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Advisor(s)
Abstract(s)
Peach pureĢe 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 Ā°C. During the 90 day storage, the
study demonstrated a decrease in total antioxidant activity of 34ā40% and a decrease in total phenolics of 18ā20% at 4 Ā°C and
the corresponding decreases at 23 Ā°C were 55ā56 and 30ā40%, 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 60ā68% at 4 Ā°C and 56ā75% for 23 Ā°C. Storage time and temperature were critical factors
for peach pureĢe phytochemical profile, more than pH variation.
Description
Keywords
Peach carotenoid stability Prunus persica (L.), pH impact on phytochemical profiling
Pedagogical Context
Citation
OLIVEIRA, Ana ...[et al.] - Impact of pH on the Phytochemical Profile of Pasteurized Peach PureĢe during Storage. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. Vol. 62 (2014), p. 12075ā12081
Publisher
American Chemical Society