Processing‐induced changes in total phenolics and procyanidins in clingstone peaches

Asami, Danny K.; Hong, Yun-Jeong; Barrett, Diane M.; Mitchell, Alyson E.

doi:10.1002/jsfa.1275

Cited by 95 publications

(87 citation statements)

References 34 publications

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“…Studies in clingstone peach by Asami et al (2003) showed that processing above 220ºF for 10 minutes showed a decreased in total phenolics of up to 21%. The study also revealed that a 30-43% loss in phenolics content occured during the first 3months in storage after canning.…”

Section: I3b Effect Of Thermal Processing On Sensory and Nutritionmentioning

confidence: 99%

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Endraiyani

Ludescher

et al. 2016

Journal of Food Processing and Preservation

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Cocoa pulp, the white mucilage that surrounds cocoa beans, is the main substrate in cocoa bean fermentation and is rich in macro-and micronutrients. Yet, the presence of phenolics and their antioxidant activity in cocoa pulp has not been explored. The objectives of this study were to quantify the total phenolics of cocoa pulp by using FolinCiocalteu assay and antioxidant activity by using Oxygen Radical Absorption Capacity (ORAC) assay as well as Cellular Antioxidant Activity (CAA) assay. The effect of single and double pasteurization was investigated to better understand the potential health value and subsequently promote the utilization of cocoa pulp. Eight weeks storage studies at 4ºC, 25ºC, and 37ºC were also performed to monitor the stability of phenolics, ORAC values, and color of pasteurized cocoa pulp.Single and double pasteurization decreased phenolics content of the cocoa pulp by 25% and 38%, respectively, when compared to unpasteurized pulp (103.76±4.79 mg iii GAE/100 g pulp). The ORAC values were not significantly different between unpasteurized (1871±58 µmol TE/100 g pulp), single (1835±41 µmol TE/100 g pulp), and double pasteurized (1681±157 µmol TE/100 g pulp) pulp. There was a significant increase in the CAA values (EC 50 ) of double pasteurized pulp (59.76±9.26 µmol QE/100 g pulp) as compared to unpasteurized pulp (23.71±3.12 µmol QE/100 g pulp). Thus, there was a weak negative correlation between ORAC and CAA values in quantifying the antioxidant activity of cocoa pulp. Overall color differences (ΔE*) relative to unpasteurized pulp were not significantly different between single (11.50±6.64) and double pasteurized pulp (14.96±8.64).

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Section: I3b Effect Of Thermal Processing On Sensory and Nutritionmentioning

confidence: 99%

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Endraiyani

Ludescher

et al. 2016

Journal of Food Processing and Preservation

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“…28 Film was obtained by casting the lm-forming solution into a plastic plate (9 cm diameter) and drying at 40 C for 48 h in the dark. 40 C for 24, 48 and 72 h. Up to 1 mL, the abovementioned solution was taken every 24 h to perform the following trial.…”

Section: Film-forming Solutionmentioning

confidence: 99%

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

et al. 2017

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The inclusion of bioactive substances improved the characteristics of chitosan film or adds new functions to it. Chitosan dissolution is a dilemmatic problem because of the low pH of edible solvents and moderate pH of inedible solvents. Procyanidins, a-amylase and starch were added in the film to enhance the antioxidant ability. Sodium bicarbonate was also employed to adjust the pH of acetic acid solution (solvent). Constituent optimisation of the film-forming solution including the pH of solutions with different amounts of sodium bicarbonate, activity of a-amylase at different pH and addition of appropriate amounts of the three main ingredients was performed. The results showed that the solvent pH should be more than 4. The released amount of reducing sugar (starch hydrolyzate) increased with the increase in the amount of enzyme addition. a-Amylase exhibited a more significant effect than procyanidins, increasing the amount of procyanidins. Full-wavelength scanning, optical test, scanning electron microscopy, X-ray diffraction (XRD), infrared (IR) and differential scanning calorimetry (DSC) were performed to measure the film's characteristics. Even the absorbance peak of procyanidins at 280 nm was increased, following its increasing addition amount; the optical values showed no significant difference. Chitosan film containing starch, a-amylase and procyanidins (CSAPW) had a smoother surface than others. Moreover, the micropores observed on CSAPW can be induced by starch hydrolysis in water immersion. The results of X-ray diffraction (XRD), IR and DSC suggested that water immersion provided the environment for enzymes to hydrolyse the starch. In addition, the hydrolysis function induced the destruction of CSAPW's crystal structure, the change of vibration of hydrogen between chitosan, starch, procyanidins, water and the variation of water evaporation temperature.

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“…The calibration curve was prepared by measuring the absorbance of known concentration of Gallic acid. Total phenolic contents were expressed as Gallic acid equivalent (mg/100g) on dry weight basis (Asami et al, 2003).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Sewy Date Palm Productivity under Different Climatic Conditions

Ahmed-Amen

Mostafa

Azab

et al. 2018

AJAS

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This study was carried out during three successive seasons of 2015, 2016 and 2017 to evaluate yield and fruit quality of Sewy date palm cultivar grown under Aswan, El-Kharga, Assiut and Al-Dakhla climatic conditions. The data revealed that, Sewy cultivar grown in El-Kharga and Al-Dakhla which had higher temperature and lower relative humidity (R.H.) gave the higher bunch weight and total yield compared with those grown in Assiut which had lower temperature and higher R.H.High temperature and low R.H. from March to October caused earlier fruit maturity in Aswan and El-Kharga with about three to four weeks than in Assiut, whereas the earlier harvest date under Al-Dakhla about two weeks than in Assiut.Fruit dimensions, weight and flesh percentage recorded the greatest values in Assiut and Al-Dakhla as compared with other studied locations. At high temperature and low R.H. under Aswan and El-Kharga conditions, the pulp of Sewy dates had higher TSS and total sugar content whereas it had less moisture content than pulp of those produced in the other localities.No significant differences were observed in chemical fruits quality that produced under El-Kharga and Al-Dakhla locations. It is evident from the foregoing results that the climatic conditions of Al-Dakhla and El-Kharga are ideal climatic conditions for the cultivation and production of Sewy date palm.

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Processing‐induced changes in total phenolics and procyanidins in clingstone peaches

Cited by 95 publications

References 34 publications

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins

Evaluation of Sewy Date Palm Productivity under Different Climatic Conditions

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