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Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit.
de Ancos, B; Ibañez, E; Reglero, G; Cano, M P.
Afiliação
  • de Ancos B; Department of Plant Foods Science and Technology, Instituto del Frío, CSIC, Ciudad Universitaria s/n, 28040 Madrid, Spain.
J Agric Food Chem ; 48(3): 873-9, 2000 Mar.
Article em En | MEDLINE | ID: mdl-10725166
The quantitative and qualitative evolution of the anthocyanins and volatile compounds of four raspberry cultivars (cvs. Heritage, Autumn Bliss, Zeva, and Rubi) growing in Spain were analyzed raw, just frozen, and during long-term frozen storage at -20 degrees C for a 1 year period. HS-SPME coupled with GC-MS and HPLC techniques were employed to study the evolution of the volatile compounds and the individual anthocyanins, respectively. The volatile aroma composition changes produced by the freezing process and long-term frozen storage were minimal. Only a significant increase in extraction capacity was obtained for alpha-ionone (27%) and for caryophyllene (67%) in Heritage at 12 months of storage. The stability of anthocyanins to freezing and frozen storage depends on the seasonal period of harvest. Heritage and Autumn Bliss (early cultivars) were less affected by processing and long-term frozen storage (1 year), and the total pigment extracted showed the tendency to increase 17 and 5%, respectively. Rubi and Zeva (late cultivars) suffered a decreased trend on the total anthocyanin content of 4% for Rubi and 17.5% for Zeva. Cyanidin 3-glucoside most easily suffered the degradative reactions that take place during processing and the storage period.
Assuntos
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Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos Voláteis / Conservação de Alimentos / Frutas / Antocianinas Tipo de estudo: Qualitative_research Limite: Humans Idioma: En Revista: J Agric Food Chem Ano de publicação: 2000 Tipo de documento: Article País de afiliação: Espanha
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Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos Voláteis / Conservação de Alimentos / Frutas / Antocianinas Tipo de estudo: Qualitative_research Limite: Humans Idioma: En Revista: J Agric Food Chem Ano de publicação: 2000 Tipo de documento: Article País de afiliação: Espanha