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Título: | Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin |
Autor: | Fernández-Jalao, Irene CSIC; Sánchez-Moreno, Concepción CSIC ORCID ; Ancos, Begoña de CSIC ORCID | Palabras clave: | Phenolic compounds Flavonoids Apple Antioxidant activity |
Fecha de publicación: | 2019 | Editor: | Elsevier | Citación: | Innovative Food Science and Emerging Technologies 51: 20-31 (2019) | Resumen: | The influence of high-pressure processing (HPP) (400, 500 and 600 MPa at 35 °C for 5 min) on different classes of phenolic compounds and antioxidant activity (AA) of ‘Golden Delicious’ apple from two different growing regions, northeastern of Spain (lowland climate) (S-apples) and north of Italy (mid-mountain climate) (I-apples) was investigated. Total hydroxycinnamic acids, total dihydrochalcones and total flavan-3-ols content were higher in S-apple (untreated and HPP-treated) than in I-apples and total flavonols content was higher in I-apples. HPP affected phenolic compounds and AA depending on the apple geographical origin. 400 MPa/35 °C/5 min increased total flavonols (30%) and maintained total phenolic compounds determined by HPLC (TP-HPLC) in S-apples. The higher increase of TP-HPLC (54%) was achieved when I-apple was treated at 600 MPa. Untreated and HPP-treated I-apples displayed higher AA than S-apples. HPP (400 and 600 MPa) increased AA in I-apple. Positive correlations were found between TP-HPLC and AA (TP-FC, DPPH·, ABTS·+ and FRAP) in both Italian and Spanish apples. | Versión del editor: | https://doi.org/10.1016/j.ifset.2018.06.002 | URI: | http://hdl.handle.net/10261/203578 | DOI: | 10.1016/j.ifset.2018.06.002 | ISSN: | 1466-8564 | E-ISSN: | 1878-5522 |
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