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Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity

Santarelli, Veronica; Neri, Lilia; Sacchetti, Giampiero; Di Mattia, Carla D; Mastrocola, Dino and Pittia, Paola (2020) Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity. Food chemistry, 308, p. 125570.

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Document available online at: https://www.sciencedirect.com/science/article/abs/pii/S0308814619316942


Summary

The effect of pre-treatment (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on single and total polyphenols (free and conjugated) content and antioxidant activity (AOA) of organic and conventional apples, was investigated. Fresh organic and conventional fruits showed different profiles of free and conjugated polyphenols while their total phenolic content and AOA were similar. Organic and conventional apple tissues showed different physiological responses to physical stresses described by changes in phenolic profiles. Vacuum impregnation in lemon juice affected the polyphenols extractability of both the organic and conventional apples and favored their enrichment with bioactive compounds (AOA = +11.5%). FS decreased the single and conjugated polyphenols content of the pre-treated apple samples and the effect was different between organic and conventional fruits. After FS, not pre-treated organic apples showed a lower AOA reduction than the conventional ones (-13% vs -25%), while no differences were found on pre-treated samples.


EPrint Type:Journal paper
Keywords:Antioxidant activity, Apples, Bioactive compounds, Freezing, Organic, Vacuum impregnation, SusOrganic
Agrovoc keywords:
Language
Value
URI
English
freezing
http://aims.fao.org/aos/agrovoc/c_3091
English
food processing
http://aims.fao.org/aos/agrovoc/c_37969
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Italy > Univ. Teramo
ISSN:1873-7072
DOI:10.1016/j.foodchem.2019.125570
Deposited By: Neri, Dr. Lilia
ID Code:40203
Deposited On:26 Jul 2021 13:20
Last Modified:27 Jul 2021 12:15
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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