Changes in antioxidant activity and chemical composition of apple filllings after thermal processing and 6-month storage
Cropotova, Janna (Practical Scientific Institute of Horticulture and Food Technology, Chisinau (Republic of Moldova)) | Tylewicz, Urszula (University of Bologna, Cesena (Italy). Department of Food Science, Campus of Food Science) | Cocci, Emiliano (University of Bologna, Cesena (Italy). Department of Food Science, Campus of Food Science) | Romani, Santina (University of Bologna, Cesena (Italy). Department of Food Science, Campus of Food Science) | Dalla Rosa, Marco (University of Bologna, Cesena (Italy). Department of Food Science, Campus of Food Science)
The goal of the study was to determine the effect of thermal treatment and 6-months storage on antioxidant activity and chemical composition of heat-stable apple fillings. The aim was fully accomplished by analyzing apple fillings prepared in laboratory conditions under atmospheric pressure from aseptic apple puree (45 %) in a wide range of soluble solids and with different amounts of inulin and pectin according to the planned 2k factorial design with added central point. A correlation between antioxidant capacity evaluated by 2.2-diphenyl-1-picrylhydrazil radical (DPPH ٠ ) assay and other chemical parameters of apple fillings such as water activity, pH, total polyphenols, 5-hydroxymethylfurfural content and non-enzymatic browning index were reported in the study. Antioxidant activity and the total polyphenols were directly correlated with each other (p<0.05) and manifested a decrease with increasing the total soluble solids content of apple fillings.
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