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Peach polyphenol and carotenoid content as affected by frozen storage and pasteurization

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dc.contributor.authorOliveira, Ana L.
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorCoelho, Marta
dc.contributor.authorBarros, Rui M.
dc.contributor.authorAlmeida, Domingos P. F.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2017-10-13T19:36:31Z
dc.date.available2017-10-13T19:36:31Z
dc.date.issued2016
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOLIVEIRA, 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. 361-368pt_PT
dc.identifier.doi10.1016/j.lwt.2015.10.037pt_PT
dc.identifier.eid84950121431
dc.identifier.urihttp://hdl.handle.net/10400.14/23097
dc.identifier.wos000367413200050
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.relationQREN-ADI 3436pt_PT
dc.relationPEst-OE/EQB/LA0016pt_PT
dc.relationPRESERVATION OF NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FRESH AND PROCESSED FRUIT WITH EMPHASIS ON PHYTOCHEMICALS
dc.subjectFreezingpt_PT
dc.subjectStoragept_PT
dc.subjectPhytochemicalspt_PT
dc.subjectPrunus persicapt_PT
dc.subjectPasteurizationpt_PT
dc.titlePeach polyphenol and carotenoid content as affected by frozen storage and pasteurizationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePRESERVATION OF NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FRESH AND PROCESSED FRUIT WITH EMPHASIS ON PHYTOCHEMICALS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F75041%2F2010/PT
oaire.citation.endPage368
oaire.citation.startPage361
oaire.citation.titleFood Science and Technologypt_PT
oaire.citation.volume66
oaire.fundingStreamFARH
person.familyNameOliveira
person.familyNameAlexandre
person.familyNameCorreia Coelho
person.familyNameBARROS
person.familyNameAlmeida
person.familyNamePintado
person.givenNameAna
person.givenNameElisabete
person.givenNameMarta Isabel
person.givenNameRUI
person.givenNameDomingos
person.givenNameMaria Manuela
person.identifier1415634
person.identifier215276
person.identifier456608
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-idD012-E77D-309F
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person.identifier.ciencia-id111D-8A7B-0ED1
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-6542-175X
person.identifier.orcid0000-0001-5123-2918
person.identifier.orcid0000-0001-8429-8585
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridK-9179-2013
person.identifier.ridJ-3340-2015
person.identifier.ridF-1835-2010
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id50461336500
person.identifier.scopus-author-id14827787500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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