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The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples.
J Food Sci. 2018 Dec; 83(12):3019-3026.JF

Abstract

The effects of added water (1:0 up to 1:4 apple:water w/v) and grinding temperature on browning and antioxidant capacity of apples were investigated. Grinding apple with addition of water decreased browning and loss of antioxidant activity when ground with water up to 1:3 ratio. Browning, antioxidant capacity, major phenolic compounds (chlorogenic acid, epicatechin, and procyanidin B2), and ascorbic acid in ground apple with water (1:1) were evaluated at grinding temperatures from 5 °C to 45 °C. The degradation of antioxidant activity, phenolic compounds, and ascorbic acid followed first-order kinetics. The temperature-dependent degradation was adequately modeled using the Arrhenius equation, and kinetic parameters such as k, t1/2 , Q10 , and Ea indicated that the grinding temperature was a key factor affecting retention of antioxidant activity, phenolics, and ascorbic acid contents in apple. PRACTICAL APPLICATION: The phenolic compounds and antioxidant activity of fruits and vegetables can be altered by processing such as thermal treatments and grinding. Therefore, it is important to evaluate and predict the quality characteristics of the fruits as affected by processing conditions. In this study, we found grinding conditions retard the changes in color and loss in phenolic compounds and antioxidant activity of ground apples. This new finding can be helpful for engineers and scientists to control and optimize the grinding system by retaining the high nutritional values of apple products.

Authors+Show Affiliations

Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea.Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea.Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea.Div. of Food Science and Technology, Sunchon Natl. Univ., Suncheon, 57922, Korea.Dept. of Food Science and Technology, Univ. of Georgia, 100 Cedar Street, Athens, GA, U.S.A.Div. of Food Science and Technology (Inst. of Agriculture and Life Sciences), Gyeongsang Natl. Univ., Jinju, 52828, Korea.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30440087

Citation

Kim, Ah-Na, et al. "The Effects of Added Water and Grinding Temperature On Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples." Journal of Food Science, vol. 83, no. 12, 2018, pp. 3019-3026.
Kim AN, Lee KY, Kim HJ, et al. The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples. J Food Sci. 2018;83(12):3019-3026.
Kim, A. N., Lee, K. Y., Kim, H. J., Chun, J., Kerr, W. L., & Choi, S. G. (2018). The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples. Journal of Food Science, 83(12), 3019-3026. https://doi.org/10.1111/1750-3841.14389
Kim AN, et al. The Effects of Added Water and Grinding Temperature On Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples. J Food Sci. 2018;83(12):3019-3026. PubMed PMID: 30440087.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples. AU - Kim,Ah-Na, AU - Lee,Kyo-Yeon, AU - Kim,Hyun-Jin, AU - Chun,Jiyeon, AU - Kerr,William L, AU - Choi,Sung-Gil, Y1 - 2018/11/15/ PY - 2018/07/10/received PY - 2018/09/21/revised PY - 2018/10/15/accepted PY - 2018/11/16/pubmed PY - 2019/1/31/medline PY - 2018/11/16/entrez KW - antioxidant activity KW - apple KW - grinding KW - kinetics KW - phenolic compounds SP - 3019 EP - 3026 JF - Journal of food science JO - J Food Sci VL - 83 IS - 12 N2 - The effects of added water (1:0 up to 1:4 apple:water w/v) and grinding temperature on browning and antioxidant capacity of apples were investigated. Grinding apple with addition of water decreased browning and loss of antioxidant activity when ground with water up to 1:3 ratio. Browning, antioxidant capacity, major phenolic compounds (chlorogenic acid, epicatechin, and procyanidin B2), and ascorbic acid in ground apple with water (1:1) were evaluated at grinding temperatures from 5 °C to 45 °C. The degradation of antioxidant activity, phenolic compounds, and ascorbic acid followed first-order kinetics. The temperature-dependent degradation was adequately modeled using the Arrhenius equation, and kinetic parameters such as k, t1/2 , Q10 , and Ea indicated that the grinding temperature was a key factor affecting retention of antioxidant activity, phenolics, and ascorbic acid contents in apple. PRACTICAL APPLICATION: The phenolic compounds and antioxidant activity of fruits and vegetables can be altered by processing such as thermal treatments and grinding. Therefore, it is important to evaluate and predict the quality characteristics of the fruits as affected by processing conditions. In this study, we found grinding conditions retard the changes in color and loss in phenolic compounds and antioxidant activity of ground apples. This new finding can be helpful for engineers and scientists to control and optimize the grinding system by retaining the high nutritional values of apple products. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/30440087/The_Effects_of_Added_Water_and_Grinding_Temperature_on_Stability_and_Degradation_Kinetics_of_Antioxidant_Activity_Phenolic_Compounds_and_Ascorbic_Acid_in_Ground_Apples_ L2 - https://doi.org/10.1111/1750-3841.14389 DB - PRIME DP - Unbound Medicine ER -