Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures

Soliva-Fortuny, Robert; Vendrell Pacheco, Mariona; Martín Belloso, Olga; Elez Martínez, Pedro

doi:https://doi.org/10.1016/j.postharvbio.2017.03.015

View/Open

Postprint (809.3Kb)

Issue date

2017-04-08

Author

Soliva-Fortuny, Robert

Vendrell Pacheco, Mariona

Martín Belloso, Olga

Elez Martínez, Pedro

Suggested citation

Soliva-Fortuny, Robert; Vendrell Pacheco, Mariona; Martín Belloso, Olga; Elez Martínez, Pedro; . (2017) . Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures. Postharvest Biology and Technology, 2017, vol. 132, p. 195-201. https://doi.org/10.1016/j.postharvbio.2017.03.015.

Abstract

The effects of pulsed electric fields (PEF, 0.008–1.3 kJ kg−1) on the total phenolic, flavonoid and flavan-3-ol contents, as well as on the antioxidant capacity of apples stored at different temperatures (4 and 22 °C) along 48 h were studied. Contents of phenolic compounds observed in PEF-treated apples were higher than those of untreated. The mildest PEF treatment (0.008 kJ kg−1) produced the maximum increases of total phenolics (13%) and flavan-3-ol (92%) contents in apples stored during 24 h at 22 °C, while it was observed at 4 °C for flavonoids (58%). On the other hand, the antioxidant capacity of apples was enhanced by 43% respect to that of untreated with the mildest PEF treatment after 12 h at 4 °C and by 15% after 24 h at 22 °C. Therefore, PEF technology could be used to increase the antioxidant potential of apples by controlling treatment and storage conditions.

URI

http://hdl.handle.net/10459.1/62823

DOI

https://doi.org/10.1016/j.postharvbio.2017.03.015

Is part of

Postharvest Biology and Technology, 2017, vol. 132, p. 195-201

Collections

The following license files are associated with this item:

Creative Commons

Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2017