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Orientador(es)
Resumo(s)
This study aimed to establish mathematical models
to describe changes in phenolics of pasteurized strawberry
(Fragaria ×ananassa Duch.) during storage at 23 °C for
90 days. Freshly cut strawberries cubes were pasteurized for
5 min in a water bath at 90 °C following a heating time of
15 min. Antioxidant activity, total phenolics, total anthocyanins,
and individual phenolic compounds were assessed immediately
before or after pasteurization and at regular time intervals
during storage. The results indicated that (1) pasteurization
did not affect (P <0.05) the concentrations of total phenolics or
total anthocyanins, but significantly reduced the concentrations
of quercetin-3-rutinoside, kaempferol, and cyanidin-3-
glucoside, and increased the concentrations of (+)-catechin,
(−)-epicatechin, epigallocatechin gallate, quercetin-3-
galactoside, and ellagic acid; (2) changes in antioxidant capacity,
total anthocyanin, and individual compounds during storage
were described by a pseudo-first-order model with the exception
of total phenolic and specifically kaempferol and ellagic
acid which followed zero-order kinetic models. Pelargonidin-3-
glucoside degraded at the highest rate (k =0.07 day−1), followed
by ellagic acid (k =0.004 day−1) and kaempferol (k =
0.003 day−1). The rate constants can be used to predict phytochemical
changes in strawberry products during storage.
Descrição
Palavras-chave
Antioxidant activity Anthocyanins Fragaria × ananassa Pasteurization
Contexto Educativo
Citação
OLIVEIRA, Ana ; ALMEIDA, Domingos P. F. ; PINTADO, M. E. - Changes in Phenolic Compounds During Storage of Pasteurized Strawberry. Journal of Food Bioprocess and Technology. ISSN 1935-5149. Vol. 7, N.º 6 (2014), p. 1840-1846
Editora
Springer