Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines |
| |
Authors: | Giampaolo Blanda Lorenzo Cerretani Alessandra Bendini Andrea Cardinali Giovanni Lercker |
| |
Affiliation: | (1) Dipartimento di Scienze degli Alimenti, Università di Bologna, P.zza Goidanich 60, 47023 Cesena (FC), Italy |
| |
Abstract: | Nectarines (Prunus persica L. cv. Maria Laura) were manually selected, cut in slices and divided into four groups: fresh, untreated frozen, soaked in osmotic solution
and subsequently frozen, and vacuum impregnated (VI) and subsequently frozen. This investigation was focused on evaluation
of consumer acceptance with respect to treated versus untreated frozen nectarine slices. In a preliminary acceptance test
of untreated frozen nectarine slices, fruits were generally rejected on the basis of a darkened appearance and “oxidized”
taste. These negative attributes were probably linked to the activity of polyphenol oxidase (PPO) and depletion of phenols
due to cell rupture during freeze–thaw procedures. For these reasons, in order to evaluate the tendency of fruit to oxidation,
several analyses were performed: the antioxidant capacity of phenolic fraction and the o-diphenol content were estimated by spectrophotometric assays, whereas the hydroxycinnamic acid (chlorogenic and neochlorogenic
acids) composition was evaluated by high performance liquid chromatography (HPLC). Phenolic content and antioxidant capacity
were found to correlate well with the acceptance level of frozen nectarine slices. In this regard a higher phenolic content
associated with a higher acceptance level of nectarine samples. |
| |
Keywords: | Nectarine Phenols Vacuum impregnation Freezing Sensory evaluation |
本文献已被 SpringerLink 等数据库收录! |
|