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Changes in phenolic compounds during storage of pasteurized strawberry

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dc.contributor.authorOliveira, Ana
dc.contributor.authorAlmeida, Domingos P. F.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2014-05-15T12:17:21Z
dc.date.available2014-05-15T12:17:21Z
dc.date.issued2014
dc.description.abstractThis 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationOLIVEIRA, 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. 1840-1846por
dc.identifier.doi10.1007/s11947-013-1239-9
dc.identifier.eid84899903798
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10400.14/14432
dc.identifier.wos000335149000026
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.relationQREN-ADI 3436
dc.subjectAntioxidant activitypor
dc.subjectAnthocyaninspor
dc.subjectFragaria × ananassapor
dc.subjectPasteurizationpor
dc.titleChanges in phenolic compounds during storage of pasteurized strawberrypor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75041%2F2010/PT
oaire.citation.endPage1846
oaire.citation.issue6
oaire.citation.startPage1840
oaire.citation.titleFood Bioprocess and Technology
oaire.citation.volume7
oaire.fundingStreamSFRH
person.familyNameOliveira
person.familyNameAlmeida
person.familyNamePintado
person.givenNameAna
person.givenNameDomingos
person.givenNameMaria Manuela
person.identifier1415634
person.identifier215276
person.identifier456608
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0001-8429-8585
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridF-1835-2010
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
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.rightsrestrictedAccesspor
rcaap.typearticlepor
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