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IMPACT OF DRYING PROCESSES ON BIOACTIVE PHENOLICS, VITAMIN C AND ANTIOXIDANT CAPACITY OF RED‐FLESHED APPLE SLICES
Author(s) -
JOSHI A.P.K.,
RUPASINGHE H.P.V.,
KHANIZADEH S.
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2010.00487.x
Subject(s) - chemistry , food science , polyphenol , antioxidant , flesh , antioxidant capacity , vitamin c , anthocyanin , browning , biochemistry
The impact of drying (air‐, oven‐ and vacuum‐drying) on bioactive polyphenolics, vitamin C and antioxidant capacity of slices of “Redfield” apple, a red‐fleshed apple cultivar, was investigated. The drying process significantly impacted the concentration of specific phenolic compounds and vitamin C concentration in dried slices. The loss of epicatechin, cyanidin‐3‐O‐galactoside, phloridzin and quercetin glycosides occurred during oven‐drying. The concentration of all the phenolic compounds in vacuum‐dried apple slices at 20C for 24 h was comparable to that of fresh apple slices. Antioxidant capacity measured by oxygen radical absorption capacity was significantly reduced by the oven‐drying as compared to other drying methods. PRACTICAL APPLICATIONS These results suggested that vacuum‐drying offers a great potential for preserving bioactive compounds during dehydration process for obtaining nonfried apple chips. Red‐fleshed apples have potential for use in value‐added snack product manufacturing because of the presence of anthocyanins in the flesh. However, nonuniform color distribution in red‐fleshed apples is an issue for quality measurement.