Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple purée.
J Agric Food Chem
; 62(7): 1674-82, 2014 Feb 19.
Article
en En
| MEDLINE
| ID: mdl-24471409
The objective of this study was to investigate the influence of simple sugar addition including (glucose, G; fructose, F; sucrose, S; and trehalose, T) on the total polyphenol content (TPC) and antioxidant activity (AOA) of apple purée processed by freezing and freeze-drying and stored for 6 months. The apple polyphenol profile was mostly preserved in the freeze-dried samples with sugar addition during 6 months of storage, whereas the polyphenol profile in frozen samples consists only of quercetin glycosides, of which rutin had the largest share. After 6 months, the highest level of polyphenols was detected in frozen 'Idared' and 'Fuji' apple purée with addition of T 5% (12.2 and 16.7 mg/100 g FW, respectively), whereas in freeze-dried apple purée the highest TPC was in 'Idared' and 'Fuji' with addition of T 1% (16.3 and 13.6 mg/100 g FW, respectively). Results indicate that sugar addition before processing could have potential for enhancing product quality.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Malus
/
Polifenoles
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Aditivos Alimentarios
/
Antioxidantes
Idioma:
En
Revista:
J Agric Food Chem
Año:
2014
Tipo del documento:
Article
País de afiliación:
Croacia
Pais de publicación:
Estados Unidos