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Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration

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dc.contributor.authorOliveira, Ana
dc.contributor.authorPintado, Manuela
dc.contributor.authorAlmeida, Domingos P.F.
dc.date.accessioned2013-01-28T14:50:29Z
dc.date.available2013-01-28T14:50:29Z
dc.date.issued2012
dc.description.abstractFruit are very perishable and are often preserved as heat-processed foods. Clingstone peach [Prunus persica (L.) Batsch ‘Catherine’] fruit were heat-treated at 90 C for 5 min and stored under aseptic conditions at room temperature (ca. 22 C) for 90 days. Significant reductions in total carotenoids were observed immediately after pasteurization but total antioxidant activity and the concentration of total phenolics were unaffected. Pasteurization induced significant reductions in the concentration of protocatechuic acid (from 10.2 to 5.8 mg/g fw), zexanthin and b-cryptoxanthin. Significant reduction in antioxidant activity, expressed as ascorbic acid equivalents, from 0.52 to 0.25 mg/g fw, was observed during storage of pasteurized peach for 90 days. Total phenolics, expressed as gallic acid equivalents, decreased during storage from 0.57 to 0.28 mg/g fw and total carotenoids decreased from 4.0 to 1.3 mg/g fw. Procyanidin B1 increased from 15.8 to 26.8 mg/g fw and chlorogenic acid and neochlorogenic acid increased 35 and 43%, respectively. ( )-Epicatechin decreased during storage from 13.1 to 4.0 mg/g fw and quercetin- 3-glucoside from 7.3 to 4.4 mg/g fw. All carotenoids decrease significantly with the exception of zeaxanthin, which increased during storage. Storage duration strongly affected the concentration of phenolics and carotenoids in pasteurized peach.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationOLIVEIRA, Ana; PINTADO, M. E.; ALMEIDA, Domingos P.F. - Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration. LWT - Food Science and Technology. ISSN 0023-6438. Vol. 49, n.º 2 (2012), p. 202-207por
dc.identifier.doi10.1016/j.lwt.2012.07.008
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/10007
dc.identifier.wosWOS:000309311200008
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationQREN-ADI 3436
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCarotenoidspor
dc.subjectHeat treatmentpor
dc.subjectPhenolicspor
dc.subjectPreservationpor
dc.subjectProcessingpor
dc.subjectPrunus persicapor
dc.titlePhytochemical composition and antioxidant activity of peach as affected by pasteurization and storage durationpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75041%2F2010/PT
oaire.citation.endPage207
oaire.citation.issue2
oaire.citation.startPage202
oaire.citation.titleLWT - Food Science and Technology
oaire.citation.volume49
oaire.fundingStreamSFRH
person.familyNameOliveira
person.familyNamePintado
person.familyNameAlmeida
person.givenNameAna
person.givenNameMaria Manuela
person.givenNameDomingos
person.identifier1415634
person.identifier456608
person.identifier215276
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-8429-8585
person.identifier.ridJ-3404-2013
person.identifier.ridF-5696-2013
person.identifier.ridF-1835-2010
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id14827787500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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