Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/17567
Título: Impact of pH on the Phytochemical Profile of Pasteurized Peach Purée during Storage
Autor: Oliveira, Ana
Gomes, Maria Helena
Alexandre, Elisabete M. C.
Almeida, Domingos P. F.
Pintado, Manuela
Palavras-chave: Peach carotenoid stability
Prunus persica (L.),
pH impact on phytochemical profiling
Data: 2014
Citação: OLIVEIRA, Ana ...[et al.] - Impact of pH on the Phytochemical Profile of Pasteurized Peach Purée during Storage. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. Vol. 62 (2014), p. 12075−12081
Resumo: Peach purée was exposed to different pH (2.5, 3.0, 3.5, 4.0, and 4.5) conditions, and its phytochemical alteration was estimated after fruit pasteurization and over a 90 day storage period at both 4 and 23 °C. During the 90 day storage, the study demonstrated a decrease in total antioxidant activity of 34−40% and a decrease in total phenolics of 18−20% at 4 °C and the corresponding decreases at 23 °C were 55−56 and 30−40%, respectively. Neochlorogenic acid (34 and 27%) and chlorogenic acid (34 and 37%) presented lower retention at the higher pH (4.5) for both storage temperatures. The degradation of carotenoids was higher at pH of 4.0 and 4.5, and the highest retention was obtained at pH 3.0 and 3.5. Zeaxanthin was the carotenoid most affected with loses of 60−68% at 4 °C and 56−75% for 23 °C. Storage time and temperature were critical factors for peach purée phytochemical profile, more than pH variation.
Peer review: yes
URI: http://hdl.handle.net/10400.14/17567
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review



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