The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices
The objective of this study was to characterize two varieties of apple (Florina and Liberty) grown in the North-West of Romania, with a focus on their volatile compounds, bioactive compounds and their antioxidant capacity. The content of bioactive compounds and antioxidant capacity was also tracked...
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| Format: | Article |
| Language: | English |
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AcademicPres
2018-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
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| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/12988 |
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| author | Vasile LASLO Sonia SOCACI Alin TEUSDEA Adrian TIMAR Maria TOFANĂ Simona Ioana VICAS |
| author_facet | Vasile LASLO Sonia SOCACI Alin TEUSDEA Adrian TIMAR Maria TOFANĂ Simona Ioana VICAS |
| author_sort | Vasile LASLO |
| collection | DOAJ |
| description | The objective of this study was to characterize two varieties of apple (Florina and Liberty) grown in the North-West of Romania, with a focus on their volatile compounds, bioactive compounds and their antioxidant capacity. The content of bioactive compounds and antioxidant capacity was also tracked during pasteurization at different times (15, 20 and 25 minutes). Among bioactive compounds, the total phenol content was determined, as well as the total flavonoid and vitamin C content. The antioxidant capacity of fruits and pasteurized juice was evaluated by three different methods (DPPH, FRAP and ABTS). Of the 2 apple cultivars, Florina showed a remarkably higher content of total phenolic compounds (657.97 mg GAE/kg fw), flavonoids (122.07 mg QE/kg fw) and vitamin C (94.62 mg/kg), compared to the Liberty cultivar. Following pasteurization, the vitamin C contents decreased significantly relative to pasteurization time. However, in the case of total phenols content, only insignificant decreases were registered, compared to unpasteurized juice. The content of total flavonoids increased significantly after 15 minutes of pasteurization in apple cultivars juices. The apple varieties investigated are rich in bioactive compounds, and pasteurization treatment does not lead to drastic decreases in these compounds and in the antioxidant capacity of apple juices. |
| first_indexed | 2024-12-20T11:43:41Z |
| format | Article |
| id | doaj.art-84a80362eb8d45a08dca1c8cd425dee1 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-20T11:43:41Z |
| publishDate | 2018-05-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-84a80362eb8d45a08dca1c8cd425dee12022-12-21T19:41:55ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002018-05-01751677710.15835/buasvmcn-fst:000310621The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars JuicesVasile LASLO0Sonia SOCACI1Alin TEUSDEA2Adrian TIMAR3Maria TOFANĂ4Simona Ioana VICAS5University of Oradea, Faculty of Environmental Protection, 26 Gen. Magheru Street, 410048 OradeaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Oradea, Faculty of Environmental Protection, 26 Gen. Magheru Street, 410048 OradeaUniversity of Oradea, Faculty of Environmental Protection, 26 Gen. Magheru Street, 410048 OradeaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Oradea, Faculty of Environmental Protection, 26 Gen. Magheru Street, 410048 Oradea, RomaniaThe objective of this study was to characterize two varieties of apple (Florina and Liberty) grown in the North-West of Romania, with a focus on their volatile compounds, bioactive compounds and their antioxidant capacity. The content of bioactive compounds and antioxidant capacity was also tracked during pasteurization at different times (15, 20 and 25 minutes). Among bioactive compounds, the total phenol content was determined, as well as the total flavonoid and vitamin C content. The antioxidant capacity of fruits and pasteurized juice was evaluated by three different methods (DPPH, FRAP and ABTS). Of the 2 apple cultivars, Florina showed a remarkably higher content of total phenolic compounds (657.97 mg GAE/kg fw), flavonoids (122.07 mg QE/kg fw) and vitamin C (94.62 mg/kg), compared to the Liberty cultivar. Following pasteurization, the vitamin C contents decreased significantly relative to pasteurization time. However, in the case of total phenols content, only insignificant decreases were registered, compared to unpasteurized juice. The content of total flavonoids increased significantly after 15 minutes of pasteurization in apple cultivars juices. The apple varieties investigated are rich in bioactive compounds, and pasteurization treatment does not lead to drastic decreases in these compounds and in the antioxidant capacity of apple juices.http://journals.usamvcluj.ro/index.php/fst/article/view/12988antioxidant capacityapple cultivarsflavonoidstotal phenolspasteurisation. |
| spellingShingle | Vasile LASLO Sonia SOCACI Alin TEUSDEA Adrian TIMAR Maria TOFANĂ Simona Ioana VICAS The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology antioxidant capacity apple cultivars flavonoids total phenols pasteurisation. |
| title | The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices |
| title_full | The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices |
| title_fullStr | The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices |
| title_full_unstemmed | The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices |
| title_short | The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices |
| title_sort | effect of pasteurization time on phytochemical composition and antioxidant capacity of two apple cultivars juices |
| topic | antioxidant capacity apple cultivars flavonoids total phenols pasteurisation. |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/12988 |
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