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Impact of pH on the Phytochemical Profile of Pasteurized Peach Purée during Storage

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dc.contributor.authorOliveira, Ana
dc.contributor.authorGomes, Maria Helena
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorAlmeida, Domingos P. F.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2015-05-12T14:30:30Z
dc.date.available2015-05-12T14:30:30Z
dc.date.issued2014
dc.description.abstractPeach 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationOLIVEIRA, 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. 12075−12081por
dc.identifier.doi10.1021/jf503913t
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10400.14/17567
dc.identifier.wosWOS:000346682100001
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Chemical Society
dc.subjectPeach carotenoid stabilitypor
dc.subjectPrunus persica (L.),por
dc.subjectpH impact on phytochemical profilingpor
dc.titleImpact of pH on the Phytochemical Profile of Pasteurized Peach Purée during Storagepor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75041%2F2010/PT
oaire.citation.endPage12081
oaire.citation.issue50
oaire.citation.startPage12075
oaire.citation.titleJournal of Agricultural and Food Chemistry
oaire.citation.volume62
oaire.fundingStream3599-PPCDT
oaire.fundingStreamSFRH
person.familyNameOliveira
person.familyNameAlexandre
person.familyNameAlmeida
person.familyNamePintado
person.givenNameAna
person.givenNameElisabete
person.givenNameDomingos
person.givenNameMaria Manuela
person.identifier1415634
person.identifier215276
person.identifier456608
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0001-8429-8585
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridK-9179-2013
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.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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