Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5762686 | Postharvest Biology and Technology | 2017 | 7 Pages |
Abstract
The effects of pulsed electric fields (PEF, 0.008-1.3 kJ kgâ1) on the total phenolic, flavonoid and flavan-3-ol contents, as well as on the antioxidant capacity of apples stored at different temperatures (4 and 22 °C) along 48 h were studied. Contents of phenolic compounds observed in PEF-treated apples were higher than those of untreated. The mildest PEF treatment (0.008 kJ kgâ1) produced the maximum increases of total phenolics (13%) and flavan-3-ol (92%) contents in apples stored during 24 h at 22 °C, while it was observed at 4 °C for flavonoids (58%). On the other hand, the antioxidant capacity of apples was enhanced by 43% respect to that of untreated with the mildest PEF treatment after 12 h at 4 °C and by 15% after 24 h at 22 °C. Therefore, PEF technology could be used to increase the antioxidant potential of apples by controlling treatment and storage conditions.
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Authors
Robert Soliva-Fortuny, Mariona Vendrell-Pacheco, Olga MartÃn-Belloso, Pedro Elez-MartÃnez,