dc.contributor.author |
Soliva-Fortuny, Robert |
dc.contributor.author |
Vendrell Pacheco, Mariona |
dc.contributor.author |
Martín Belloso, Olga |
dc.contributor.author |
Elez Martínez, Pedro |
dc.date |
2018-03-13T08:09:22Z |
dc.date |
2019-04-08T22:07:10Z |
dc.date |
2017-04-08 |
dc.date |
2018-03-13T08:09:23Z |
dc.identifier |
0925-5214 |
dc.identifier |
http://hdl.handle.net/10459.1/62823 |
dc.identifier |
https://doi.org/10.1016/j.postharvbio.2017.03.015 |
dc.identifier.uri |
http://hdl.handle.net/10459.1/62823 |
dc.description |
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. |
dc.description |
This work was supported by the Spanish Institute of Agricultural and Food Research and Technology (INIA) (RTA2010-00079-C02-02) and the Spanish Ministry of Economy and Competitiveness (AGL2013-44851-R). |
dc.format |
application/pdf |
dc.language |
eng |
dc.publisher |
Elsevier |
dc.relation |
MINECO/PN2013-2016/AGL2013-44851-R |
dc.relation |
Versió postprint del document publicat a: https://doi.org/10.1016/j.postharvbio.2017.03.015 |
dc.relation |
Postharvest Biology and Technology, 2017, vol. 132, p. 195-201 |
dc.rights |
cc-by-nc-nd (c) Elsevier, 2017 |
dc.rights |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
dc.rights |
info:eu-repo/semantics/openAccess |
dc.subject |
Apple |
dc.subject |
Pulsed electric fields |
dc.subject |
Phenolic compounds |
dc.subject |
Antioxidant capacity |
dc.title |
Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures |
dc.type |
info:eu-repo/semantics/article |
dc.type |
info:eu-repo/semantics/acceptedVersion |