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Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

Madrau, Monica Assunta and Piscopo, Amalia and Sanguinetti, Anna Maria and Del Caro, Alessandra and Poiana, Marco and Romeo, Flora V. and Piga, Antonio <1965- > (2009) Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. European Food Research and Technology, Vol. 228 (3), p. 441-448. eISSN 1438-2385. Article.

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DOI: 10.1007/s00217-008-0951-6


This study was carried out in order to check for the influence of drying parameters on the phenolic compounds and antioxidant activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures: (1) air temperature at 55 °C; (2) air temperature at 75 °C. Whole fresh and dried fruits were assessed for: phenolics, ascorbic acid, antioxidant activity and redox potential (all parameters were calculated on a dry matter basis). Analysis of data shows that the decrease in chlorogenic and neochlorogenic acid in Cafona cultivar is higher at the lower drying temperature. Catechin showed the same behaviour of hydroxycinnamic acids in both cultivars, while the decrease in the other compounds was significantly more marked in the sample dried at 75 °C. The antioxidant activity increased significantly in Cafona fruits and this increase was confirmed by a diminution of the redox potential.

Item Type:Article
ID Code:1552
Uncontrolled Keywords:Catechins, flavonols, hot air drying, hydroxicinnamic acids, redox potential
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Springer Berlin/Heildelberg
Copyright Holders:© The Author(s) 2008
Additional Information:Pubblicato online il 24 settembre 2008.
Deposited On:18 Aug 2009 10:05

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