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Advisor(s)
Abstract(s)
The profile of polyphenol and carotenoid of peach were analysed on fresh fruits, immediately after
freezing or after pasteurization, and during frozen storage at -20 ºC for 360 days. Freezing did not affect
the concentration of polyphenols or carotenoids. Pasteurization of fresh and frozen samples induced an
increase in the extractability of chlorogenic acid (38% and 24%) and of zeaxanthin (336% and 127%) and a
decrease of lutein (22% and 56%) and b-cryptoxanthin (32 and 51%).
Total antioxidant capacity and total phenolic content changed by less than 20% after frozen storage for
360 d. However, total carotenoid content decreased 41% and 48% in unpasteurized and pasteurized
samples, after the same storage period. Long term storage induced an increase in the extractability of
(+)-catechin (47%) and zeaxanthin (90%) and a decrease in neochlorogenic acid (59%), chlorogenic acid
(39%), quercetin-3-glucoside (21%), lutein (24%) and b-cryptoxanthin (40%). Pasteurization of frozen
samples promoted a decrease in the concentration of neochlorogenic acid (91%), chlorogenic acid (87%)
and quercetin-3-rutinoside (71%) and increase in lutein (16%), b-cryptoxanthin (42%) and b-carotene
(31%).
Peach should be stored for periods no longer than 230 d, since pasteurization after that, induced a
higher decrease in neochlorogenic, chlorogenic acids and quercetin-3-rutinoside content.
Description
Keywords
Freezing Storage Phytochemicals Prunus persica Pasteurization
Pedagogical Context
Citation
OLIVEIRA, Ana L.; ALEXANDRE, Elisabete M. C.; COELHO, Marta; BARROS, Rui M.; ALMEIDA, Domingos P. F.; PINTADO, M. E. - Peach polyphenol and carotenoid content as affected by frozen storage and pasteurization. Lwt-Food Science and Technology. ISSN 0023-6438. Vol. 66 (2016), p. 361-368
Publisher
Elsevier