Premium
Original article: The effect of freezing at −18 °C and −70 °C with and without ascorbic acid on the stability of antioxidant in extracts of apple and orange fruits
Author(s) -
Polinati Renata Madureira,
Faller Ana Luísa Kremer,
Fialho Eliane
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02333.x
Subject(s) - ascorbic acid , orange (colour) , antioxidant , chemistry , vitamin c , polyphenol , food science , orange juice , antioxidant capacity , biochemistry
Summary The influence of low temperature and storage time on the antioxidant capacity of standard solutions and apple and orange extracts was evaluated. In addition, the effects of ascorbic acid (AA) addition to the fruit extracts in terms of antioxidant capacity, AA content and soluble and hydrolyzable polyphenol contents were also analysed. Polyphenol contents in both apple and orange extracts were stable during storage period, which reflected also in the antioxidant capacity stability. Freezing at −18 °C did not result in different retention rates for polyphenols, AA and antioxidant capacity when compared to freezing at −70 °C. However, vitamin C content in orange juice, without AA addition, slightly increased along the experimental period (10 days). Thus, this study shows that it may not be necessary to measure the antioxidant capacity immediately after the preparation of fruit extracts or antioxidant standard solutions.