921
Views
21
CrossRef citations to date
0
Altmetric
Original Articles

Changes of Radical Scavenging Activity and Polyphenols Content During Storage of Dried Apples

, , &
Pages 1317-1331 | Received 02 Apr 2012, Accepted 08 Jul 2012, Published online: 04 Mar 2014

REFERENCES

  • Sluis , A. , Dekker , M. , Skrede , G. and Jongen , W. 2002 . Activity and concentration of polyphenolic antioxidants in apple juice . Effect of existing production methods. Journal of Agricultural and Food Chemistry , 50 ( 25 ) : 7211 – 7214 .
  • Singla , R. , Ganguli , A. and Ghosh , M. 2010 . Antioxidant activities and polyphenolic properties of raw and osmotically dehydrated dried mushroom (Agaricus bisporous) snack food . International Journal of Food Properties , 13 : 1290 – 1299 .
  • Silvina , B.L. and Balz , F. 2004 . The increase in human plasma antioxidant capacity after apple consumption is due to the metabolic effect of fructose on urate, not apple-derived antioxidant flavonoids . Free Radical Biology & Medicine , 37 ( 2 ) : 201 – 203 .
  • Madsen , H.L. , Andersen , C.M. , Jorgensen , L.V. and Skibsed , L.H. 2000 . Radical scavenging by dietary flavonoids . A kinetic study of antioxidant efficiencies. European Food Research and Technology , 211 : 240 – 246 .
  • Herken , E.N. and Guzel , S. 2010 . Total antioxidant capacity and total phenol contents of selected commercial fruit juices in Turkey . International Journal of Food Properties , 13 : 1373 – 1379 .
  • Chua , K.J. and Chou , S.K. 2003 . Low-cost drying methods for developing countries . Trends in Food Science & Technology , 14 ( 12 ) : 519 – 528 .
  • Lewicki , P.P. 2006 . Design of hot air drying for better foods . Trends in Food Science & Technology , 17 ( 4 ) : 153 – 163 .
  • Vega-Mercado , H. , Angora-Nieto , M.M. and Bartosa-Cánovas , G.V. 2001 . Advanced in dehydration of food . Journal of Food Engineering , 49 : 271 – 289 .
  • Witrowa-Rajchert , D. 1999 . Rehydration as an Index of Changes Occurring in Plant Tissues during Drying , 1 Warszawa , Polska : Fundacja Rozwój SGGW . p.in Polish
  • Ścibisz , I. and Mitek , M. 2006 . Antioxidant activity and phenolic compound capacity in dried highbush blueberries (Vaccinum Corymbosum L.) . Żywność Nauka Technologia Jakość , 4 ( 49 ) : 68 – 76 . in Polish
  • Kuljarachanan , T. , Devahastin , S. and Chiewchan , N. 2009 . Evolution of antioxidant compounds in lime residues during drying . Food Chemistry , 113 ( 4 ) : 944 – 949 .
  • Oszmiański , J. , Wolniak , M. , Wojdyło , A. and Wawer , I. 2007 . Comparative study of polyphenolic content and antiradical activity of cloud and clear apple juices . Journal of the Science of Food and Agriculture , 87 ( 4 ) : 573 – 579 .
  • Kalt , W. 2005 . Effect of production and processing factors on major fruit and vegetable antioxidants . Journal of Food Science , 70 ( 1 ) : 11 – 19 .
  • Wang , S.Y. 2006 . “ Fruits with high antioxidant activity as functional foods ” . In Functional Food Ingredients and Nutraceuticals: Processing Technologies , Edited by: Shi , J. 371 Boca Raton, FL: Taylor & Francis Group., LLC .
  • Chaudry , M.A. , Bibi , N. , Khan , F. and Sattar , A. 1998 . Phenolics and quality of solar cabinet dried persimmon during storage . Italian Journal of Food Science , 10 ( 3 ) : 269 – 275 .
  • Kmiecik , W. 1995 . The effect of drying temperature and storage period of dried parsley leaves on vitamin C content . Bromatology and Toxicology Chemistry , 28 ( 3 ) : 235 – 241 . in Polish
  • Daood , H.G. , Vinkler , M. , Markus , F. , Hebshi , E.A. and Biacs , P.A. 1996 . Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors . Food Chemistry , 55 ( 4 ) : 365 – 372 .
  • Ścibisz , I. and Mitek , M. 2005 . Antioxidant activity and content of phenolic compounds in jams obtained from highbush blueberry fruits (Vaccinium Corymbosum L.) . Żywność Nauka Technologia Jakość , 2 ( 43 ) : 210 – 221 . in Polish
  • Kopera , M. and Mitek , M. 2006 . Effect of addition L-ascorbic acid in pulp on polyphenols content in pears juices . Żywność Nauka Technologia Jakość , 2 ( 47 ) : 116 – 123 . in Polish
  • Nowak , D. and Lewicki , P.P. 2004 . Infrared drying of apple slices . Innovative Food Science and Emerging Technologies , 5 ( 3 ) : 353 – 360 .
  • Drying , Maskan, M. 2001 . shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying . Journal of Food Engineering , 48 : 177 – 182 .
  • Maskan , M. 2000 . Microwave/air and microwave finish drying of banana . Journal of Food Engineering , 44 : 71 – 78 .
  • Lewicki , P.P. , Witrowa-Rajchert , D. and Sawczuk , A. 2001 . Convective-microwave drying of apples and carrots . Żywność Nauka Technologia Jakość , 2 ( 27 ) : 28 – 42 . in Polish
  • Witrowa-Rajchert , D. and Rząca , M. 2009 . Microstructure and physical properties of dried apples . Drying Technology , 27 ( 7 ) : 903 – 909 .
  • Ruíz Díaz , G. , Martínez-Monzó , J. , Fito , P. and Chiralt , A. 2003 . Modeling of dehydration-rehydration of orange slices in combined microwave/air drying . Innovative Food Science and Emerging Technologies , 4 ( 2 ) : 203 – 209 .
  • Nijhuis , H.H. , Torringa , H.M. , Muresan , S. , Yuksel , D. , Leguijt , C. and Kloek , W. 1998 . Approaches to improving the quality of dried fruit and vegetables . Trends in Food Science & Technology , 9 : 13 – 20 .
  • Krishnamurthy , K. , Khurana , H.K. , Jun , S. , Irudayaraj , J. and Demirci , A. 2008 . Infrared heating in food processing: An overview . Comprehensive Reviews in Food Science and Food Safety , 7 : 2 – 13 .
  • Wang , J. and Sheng , K. 2006 . Far-infrared and microwave drying of peach . LWT–Food Science and Technology , 39 ( 3 ) : 247 – 255 .
  • Hebbar , H.U. , Vishwanathan , K.H. and Ramesh , M.N. 2004 . Development of combined infrared and hot air dryer for vegetables . Journal of Food Engineering , 65 ( 4 ) : 557 – 563 .
  • Singh , R.P. and Anderson , B.A. “ The major types of food spoilage: An overview ” . In Understanding and Measuring the Shelf-Life of Food , Edited by: Steele , R. 2004 Abington , U.K. : Woodhead Publishing Limited .
  • Fruit and vegetable products . Determination of dry matter content by gravimetric method (in Polish) , Standard PN-90/A-75101/03Polski Komitet Normalizacying, Warsaw, polardo. 2003.
  • Brand-Williams , W. , Cuvelier , M.E. and Berset , C. 1995 . Use of free radical method to evaluate antioxidant activity . Lebensmittel-Wissenschaft und-Technologie , 28 : 25 – 30 .
  • Lohachoompol , V. , Srzednicki , G. and Craske , J. 2004 . The change of total anthocyanins in blueberries and their antioxidant effect after drying and freezing . Journal of Biomedicine and Biotechnology , 5 : 248 – 252 .
  • Grajek , W. 2003 . Changes in the antioxidant capacity of plant materials in processing and during digestion . Żywność Nauka Technologia Jakość , 4 ( 37 ) : 26 – 36 . in Polish
  • Caro , A. , Piga , A. , Pinna , I. , Fenu , P.M. and Agabbio , M. 2004 . Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes . Journal of Agricultural and Food Chemistry , 52 : 4780 – 4784 .
  • Naczk , M. , Pegg , R.B. , Zadernowski , R. and Shahidi , F. 2005 . Radical scavenging activity of canola hull phenolics . Journal of the American Oil Chemists Society , 82 ( 4 ) : 255 – 260 .
  • Manzocco , L. , Calligaris , S. , Mastrocola , D. , Nicoli , M.C. and Lerici , C.R. 2001 . Review of non-enzymatic browning and antioxidant capacity in processed foods . Trends in Food Science & Technology , 11 : 340 – 346 .
  • Mahmutoğlu , T. , Emir , F. and Saygi , Y.B. 1996 . Sun/solar drying of differently treated grapes and storage stability of dried grapes . Journal of Food Engineering , 29 : 289 – 300 .
  • Niamnuy , C. , Devahastin , S. , Soponronnarit , S. and Vijaya Raghavan , G.S. 2008 . Kinetics of astaxanthin degradation and color changes of dried shrimp during storage . Journal of Food Engineering , 87 : 591 – 600 .
  • Kulczak , M. 2007 . “ Effect of heat treatment on antioxidant content in foods. Hydrothermal treatment of dry legume seeds ” . In Przeciwutleniacze w Żywności. Aspekty Zdrowotne, Technologiczne, Molekularne i Analityczne , 441 Warszawa , Polska : W. Grajek, WNT . Inpp.in Polish
  • Prior , R.L. , Wu , X. and Schaich , K. 2005 . Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements . Journal of Agricultural and Food Chemistry , 53 ( 10 ) : 4290 – 4302 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.