Abstract
The phenolic fraction modification was evaluated in untreated vacuum impregnated frozen apple slices from two varieties (Granny Smith and Stark Delicious) a few days after freezing and after 12 months of frozen storage. After 12 months the phenolic content of both fresh and vacuum impregnated apple slices varied greatly. The most important change was the increase of many polymeric flavan-3-ols, which may be due to hydrolysis of polymeric procyanidins. Furthermore, there was significant correlation (r 2 = 0.52, P < 0.05) between the increase in flavan-3-ols and the decrease in pH. In fact, control Stark slices presented the highest pH, and had no statistically significant increase in flavan-3-ols. Other classes of phenolic compounds were decreased in apple slices following frozen storage.
References
Diaz MN, Frei B, Vita JA, Keaney Jr JF (1997) N Engl J Med 337:408–416 doi:10.1056/NEJM199708073370607
Chen D, Chen MS, Cui QC, Yang H, Dou QP (2007) Front Biosci 12:1935–1945
Seeram NP, Adams LS, Zhang YJ, Lee R, Sand D, Scheuller HS, Heber D (2006) J Agric Food Chem 54:9329–9339
Macheix JJ, Fleuriet A, Billot J (1990) Fruit phenolics. CRC, Boca Raton, pp 68–71, 113
Lister CE, Lancaster JE, Sutton KH (1994) J Sci Food Agric 64:155–161
Chinnici F, Bendini A, Gaiani A, Riponi C (2004) J Agric Food Chem 52:4684–4689 doi:10.1021/jf049770a
Forni E, Torreggiani D, Crivelli G, Mastrelli A, Bertolo G, Santelli F (1987) Acta Hort 282:425–433
Pinnavaia G, Dalla Rosa M, Lerici CR (1988) Acta Alim Pol 14:51–57
Sormani A, Maffi D, Bertolo G, Torreggiani D (1999) Food Sci Tech Int 5:479–485
Maestrelli A, Lo Scalzo R, Lupi D, Bertolo G, Torreggiani D (2001) J Food Eng 49:255–260 doi:10.1016/S0260-8774(00)00211-9
Ponting JD (1973) Proc Bioch 8:18–20
Escriche I, Chiralt A, Moreno J, Serra JA (2000) J Food Sci 65:1107–1111 doi:10.1111/j.1365-2621.2000.tb10247.x
Talens P, Escriche I, Martinez-Navarrete N, Chiralt A (2002) J Food Sci 67:1648–1653 doi:10.1111/j.1365-2621.2002.tb08699.x
Fito P (1994) J Food Eng 22:313–328
Fito P, Pastor R (1994) J Food Eng 21:513–519
Talens P, Escriche I, Martınez-Navarrete N, Chiralt A (2003) Food Res Int 36:635–642 doi:10.1016/S0963-9969(03)00016-4
Torreggiani D, Bertolo G (2001) J Food Eng 49:247–253
Blanda G, Cerretani L, Bendini A, Cardinali A, Scarpellini A, Lercker G (2007) Eur Food Res Technol (in press). doi:10.1007/s00217-007-0624-x
Author information
Authors and Affiliations
Corresponding authors
Rights and permissions
About this article
Cite this article
Blanda, G., Cerretani, L., Cardinali, A. et al. Effect of frozen storage on the phenolic content of vacuum impregnated Granny Smith and Stark Delicious apple cvv.. Eur Food Res Technol 227, 961–964 (2008). https://doi.org/10.1007/s00217-007-0801-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-007-0801-y