Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

被引：62

作者：

Queiroz, C. ^{[1
]}

Moreira, C. F. F. ^{[1
]}

Lavinas, F. C. ^{[1
]}

Lopes, M. L. M. ^{[1
]}

Fialho, E. ^{[1
]}

Valente-Mesquita, V. L. ^{[1
]}

机构：

[1] Univ Fed Rio de Janeiro, Dept Nutr Basica & Expt, Inst Nut Josue de Castro, Rio De Janeiro, Brazil

来源：

HIGH PRESSURE RESEARCH | 2010年 / 30卷 / 04期

关键词：

cashew apple; high-pressure processing; antioxidant capacity; phenolic content; ascorbic acid; ANACARDIUM-OCCIDENTALE L; TROPICAL FRUITS; VITAMIN-C; CAPACITY; FOODS;

D O I：

10.1080/08957959.2010.530598

中图分类号：

O4 [物理学];

学科分类号：

0702 ;

摘要：

The cashew apple is native to Brazil, but there is insufficient information regarding the nutritional properties of this fruit. The objective of this study was to evaluate the impact of high pressure processing (HPP) at room temperature (25 degrees C) on phenolic compound and ascorbic acid contents and antioxidant capacity of cashew apple juice. This study showed that HPP at 250 or 400MPa for 3, 5 and 7min did not change pH, acidity, total soluble solids, ascorbic acid or hydrolysable polyphenol contents. However, juice pressurized for 3 and 5min showed higher soluble polyphenol contents. Antioxidant capacity, measured by the ferric-reducing antioxidant power method, was not altered by HPP, but when treated at 250MPa for 3min, it resulted in an increased value when 2,2-diphenyl-1-picrylhydrazyl was used. These data demonstrate that HPP can be used in the food industry for the generation of products with higher nutritional quality.

引用

页码：507 / 513

页数：7

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