Impact of Drying Processes on Bioactive Phenolics, Vitamin C and Antioxidant Capacity of Red-Fleshed Apple Slices.
Joshi, A.P.K., Rupasinghe, H.P.V., and Khanizadeh, S. (2011). "Impact of Drying Processes on Bioactive Phenolics, Vitamin C and Antioxidant Capacity of Red-Fleshed Apple Slices.", Journal of Food Processing and Preservation, 35(4), pp. 453-457. doi : 10.1111/j.1745-4549.2010.00487.x Access to full text
The impact of drying (air-, oven- and vacuum-drying) on bioactive polyphenolics, vitamin C and antioxidant capacity of slices of “Redfield” apple, a red-fleshed apple cultivar, was investigated. The drying process significantly impacted the concentration of specific phenolic compounds and vitamin C concentration in dried slices. The loss of epicatechin, cyanidin-3-O-galactoside, phloridzin and quercetin glycosides occurred during oven-drying. The concentration of all the phenolic compounds in vacuum-dried apple slices at 20°C for 24 h was comparable to that of fresh apple slices. Antioxidant capacity measured by oxygen radical absorption capacity was significantly reduced by the oven-drying as compared to other drying methods. PRACTICAL APPLICATIONS: These results suggested that vacuum-drying offers a great potential for preserving bioactive compounds during dehydration process for obtaining nonfried apple chips. Red-fleshed apples have potential for use in value-added snack product manufacturing because of the presence of anthocyanins in the flesh. However, nonuniform color distribution in red-fleshed apples is an issue for quality measurement.
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