Total polyphenolics and anti-oxidant properties of selected dried fruits and relationships to drying conditions

Bennett, Louise; Jegasothy, Hema; Konczak, Izabela; Frank, Damian; Sudharmarajan, Sunanda; Clingeleffer, Peter R.

doi:10.1016/j.jff.2011.03.005

Cited by 102 publications

(88 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(65) Other studies have shown that dried fruits are rich and shelf stable sources of dietary polyphenolic and anti-oxidants. (66) The elevated antioxidant activity might be due to the concentration of polyphenolic compounds during drying and the formation of Maillard products, (67) which have an anti-oxidant activity attributable to the high molecular weight of brown pigments formed in the advanced stages of the reaction. (60) Overall the changes in anti-oxidant properties in foods can be attributed to the sum of different or opposite events that retain or decrease anti-oxidant activity in dried products.…”

Section: Dryingmentioning

confidence: 99%

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

View full text Add to dashboard Cite

Monkey orange (Strychnos spp.) is a widely distributed fruit species in Southern Africa commonly consumed by the local population. It has potential to improve the nutritional status of rural populations, being a precious food source in areas with periodic shortages, since it is rich in vitamin C, zinc, and iron. To improve the availability of this food outside its production season, processing and preservation techniques used at household level need upgrading as they are unreliable and their effects on nutritional quality are unknown. Based on this review, we recommend better indigenous fruit production as a sustainable solution to malnutrition in rural areas in transition countries.

show abstract

Section: Dryingmentioning

confidence: 99%

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

View full text Add to dashboard Cite

show abstract

“…Most of the phenolic compounds during drying process as a result of the concentration effect resulting from the loss of water in grapes. However, processing grapes into raisins may also result in the loss of phenolic compounds resulting from enzymatic and air oxidation which occurs during the drying process (Breksa et al, 2010;Bennett et al, 2011). According to Figueiredo-González et al (2013), some phenolic fractions such as hydroxycinnamic acids, anthocyanins and flavan-3-ol derivatives are involved in oxidative reactions by enzymatic pathways, which contribute to degrading them and to the browning of grapes.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

“…In recent years several authors have reported the phenolic composition and antioxidant capacity of different varieties of raisins, namely from Tunisia (Ghrairi et al, 2013), China (Meng et al, 2011), the United States (Parker et al, 2007;Zhao and Hall, 2008) and Australia (Bennett et al, 2011). However, the effects of industrial drying practices on polyphenolic content, antioxidant capacity and radical scavenger activities have not been systematically studied, especially in commercial raisin samples from the Iberian Peninsula.…”

Section: Introductionmentioning

confidence: 99%

Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity

Sério

Rivero-Pérez

Correia

et al. 2014

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

SUMMARYSeven different commercial grape raisins from the Spanish market were evaluated for total phenolic composition, antioxidant potential and scavenger activity. Commercial red raisins (from the Cardinal grape variety) generally had the significantly highest content of total phenolic compounds (406.9 mg/100 g raisin) and antioxidant capacity (27.88 mM Fe(II) and 10.73 mM trolox, respectively by applying FRAP and ABTS methods) while commercial white raisins had the lowest content for the parameters analyzed, especially for commercial Moscatel of Alexandria and Sultana raisins (ranging from 110.8 to 284.4 mg/100 g raisin for total phenolic compounds and ranging from 6.0 to 17.04 mM Fe(II) and from 2.43 to 8.94 mM trolox, respectively for antioxidant capacity by applying FRAP and ABTS methods). Finally, the Pearson test shows a very high correlation (0.95 and 0.97, α<0.05) between total phenolic content and antioxidant capacity. Results prove that all commercial raisin samples studied constitute a natural source of polyphenols and antioxidants, especially raisin samples obtained from the red grape variety. RESUMOEfetuou-se o estudo de 7 amostras diferentes de uvas passa comerciais disponíveis no mercado espanhol, ao nível dos compostos fenólicos totais, do potencial antioxidante e ainda da atividade sequestradora de radicais livres. As uvas passa tintas (variedade Cardinal) apresentaram no geral valores significativamente mais elevados de compostos fenólicos totais (406.9 mg/100 g uva passa), capacidade antioxidante (27.88 mM Fe(II) e 10.73 mM trolox, respetivamente pela aplicação das metodologias FRAP e ABTS) enquanto que as uvas passa brancas apresentaram valores mais baixos, em particular as amostras das variedades Moscatel de Alexandria e Sultanas (variando os valores entre 110.8 e 284.4 mg/100 g uva passa, para os compostos fenólicos totais, entre 6.0 e 17.04 mM Fe(II) e entre 2.43 e 8.94 mM trolox, respetivamente para a capacidade antioxidante pela aplicação dos métodos FRAP e ABTS). Finalmente, através da aplicação do Teste de Pearson observou-se a existência de elevada correlação (0.95 e 0.97, α<0.05) entre os compostos fenólicos totais e a capacidade antioxidante. Os resultados obtidos, provam que as amostras comerciais de uvas passa estudadas constituem uma fonte natural de compostos fenólicos e de antioxidantes, em especial as uvas passa tintas obtidas a partir da variedade Cardinal.

show abstract

“…Dehydration causes an appreciable change in the geometric properties with a consequent reduction in the weight and volume of the product, which facilitates transport and storage. At the same time, it causes a number of changes related to the nutritional, sensory, optical and textural properties that can sometimes become undesirable (Fito et al, 2001, Bennett et al, 2011. For dehydrated fruit pieces, the optical and textural properties greatly influence the quality and, thus, consumer-acceptance.…”

Section: Introductionmentioning

confidence: 99%

Optical and mechanical properties of cocona chips as affected by the drying process

Agudelo

Igual

Talens

et al. 2015

Food and Bioproducts Processing

View full text Add to dashboard Cite

ElsevierAgudelo Sterling, CM.; Igual Ramo, M.; Talens Oliag, P.; Martínez Navarrete, N. (2015). Optical and mechanical properties of cocona chips as affected by the drying process. AbstractThe effect of the application of a pre-osmotic treatment to obtain hot air dried cocona (Solanum sessiliofurum Dunal) chips was studied. The drying kinetics and the optical and mechanical properties of cocona chips obtained by the combined method of osmotic dehydration and hot air drying (OD+HAD) and by only hot air drying (HAD) were compared. Samples were dried by hot air at 60ºC. For the combined method, they were pre-dried to a moisture content of 75 g water /100g, immersed in a 55 ºBrix sucrose solution at 25ºC for 48 minutes. The pre-osmodehydration applied did not influence the subsequent hot air drying kinetics, resulting in a final product with 0.055 ± 0.005 g water /g cocona. The optical properties of OD+HAD chips were more favourable, exhibiting a smaller color change with respect to the fresh fruit (±15 units) than the HAD samples (±23 units). On the other hand, the OD+HAD chips presented more fracture peaks than HAD ones, this related with a structure with a higher degree of crispness, a very desirable property for a chip product.

show abstract

Total polyphenolics and anti-oxidant properties of selected dried fruits and relationships to drying conditions

Cited by 102 publications

References 43 publications

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity

Optical and mechanical properties of cocona chips as affected by the drying process

Contact Info

Product

Resources

About