Changes of Radical Scavenging Activity and Polyphenols Content During Storage of Dried Apples

被引：22

作者：

Nowacka, Malgorzata ^{[1
]}

Sledz, Magdalena ^{[1
]}

Wiktor, Artur ^{[1
]}

Witrowa-Rajchert, Dorota ^{[1
]}

机构：

[1] Warsaw Univ Life Sci WULS SGGW, Dept Food Engn & Proc Management, Fac Food Sci, PL-02776 Warsaw, Poland

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2014年 / 17卷 / 06期

关键词：

Polyphenols content; Dried apples; Radical scavenging activity; Degradation parameters; Storage; HOT AIR; ANTIOXIDANT CAPACITY; PHENOLICS; QUALITY; FRUIT;

D O I：

10.1080/10942912.2012.711408

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present research was to analyze the influence of the heating method used during convection, microwave-convection, and infrared-convection drying of apple tissue on its polyphenols content and radical scavenging activity, as evaluated both directly after drying and after a 12-month period of storage. In the course of drying, a decrease in radical scavenging activity and polyphenols content occurred. At the same time, changes in the former parameter depended on the length of the drying process. The kinetics of the decrease were described by means of first-order reactions. Furthermore, radical scavenging capacity as well as polyphenols content significantly decreased during the storage.

引用

页码：1317 / 1331

页数：15

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