Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/10007
Título: Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration
Autor: Oliveira, Ana
Pintado, M. E.
Almeida, Domingos P. F.
Palavras-chave: Carotenoids
Heat treatment
Phenolics
Preservation
Processing
Prunus persica
Data: 2012
Editora: Elsevier
Citação: OLIVEIRA, Ana; PINTADO, M. E.; ALMEIDA, Domingos P.F. - Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration. LWT - Food Science and Technology. ISSN 0023-6438. Vol. 49, n.º 2 (2012), p. 202-207
Resumo: Fruit are very perishable and are often preserved as heat-processed foods. Clingstone peach [Prunus persica (L.) Batsch ‘Catherine’] fruit were heat-treated at 90 C for 5 min and stored under aseptic conditions at room temperature (ca. 22 C) for 90 days. Significant reductions in total carotenoids were observed immediately after pasteurization but total antioxidant activity and the concentration of total phenolics were unaffected. Pasteurization induced significant reductions in the concentration of protocatechuic acid (from 10.2 to 5.8 mg/g fw), zexanthin and b-cryptoxanthin. Significant reduction in antioxidant activity, expressed as ascorbic acid equivalents, from 0.52 to 0.25 mg/g fw, was observed during storage of pasteurized peach for 90 days. Total phenolics, expressed as gallic acid equivalents, decreased during storage from 0.57 to 0.28 mg/g fw and total carotenoids decreased from 4.0 to 1.3 mg/g fw. Procyanidin B1 increased from 15.8 to 26.8 mg/g fw and chlorogenic acid and neochlorogenic acid increased 35 and 43%, respectively. ( )-Epicatechin decreased during storage from 13.1 to 4.0 mg/g fw and quercetin- 3-glucoside from 7.3 to 4.4 mg/g fw. All carotenoids decrease significantly with the exception of zeaxanthin, which increased during storage. Storage duration strongly affected the concentration of phenolics and carotenoids in pasteurized peach.
Peer review: yes
URI: http://hdl.handle.net/10400.14/10007
Versão do Editor: http://dx.doi.org/10.1016/j.lwt.2012.07.008
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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