Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

被引：29

作者：

Ferreira Zielinski, Acacio Antonio ^{[1
,2
]}

Alberti, Aline ^{[2
]}

Braga, Cintia Maia ^{[1
]}

da Silva, Karolline Marques ^{[1
]}

Giovanetti Canteri, Maria Helene ^{[3
]}

Mafra, Luciana Igarashi ^{[2
]}

Granato, Daniel ^{[1
]}

Nogueira, Alessandro ^{[1
]}

Wosiacki, Gilvan ^{[1
]}

机构：

[1] Univ Estadual Ponta Grossa, Grad Program Food Sci & Technol, BR-84030900 Ponta Grossa, PR, Brazil

[2] Univ Fed Parana, Grad Program Food Engn, Polytech Ctr, BR-81531980 Curitiba, Parana, Brazil

[3] Fed Technol Univ Parana, Dept Food, BR-84016210 Ponta Grossa, PR, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 57卷 / 01期

关键词：

Malus domestica Borkh; Polyphenol; Pectolytic enzyme; CELL-WALLS; CULTIVARS; FRUIT; CLASSIFICATION; PROFILE; ACIDS; FLAVONOIDS; MATURITY; ENZYMES; STORAGE;

D O I：

10.1016/j.lwt.2014.01.029

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy juices from Lis Gala and Fuji Suprema apples varieties, at three ripening stages (unripe, ripe and senescent) were investigated using Principal Component Analysis and Hierarchical Cluster Analysis. The commercial preparations enzymatic (Ultrazym (R) AFPL; Pectinex (R) Ultra Clear; Pectinex (R) SMASH XXL; Panzym (R) YieldMASH) increased the total phenolic compounds and ferric reducing capacity of the cloudy juice from unripe and ripe Lis Gala (respectively by 67 and 49% for unripe apples, and 28 and 33% for ripe apples) and unripe Fuji Suprema apples (23 and 55%), while for the ripe Fuji Suprema apples only Pectinex (R) Ultra Clear and Panzym (R) YieldMASH had this effect. No significant (p > 0.05) was observed on senescent stage, whatever the enzymatic preparation. Enzymatic preparations could increase phenolic compounds concentration and antioxidant capacity of cloudy apple juice, but this effect depended on the maturity of the apples. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：223 / 229

页数：7