The goal of the study was to determine the effect of thermal treatment and 6-months storage on antioxidant activity and chemical composition of heat-stable apple fillings. The aim was fully accomplished by analyzing apple fillings prepared in laboratory conditions under atmospheric pressure from aseptic apple puree (45 %) in a wide range of soluble solids and with different amounts of inulin and pectin according to the planned 2k factorial design with added central point. A correlation between antioxidant capacity evaluated by 2.2-diphenyl-1-picrylhydrazil radical (DPPH٠) assay and other chemical parameters of apple fillings such as water activity, pH, total polyphenols, 5-hydroxymethylfurfural content and non-enzymatic browning index were reported in the study. Antioxidant activity and the total polyphenols were directly correlated with each other (p<0.05) and manifested a decrease with increasing the total soluble solids content of apple fillings.

CHANGES IN ANTIOXIDANT ACTIVITY AND CHEMICAL COMPOSITION OF APPLE FILLLINGS AFTER THERMAL PROCESSING AND 6-MONTH STORAGE

Janna CROPOTOVA
Writing – Original Draft Preparation
;
Urszula TYLEWICZ
Methodology
;
Emiliano COCCI
Investigation
;
Santina ROMANI
Writing – Review & Editing
;
Marco DALLA ROSA
Supervision
2015

Abstract

The goal of the study was to determine the effect of thermal treatment and 6-months storage on antioxidant activity and chemical composition of heat-stable apple fillings. The aim was fully accomplished by analyzing apple fillings prepared in laboratory conditions under atmospheric pressure from aseptic apple puree (45 %) in a wide range of soluble solids and with different amounts of inulin and pectin according to the planned 2k factorial design with added central point. A correlation between antioxidant capacity evaluated by 2.2-diphenyl-1-picrylhydrazil radical (DPPH٠) assay and other chemical parameters of apple fillings such as water activity, pH, total polyphenols, 5-hydroxymethylfurfural content and non-enzymatic browning index were reported in the study. Antioxidant activity and the total polyphenols were directly correlated with each other (p<0.05) and manifested a decrease with increasing the total soluble solids content of apple fillings.
Janna CROPOTOVA, Urszula TYLEWICZ, Emiliano COCCI, Santina ROMANI, Marco DALLA ROSA
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/630647
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