Changes of Radical Scavenging Activity and Polyphenols Content During Storage of Dried Apples
2014
Nowacka, Malgorzata | Śledź, Magdalena | Wiktor, Artur | Witrowa-Rajchert, Dorota
The aim of the present research was to analyze the influence of the heating method used during convection, microwave-convection, and infrared-convection drying of apple tissue on its polyphenols content and radical scavenging activity, as evaluated both directly after drying and after a 12-month period of storage. In the course of drying, a decrease in radical scavenging activity and polyphenols content occurred. At the same time, changes in the former parameter depended on the length of the drying process. The kinetics of the decrease were described by means of first-order reactions. Furthermore, radical scavenging capacity as well as polyphenols content significantly decreased during the storage.
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