Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 66, Issue -, Pages 361-368Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2015.10.037
Keywords
Freezing; Storage; Phytochemicals; Prunus persica; Pasteurization
Categories
Funding
- Agencia de Inovacao, Portugal
- Quadro de Referencia Estrategico Nacional (QREN Portugal) [QREN-ADI 3436]
- FCT - Fundacao para a Ciencia e a Tecnologia [PEst-OE/EQB/LA0016, SFRH/BD/75041/2010]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/75041/2010] Funding Source: FCT
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The profile of polyphenol and carotenoid of peach were analysed on fresh fruits, immediately after freezing or after pasteurization, and during frozen storage at -20 degrees C for 360 days. Freezing did not affect the concentration of polyphenols or carotenoids. Pasteurization of fresh and frozen samples induced an increase in the extractability of chlorogenic acid (38% and 24%) and of zeaxanthin (336% and 127%) and a decrease of lutein (22% and 56%) and beta-cryptoxanthin (32 and 51%). Total antioxidant capacity and total phenolic content changed by less than 20% after frozen storage for 360 d. However, total carotenoid content decreased 41% and 48% in unpasteurized and pasteurized samples, after the same storage period. Long term storage induced an increase in the extractability of (+)-catechin (47%) and zeaxanthin (90%) and a decrease in neochlorogenic acid (59%), chlorogenic acid (39%), quercetin-3-glucoside (21%), lutein (24%) and beta-cryptoxanthin (40%). Pasteurization of frozen samples promoted a decrease in the concentration of neochlorogenic acid (91%), chlorogenic acid (87%) and quercetin-3-rutinoside (71%) and increase in lutein (16%), beta-ctyptoxanthin (42%) and beta-carotene (31%). Peach should be stored for periods no longer than 230 d, since pasteurization after that, induced a higher decrease in neochlorogenic, chlorogenic acids and quercetin-3-rutinoside content. (C) 2015 Elsevier Ltd. All rights reserved.
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