Impact of canning and storage on apricot carotenoids and polyphenols.

Food Chem 2018 Feb 27;240:615-625. Epub 2017 Jul 27.

UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, Avignon University, F-84000 Avignon, France.

Apricot polyphenols and carotenoids were monitored after industrial and domestic cooking, and after 2months of storage for industrial processing. The main apricot polyphenols were flavan-3-ols, flavan-3-ol monomers and oligomers, with an average degree of polymerization between 4.7 and 10.7 and caffeoylquinic acids. Flavonols and anthocyanins were minor phenolic compounds. Upon processing procyanidins were retained in apricot tissue. Hydroxycinnamic acids, flavan-3-ol monomers, flavonols and anthocyanins leached in the syrup. Flavonol concentrations on per-can basis were significantly increased after processing. Industrial processing effects were higher than domestic cooking probably due to higher temperature and longer duration. After 2months of storage, among polyphenols only hydroxycinnamic acids, flavan-3-ol monomers and anthocyanins were reduced. Whichever the processing method, no significant reductions of total carotenoids were observed after processing. The cis-β-carotene isomer was significantly increased after processing but with a lower extent in domestic cooking. Significant decreased in total carotenoid compounds occurred during storage.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.foodchem.2017.07.147DOI Listing
February 2018
22 Reads

Publication Analysis

Top Keywords

flavan-3-ol monomers
12
domestic cooking
12
increased processing
8
2months storage
8
hydroxycinnamic acids
8
apricot polyphenols
8
acids flavan-3-ol
8
flavonols anthocyanins
8
industrial processing
8
processing
7
temperature longer
4
processing effects
4
processing industrial
4
cooking higher
4
higher domestic
4
higher temperature
4
effects higher
4
concentrations per-can
4
retained apricot
4
apricot tissue
4

Similar Publications