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

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Peach 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 34āˆ’40% and a decrease in total phenolics of 18āˆ’20% at 4 °C and the corresponding decreases at 23 °C were 55āˆ’56 and 30āˆ’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 60āˆ’68% at 4 °C and 56āˆ’75% for 23 °C. Storage time and temperature were critical factors for peach purée phytochemical profile, more than pH variation.

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Peach carotenoid stability Prunus persica (L.), pH impact on phytochemical profiling

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Citation

OLIVEIRA, 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. 12075āˆ’12081

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American Chemical Society

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