Effect of different drying temperature on the antioxidant properties of the apple cultivars 'idared' and 'golden delicious'.
Year: 2015
Type: article
Abstract: The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products.
Authors: Dušan Đ. Paunović, Sonja Veljović, Tanja Petrović, D. Mirković, I. Pokeržnik, J. Rajić, Branislav Zlatković
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2620893592