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

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2017-04-08Suggested citation
Soliva-Fortuny, Robert;
Vendrell Pacheco, Mariona;
Martín Belloso, Olga;
Elez Martínez, Pedro;
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(2017)
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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.
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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.
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Postharvest Biology and Technology, 2017, vol. 132, p. 195-201European research projects
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