Effect of long-time storage on the content of polyphenols and ascorbic acid in osmo-convectively dried and osmo-freeze-dried fruits - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Processing and Preservation Année : 2013

Effect of long-time storage on the content of polyphenols and ascorbic acid in osmo-convectively dried and osmo-freeze-dried fruits

Résumé

The objective of the study was to investigate the stability of polyphenols and ascorbic acid in osmo-dried fruits: apples, sour cherries and blackcurrants, stored for 12 months. After 1 year of storage, the content of total polyphenols and anthocyanins in convectively dried blackcurrants was decreased by 45% and 90%, respectively. Flavonols remained highly stable. Convectively dried sour cherries contained particularly labile substances, including cyanidin derivatives, which content decreased by 98% after 6 months. Polyphenols in freeze-dried materials were more stable.After 1 year of storage, their content remained at 60-80% of the initial level. A high stability was in particular observed for delphinidin-3-rutinoside in blackcurrants, and cyanidin derivatives, chlorogenic acid, neochlorogenic acid and quercetin glucoside in sour cherries. The stability of ascorbic acid was also much higher in freeze-dried blackcurrants than in convectively dried fruit. After 1 year of storage, almost 70% of ascorbic acid was preserved in freeze-dried material.

Dates et versions

hal-01173826 , version 1 (07-07-2015)

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Citer

E. Piasecka, M. Uczciwek, R. Klewicki, D. Konopacka, M. Mieszczakowska-Frac, et al.. Effect of long-time storage on the content of polyphenols and ascorbic acid in osmo-convectively dried and osmo-freeze-dried fruits. Journal of Food Processing and Preservation, 2013, 37 (3), pp.198-209. ⟨10.1111/j.1745-4549.2011.00637.x⟩. ⟨hal-01173826⟩
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