Oliveira, Ana, et al. "Impact of pH On the Phytochemical Profile of Pasteurized Peach Purée During Storage." Journal of Agricultural and Food Chemistry, vol. 62, no. 50, 2014, pp. 12075-81.
Oliveira A, Gomes MH, Alexandre EM, et al. Impact of pH on the phytochemical profile of pasteurized peach purée during storage. J Agric Food Chem. 2014;62(50):12075-81.
Oliveira, A., Gomes, M. H., Alexandre, E. M., Almeida, D. P., & Pintado, M. (2014). Impact of pH on the phytochemical profile of pasteurized peach purée during storage. Journal of Agricultural and Food Chemistry, 62(50), 12075-81. https://doi.org/10.1021/jf503913t
Oliveira A, et al. Impact of pH On the Phytochemical Profile of Pasteurized Peach Purée During Storage. J Agric Food Chem. 2014 Dec 17;62(50):12075-81. PubMed PMID: 25426547.
TY - JOUR
T1 - Impact of pH on the phytochemical profile of pasteurized peach purée during storage.
AU - Oliveira,Ana,
AU - Gomes,Maria Helena,
AU - Alexandre,Elisabete M C,
AU - Almeida,Domingos P F,
AU - Pintado,Manuela,
Y1 - 2014/12/04/
PY - 2014/11/27/entrez
PY - 2014/11/27/pubmed
PY - 2015/8/19/medline
KW - Prunus persica (L.)
KW - pH impact on phytochemical profiling
KW - peach carotenoid stability
SP - 12075
EP - 81
JF - Journal of agricultural and food chemistry
JO - J Agric Food Chem
VL - 62
IS - 50
N2 - Peach purée was exposed to different pH (2.5, 3.0, 3.5, 4.0, and 4.5) conditions, and its phytochemical alteration was estimated after fruit pasteurization and over a 90 day storage period at both 4 and 23 °C. During the 90 day storage, the study demonstrated a decrease in total antioxidant activity of 34-40% and a decrease in total phenolics of 18-20% at 4 °C and the corresponding decreases at 23 °C were 55-56 and 30-40%, respectively. Neochlorogenic acid (34 and 27%) and chlorogenic acid (34 and 37%) presented lower retention at the higher pH (4.5) for both storage temperatures. The degradation of carotenoids was higher at pH of 4.0 and 4.5, and the highest retention was obtained at pH 3.0 and 3.5. Zeaxanthin was the carotenoid most affected with loses of 60-68% at 4 °C and 56-75% for 23 °C. Storage time and temperature were critical factors for peach purée phytochemical profile, more than pH variation.
SN - 1520-5118
UR - https://www.unboundmedicine.com/medline/citation/25426547/Impact_of_pH_on_the_phytochemical_profile_of_pasteurized_peach_purée_during_storage_
DB - PRIME
DP - Unbound Medicine