Effect of Ascorbic Acid and Dehydration on Concentrations of Total Phenolics, Antioxidant Capacity, Anthocyanins, and Color in Fruits

Abstract

The purpose of this investigation was to report on the total phenolics, anthocyanins, and oxygen radical absorbance capacity (ORAC) of strawberry, peach, and apple, the influence of dehydration and ascorbic acid treatments on the levels of these compounds, and the effect of these treatments on fruit color. Results showed that fresh strawberry had the highest levels for total phenolics [5317.9 mg of chlorogenic acid equivalents (CAE)/kg], whereas lower levels were found in fresh apple and peach (3392.1 and 1973.1 mg of CAE/kg, respectively), and for anthocyanins (138.8 mg/kg), whereas lower levels were found in fresh apple and peaches (11.0 and 18.9 mg/kg, respectively; fresh strawberry had an ORAC value of 62.9 mM/kg Trolox equivalents. The fresh apple and peach were found to have ORAC values of 14.7 and 11.4 mM/kg of Trolox equivalents, respectively. The color values indicated that the addition of 0.1% ascorbic acid increased the lightness (L) and decreased the redness (a) and yellowness (b) color values of fresh strawberry, peach, and apple, sliced samples, and the puree made from them. Also, results showed that dehydration is a good method to keep the concentrations of total phenolics and anthocyanins and ORAC values at high levels.

Effects of Pretreatments and Drying Temperatures on Drying Characteristics, Antioxidant Properties and Color of Ginger Slice

“…This is because dipping in ascorbic acid solution inhibits browning enzymes such as PPO (Piližota and Šubaric', 1998). This result is in agreement with the experimental result reported by Rababah et al (2005) who found that the samples (apple, peach and strawberry) dipped in ascorbic acid solution had signifi cantly higher L-value than the un-pretreated samples. Blanching could also inhibit PPO (Piližota and Šubaric', 1998;Trirattanapikul and Phoungchandang, 2012) but the blanched sample became darker with a slight loss of yellowness as manifested by lower Land b-values.…”

“…In the case of ginger slices dipped in ascorbic acid solution, it was found that TPC was similar to that of fresh ginger. This result is in agreement with the fi nding of Rababah et al (2005), who found an insignifi cant diff erence in TPC values between sample pretreated by dipping in 0.1% (w/v) ascorbic acid solution (for 2 min) and the un-pretreated sample. In contrast, Rocha and Morais (2005) found an increase in TPC in apple cubes a er 5 min of dipping in 0.75% (w/v) ascorbic acid solution.…”

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

“…On the contrary, ascorbic acid and total sugar showed negative correlations with the colour of persimmon powder (r = −0.729 and −0.685, p < 0.01, respectively). Ascorbic acid was found to reduce the redness (a*) and the yellowness (b*) colour values of strawberry, peach, and apple puree (Rababah et al 2005), which was in line with our results. The impact of ascorbic acid on colour loss has been reported intensively, however, the corresponding mechanism still remained unclear.…”

Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month

“…Fresh edible part of Kiwi fruit pulp (5 ± 0.2 g) from each cultivar were homogenized in 25 mL of extraction solvent (Acetone: methanol: water: acetic acid; 40: 40: 20: 1) as described by Rababah et al (2005) with some modification. The homogenate was transferred into a 50 mL centrifuge tube and incubated at 60 0 С in a water bath for 1 h. Samples were centrifuged at 13,000 × g for 15 min at 4 0 С, then filtered through Whatman filter paper no 1 and diluted to a final volume of 50 mL.…”