The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples

Journal of Food Science

Volumn 83, Issue 12, 2018, Pages 3019-3026

  Kim, Ah–Na ^a   Lee, Kyo Yeon ^a   Kim, Hyun Jin ^a   Chun, Jiyeon ^b   Kerr, William L ^c   Choi, Sung Gil ^a  

^a Gyeongsang National University   (South Korea)

^b Sunchon National University   (South Korea)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

antioxidant activity; apple; grinding; kinetics; phenolic compounds

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BIFLAVONOID; CATECHIN; CHLOROGENIC ACID; PHENOL DERIVATIVE; PROANTHOCYANIDIN; PROCYANIDIN B2; WATER;

CHEMISTRY; COLOR; FOOD HANDLING; FRUIT; MALUS; NUTRITIONAL VALUE; TEMPERATURE;

ANTIOXIDANTS; ASCORBIC ACID; BIFLAVONOIDS; CATECHIN; CHLOROGENIC ACID; COLOR; FOOD HANDLING; FRUIT; MALUS; NUTRITIVE VALUE; PHENOLS; PROANTHOCYANIDINS; TEMPERATURE; WATER;

EID: 85056742099     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14389     Document Type: Article

References (33)

1. Blois, M. A. (1958). Antioxidant determination by the use of a stable free radical. Nature, 181, 1199–1200.
2. Boyer, J., & Liu, R. H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3, 1–15.
3. Brownmiller, C., Howard, L. R., & Prior, R. L. (2008). Processing storage effects on monomeric anthocyanins, percent polymeric colour, and antioxidant capacity of processed blueberry products. Journal of Food Science, 5, 72–79.
4. Dhuique-Mayer, C., Tbatou, M., Carail, M., Caris-Veyrat, C., Dornier, M., & Amiot, M. J. (2007). Thermal degradation of antioxidant micronutrients in citrus juice: Kinetics and newly formed compounds. Journal of Agriculture and Food Chemistry, 55, 4209–4216.
5. Feskanich, D., Ziegler, R. G., Michaud, D. S., Giovannucci, E. L., Speizer, F. E., Willett, W. C., & Colditz, G. A. (2000). Prospective study of fruit and vegetable consumption and risk of lung cancer among men and women. Journal of the National Cancer Institute, 92, 1812–1823.
6. Fischer, U. A., Carle, R., & Kammerer, D. R. (2013). Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions. Food Chemistry, 138, 1800–1809.
7. Gaur, S., Shivhare, U. S., & Sarkar, B. C. (2007). Thermal chlorophyll degradation kinetics of mint leaves puree. International Journal of Food Properties, 51, 1461–1471.
8. Hyson, D. A. (2011). A comprehensive review of apples and apple components and their relationship to human health. Advances in Nutrition, 2, 408–420.
9. Karam, M. C., Ptit, J., Zimmer, D., Djantou, E. B., & Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32–49.
10. Kim, A. N., Kim, H. J., Kerr, W. L., & Choi, S. G. (2017). The effect of grinding at various vacuum levels on the color, phenolics, and antoixidant properties of apple. Food Chemistry, 216, 234–242.
11. Koutsos, A., Tuohy, K. M., & Lovegrove, J. A. (2015). Apples and cardiovascular health—Is the gut microbiota a core consideration?. Nutrients, 7, 3959–3998.
12. Laurila, E., Kervinen, R., & Ahvenainen, R. (1998). The inhibition of enzymatic browning in minimally processed vegetables and fruits. Postharvest News and Information, 9, 53–66.
13. Martinez, M. V., & Whitaker, J. R. (1995). The biochemistry and control of enzymatic browning. Trends in Food Science & Technology, 6, 195–200.
14. Matheis, G. (1983). Enzymatic browning of foods. Zeitschrift für Lebensmitteluntersuchung und–Forschung A, 176, 454–462.
15. Mizobutsi, G. P., Finger, F. L., Ribeiro, R. A., Puschmann, R., Neves, L. L. M., & Mota, W. F. (2010). Effect of pH and temperature on peroxidase and polyphenoloxidase activities of litchi pericarp. Scientia Agricola, 67, 213–217.
16. Murthy, C. T., Rani, M., & Srinivasa Rao, P. N. (1999). Optimal grinding characteristics of black pepper for essential oil yield. Journal of Food Processing Engineering, 22, 161–173.
17. Nicolas, J., Cheynier, V., Fleuriet, A., & Rouet-Mayer, M. A (1993). Polyphenols and enzymatic browning. In A. Scalbert (Ed.), Polyphenolic phenomena (pp. 165–175). Paris, France: INRA.
18. Nicoli, M. C., Anese, M., & Parpinel, M. (1999). Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science & Technology, 10, 94–100.
19. Ozsen, D., & Erge, H. S. (2013). Degradation kinetics of bioactive compounds and change in the antioxidant activity of wild strawberry (Fragaria vesca) pulp during heating. Food and Bioprocess Technology, 6, 2261–2267.
20. Paepe, D. E., Valkenborg, D., Coudijzer, K., Noten, B., Sevaes, K., Lose, M. D., … Droogenbroeck, B. V. (2014). Thermal degradation of cloudy apple juice phenolic constituents. Food Chemistry, 162, 176–185.
21. Patras, A., Brunton, N. P., O'Donnell, C., & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21, 3–11.
22. Patras, A., Brunton, N. P., Tiwari, B. K., & Butler, F. (2011). Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology, 4, 1245–1252.
23. Pesek, C. A., Wilson, L. A., & Hammond, E. G. (1985). Spice quality: Effect of cryogenic and ambient grinding on volatiles. Journal of Food Science, 50(3), 599–601.
24. Reka, A., Scibisz, A., Siger, A., & Wroniak, M. (2017). The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long–term storage. Food Chemistry, 222, 43–52.
25. Richard-Forget, F. C., Goupy, P. M., & Nicolas, J. J. (1992). Cysteine as an inhibitor of enzymatic browning. 2. Kinetic studies. Journal of Agriculture and Food Chemistry, 40, 2108–2113.
26. Roig, M. G., Bello, J. F., Rivera, Z. S., & Kennedy, J. F. (1999). Studies on the occurrence of non–enzymatic browning during storage of citrus juice. Food Research International, 32, 609–619.
27. Sadilova, E., Carle, R., & Stintzing, F. C. (2007). Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Molecular Nutrition & Food Research, 51, 1461–1471.
28. Singh, K. K., & Goswami, T. K. (1999). Design of a cryogenic grinding system for spices. Journal of Food Engineering, 39(4), 359–368.
29. Sudan, S., & Rupasinghe, H. P. V. (2014). Flavonoid–enriched apple fraction AF4 induces cell cycle arrest, DNA topoisomerase II inhibition, and apoptosis in human liver cancer HepG2 cells. Nutrition and Cancer, 66, 1237–1246.
30. Summen, M. A., & Erge, H. S. (2014). Thermal degradation kinetics of bioactive compounds and visual color in raspberry pulp. Journal of Food Processing and Preservation, 38, 551–557.
31. Van Boekel, M. A. J. S. (2008). Kinetic modeling of food quality: A critical review. Comprehensive Reviews in Food Science and Food Safety, 7, 144–158.
32. Vitti, M. C. D., Sasaki, F. F., Miguel, P., Kluge, R. A., & Moretti, C. L. (2011). Activity of enzymes associated with the enzymatic browning of minimally processed potatoes. Brazilian Archives of Biology and Technology, 54, 983–990.
33. Zhang, D., & Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88, 503–509.