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Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits.
J Agric Food Chem. 2005 Jun 01; 53(11):4444-7.JA

Abstract

The purpose of this investigation was to report on the total phenolics, anthocyanins, and oxygen radical absorbance capacity (ORAC) of strawberry, peach, and apple, the influence of dehydration and ascorbic acid treatments on the levels of these compounds, and the effect of these treatments on fruit color. Results showed that fresh strawberry had the highest levels for total phenolics [5317.9 mg of chlorogenic acid equivalents (CAE)/kg], whereas lower levels were found in fresh apple and peach (3392.1 and 1973.1 mg of CAE/kg, respectively), and for anthocyanins (138.8 mg/kg), whereas lower levels were found in fresh apple and peaches (11.0 and 18.9 mg/kg, respectively; fresh strawberry had an ORAC value of 62.9 mM/kg Trolox equivalents. The fresh apple and peach were found to have ORAC values of 14.7 and 11.4 mM/kg of Trolox equivalents, respectively. The color values indicated that the addition of 0.1% ascorbic acid increased the lightness (L) and decreased the redness (a) and yellowness (b) color values of fresh strawberry, peach, and apple, sliced samples, and the puree made from them. Also, results showed that dehydration is a good method to keep the concentrations of total phenolics and anthocyanins and ORAC values at high levels.

Authors+Show Affiliations

Rababah TM
Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
Ereifej KI
No affiliation info available
Howard L
No affiliation info available

MeSH

AnthocyaninsAntioxidantsAscorbic AcidColorDesiccationFood PreservationFragariaFruitMalusPhenolsPrunus

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

15913308

Citation

Rababah, Taha M., et al. "Effect of Ascorbic Acid and Dehydration On Concentrations of Total Phenolics, Antioxidant Capacity, Anthocyanins, and Color in Fruits." Journal of Agricultural and Food Chemistry, vol. 53, no. 11, 2005, pp. 4444-7.
Rababah TM, Ereifej KI, Howard L. Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. J Agric Food Chem. 2005;53(11):4444-7.
Rababah, T. M., Ereifej, K. I., & Howard, L. (2005). Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. Journal of Agricultural and Food Chemistry, 53(11), 4444-7.
Rababah TM, Ereifej KI, Howard L. Effect of Ascorbic Acid and Dehydration On Concentrations of Total Phenolics, Antioxidant Capacity, Anthocyanins, and Color in Fruits. J Agric Food Chem. 2005 Jun 1;53(11):4444-7. PubMed PMID: 15913308.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. AU - Rababah,Taha M, AU - Ereifej,Khalil I, AU - Howard,L, PY - 2005/5/26/pubmed PY - 2005/7/6/medline PY - 2005/5/26/entrez SP - 4444 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 11 N2 - The purpose of this investigation was to report on the total phenolics, anthocyanins, and oxygen radical absorbance capacity (ORAC) of strawberry, peach, and apple, the influence of dehydration and ascorbic acid treatments on the levels of these compounds, and the effect of these treatments on fruit color. Results showed that fresh strawberry had the highest levels for total phenolics [5317.9 mg of chlorogenic acid equivalents (CAE)/kg], whereas lower levels were found in fresh apple and peach (3392.1 and 1973.1 mg of CAE/kg, respectively), and for anthocyanins (138.8 mg/kg), whereas lower levels were found in fresh apple and peaches (11.0 and 18.9 mg/kg, respectively; fresh strawberry had an ORAC value of 62.9 mM/kg Trolox equivalents. The fresh apple and peach were found to have ORAC values of 14.7 and 11.4 mM/kg of Trolox equivalents, respectively. The color values indicated that the addition of 0.1% ascorbic acid increased the lightness (L) and decreased the redness (a) and yellowness (b) color values of fresh strawberry, peach, and apple, sliced samples, and the puree made from them. Also, results showed that dehydration is a good method to keep the concentrations of total phenolics and anthocyanins and ORAC values at high levels. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15913308/Effect_of_ascorbic_acid_and_dehydration_on_concentrations_of_total_phenolics_antioxidant_capacity_anthocyanins_and_color_in_fruits_ DB - PRIME DP - Unbound Medicine ER -