruit (Eberhardt, Lee, & Liu, 2000;Sacchetti et al, 2008). Quercetin glycosides and anthocyanins (cyanidin-3-galactoside) are the most abundant phenylpropanoids in apple peel, and not present in the flesh (cortex tissue) (Golding, McGlasson, Wyllie, & Leach, 2001;Tsao, Yang, Xie, Sockovie, & Khanizadeh, 2005;Wolfe, Wu, & Hai Liu, 2003).…”

“…All leathers were tested at the same time. The sensory attributes evaluated were tartness, sweetness, aroma, color and overall acceptance by a nine-point hedonic scale, where 1 ¼ dislike extremely, 5 ¼ neither like nor dislike, 9 ¼ like extremely (Lawless & Heymann, 2010;S anchez, Gil, & Gracia, 2000).…”

“…Tsuda, Muto, & Ueda, 2002;Sacchetti, Cocci, Pinnavaia, Mastrocola, & Dalla-Rosa, 2008; Yuri, Neira, Quilodran, Moto- mura, & Palomo, 2009) as well as in quince(Silva et al, 2004;Wojdylo, Ozmíanski, & Bielicki, 2013) depending on tissue sampled, cultivar and growing conditions, among others(Lotito y Frei 2004;Manach, Scalbert, Morand, Remesy, & Jimenez, 2004; Van der Sluis, Dekker, de Jager, & Jongen…”

Production of Flavored Apple Chips of High Antioxidant Activity

“…Moreover, the processing and storage may trigger the formation of new compounds having antioxidant properties. Products of the Maillard reaction, as a result of amino acid and saccharide condensation, are an example (Atrooz 2008; Sacchetti et al. 2008).…”