Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity.
Food Chem
; 308: 125570, 2020 Mar 05.
Article
em En
| MEDLINE
| ID: mdl-31648089
ABSTRACT
The effect of pre-treatment (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on single and total polyphenols (free and conjugated) content and antioxidant activity (AOA) of organic and conventional apples, was investigated. Fresh organic and conventional fruits showed different profiles of free and conjugated polyphenols while their total phenolic content and AOA were similar. Organic and conventional apple tissues showed different physiological responses to physical stresses described by changes in phenolic profiles. Vacuum impregnation in lemon juice affected the polyphenols extractability of both the organic and conventional apples and favored their enrichment with bioactive compounds (AOAâ¯=â¯+11.5%). FS decreased the single and conjugated polyphenols content of the pre-treated apple samples and the effect was different between organic and conventional fruits. After FS, not pre-treated organic apples showed a lower AOA reduction than the conventional ones (-13% vs -25%), while no differences were found on pre-treated samples.
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Base de dados:
MEDLINE
Assunto principal:
Malus
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Polifenóis
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Antioxidantes
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article