Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

Zielinski, Acácio Antônio Ferreira; Alberti, Aline; Braga, Cíntia Maia; Silva, Karolline Marques da; Canteri, Maria Helene Giovanetti; Igarashi‐Mafra, Luciana; Granato, Daniel; Nogueira, Alessandro; Wosiacki, Gilvan

doi:10.1016/j.lwt.2014.01.029

Cited by 26 publications

(10 citation statements)

References 38 publications

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“…The TPC of untreated juices was as high as 1,413.0 mg GAE/L (Table ). This result is similar to those obtained by other authors, who determined TPC range from 100 to 3,000 mg/L in European apple juices (Ferreira Zielinski et al, ; Will, Roth, Olk, Ludwig, & Dietrich, ). It must be pointed out that despite apple cultivar, cultivation technique, climate, and ripening term, the main factors that affect TPC in cloudy apple juice are the technology/methodology of juice production.…”

Section: Resultssupporting

confidence: 92%

“…It must be pointed out that despite apple cultivar, cultivation technique, climate, and ripening term, the main factors that affect TPC in cloudy apple juice are the technology/methodology of juice production. Our previous study confirmed the findings obtained by other authors since juice extraction on centrifugal juice extractor decreased TPC in comparison to traditional belt pressing (Ferreira Zielinski et al, ; Marszałek, Kruszewski, Woźniak, & Skąpska, ).…”

Section: Resultssupporting

confidence: 91%

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Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Marszałek

Szczepańska

Starzonek

et al. 2019

J Food Process Engineering

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The effect of high pressure processing (HPP) (200–600 MPa/5–45°C/1–15 min) on the enzyme activity and some quality parameters of cloudy apple juice during subsequent storage (4°C for 12 weeks) was investigated. Statistical analysis showed that pressure, temperature, and time had a significant effect (p < 0.05) on tissue enzyme activity, decreasing the activity of polyphenol oxidases (PPO) and peroxidases (POD). No significant changes in physicochemical parameters (pH, total soluble solids, sugars, and vitamin C) were observed after HPP treatments. The main polyphenols detected in apple juice were dichydrochalcones, being phloridzin the predominant (48.8 mg/L), and flavanols, with the highest concentration of (−) epicatechin (20.6 mg/L) followed by (+) catechin (6.4 mg/L) and procyanidin B1 (1.9 mg/L). Moreover, the application of HPP treatment significantly decreased gallic acid, all flavanols and dichydrochalcones. The storage time significantly affected total polyphenol content (TPC) and selected phenolic compounds, but the most stable were TPC. Practical applications This study demonstrated that nutritional quality of cloudy not produced from concentrate apple juice after high pressure processing (HPP) and during subsequent cold storage. HPP significantly influenced on tissue oxidoreductive enzymes decreasing their residual activity below 1 and 33%, respectively, for polyphenol oxidases and peroxidases. The results showed that HPP might be a useful method for preservation apple products, resulting higher color stability due to the inhibition of enzymatic reactions during storage time.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Marszałek

Szczepańska

Starzonek

et al. 2019

J Food Process Engineering

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“…Chlorogenic acid is the main hydroxycinnamic acid in apple products, while phloridzin is the main dihydrochalcone. 35 In the current study, chlorogenic acid (CQA) and phloridzin (PLZ) showed a stronger correlation with DPPH (r CQA = r PLZ = 0.99); ABTS (r CQA = 0.98, r PLZ = 0.97); FRAP (r CQA = r PLZ = 0.99); and CUPRAC (r CQA = 0.89, r PLZ = 0.92). According to Shin et al 36 chlorogenic acid is an antioxidant polyphenol that is prevalent in the human diet and which may aid in the prevention of intestinal inflammatory conditions.…”

Section: Influence Of Cryoconcentration On Antioxidant Activitymentioning

confidence: 58%

“…37 In their attempt to identify the main contributors of antioxidants in apple products, Bai et al 38 found that phloridzin had the lowest level of antioxidant activity measured by DPPH, ABTS and FRAP in comparison with the other main phenolics in apples. However, the high concentration of this phenol in beverages can contribute to antioxidant activity 35 and may be correlated to the treatment of diabetes, hyperglycemia and weight loss due to its capacity to reduce blood glucose. 39 Flavan-3-ols are the second most common group of phenolics in apples juices.…”

Section: Influence Of Cryoconcentration On Antioxidant Activitymentioning

confidence: 99%

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

et al. 2018

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BACKGROUND Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration process assisted by centrifugation in apple juice. RESULTS The levels of phenolics increased significantly (P < 0.05) with each freeze concentration cycle that was performed. Furthermore, the process resulted in an average increase in the concentration of phenolics of 1.9, 2.9 and 3.8 times for the first, second and third steps of the concentration, respectively. In relation to phenolics, the antioxidant potential, which was evaluated by radical scavenging activity and reduction power, also increased with the cryoconcentration steps. The influence of the phenolics on the in vitro antioxidant activity was confirmed by a significant correlation between the antioxidant assays and total phenolics, flavonoids, flavan‐3‐ols, and flavonols (r > 0.70). CONCLUSION The increase in antioxidant activity may have been attributed to the increase in the phenolic compounds in the apple juices because of the cryoconcentration process. Therefore, this could be an excellent natural product to supplement and enrich blends, juices, ciders, smoothies, and jams in order to improve the sensorial, nutritional and antioxidant properties. © 2018 Society of Chemical Industry

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“…The TPC increase in particular for cold storage (the 2 nd harvest in a 2012-2013 season) and for cold storage, 1-MCP treatment, and ULO2 (the 1 st harvest in a 2013-2014 season) indicating on a lower efficiency of these technologies than ULO. It was previously reported that an increase in the TPC evidences further ripening process of fruit (Zhang et al, 2010;Ferreira Zielinski et al, 2014). Matthes and Schmitz-Eiberger (2009) stated that TPC was greatly affected by cold storage, resulting in an increase of TPC in cultivars 'Pinova', 'Topaz' and 'Golden Delicious' fruit.…”

Section: Resultsmentioning

confidence: 82%

Effect of storage technology on the chemical composition of apples of the cultivar ‘Auksis’

Radenkovs

Juhnevica-Radenkova

2017

Zemdirbyste-Agriculture

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In this study, we evaluated the influence of 1-methylcyclopropene (1-MCP) treatment and ultra-low oxygen (ULO)-controlled atmosphere conditions: 2.0% CO 2 and 1.0% O 2 (ULO1), and 2.5% CO 2 and 1.5% O 2 (ULO2) on the changes in chemical composition in the apples of one of the commercially available and the most consumerpreferred cultivar 'Auksis' during long-term storage. This study was conducted from 2012 to 2014 at the Institute of Horticulture, Latvia University of Agriculture in Dobele. The results of the current research evidence that in many cases the chemical composition of 'Auksis' apples depends on the weather conditions (growing season) and storage technology. In terms of storage technology, a better preservation of soluble solids was achieved when ULO conditions and 1-MCP treatment were applied. Moreover, findings reveal that polyphenols present in 'Auksis' apples remained unchanged after six months' storage under ULO conditions. While due to further ripening process in control and 1-MCP treated apples the content of polyphenols increased. The harvest time is the key factor influencing the total pectin content, while, during six months' storage the main factors affecting the content of pectin were the growing season and storage technology. Analysis of variance showed that the content of vitamin C in 'Auksis' apples depended mainly on the weather conditions, whereas post-harvest vitamin C losses are affected by harvesting time and storage technology.

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Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

Cited by 26 publications

References 38 publications

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

Effect of storage technology on the chemical composition of apples of the cultivar ‘Auksis’

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