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Effect of processing on quality attributes and phenolic profile of quince dried bar snack
Author(s) -
Torres Carolina A,
Sepúlveda Gloria,
ConchaMeyer Anibal A
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9467
Subject(s) - chemistry , food science , titratable acid , gallic acid , quercetin , hesperidin , malic acid , dehydration , p coumaric acid , ferulic acid , antioxidant , organic chemistry , citric acid , biochemistry , medicine , alternative medicine , pathology
Abstract BACKGROUND Fruit and vegetable processing can often alter and damage antioxidants. Phenolic compounds, which are major antioxidants in these products, can suffer dissociation and changes in their concentration. Quince is an excellent source of antioxidants, with health‐improving potential for consumers. The phenolic profile (by ultra‐high‐performance liquid chromatography‐mass spectrometry) and quality attributes (pH, soluble solids, acidity, water activity) were determined for processed quince products (fresh fruit puree, cooked puree and dried bars), in addition to the effect of puree cooking time (5, 10, 15 and 20 min). RESULTS Soluble solids in purees averaged 14.4 °Brix and increased to 75 °Brix in bars, as did titratable acidity, reaching 1.5 g malic acid kg −1 fresh weight after 20 min of cooking at 120 °C. Quercetin, p ‐coumaric acid and trans ‐cinnamic acid were predominant in fresh fruit puree. Thermal processing significantly increased the concentration of p ‐coumaric acid, trans ‐cinnamic acid, apigenin and quercetin, and decreased gallic acid. This increase was 242%, on average, for all of them when comparing fresh fruit puree with bars on a fresh weight basis, demonstrating their concentration throughout the dehydration process during bar production. CONCLUSION Although a minimum puree cooking time of 5 min was sufficient to obtain the highest concentration of most phenolics, p ‐coumaric acid showed a higher concentration after 20 min of cooking. © 2018 Society of Chemical Industry