TY - JOUR
T1 - Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices
T2 - A study using chemometrics
AU - Ferreira Zielinski, Acácio Antonio
AU - Alberti, Aline
AU - Maia Braga, Cíntia
AU - Marques da Silva, Karolline
AU - Giovanetti Canteri, Maria Helene
AU - Igarashi Mafra, Luciana
AU - Granato, Daniel
AU - Nogueira, Alessandro
AU - Wosiacki, Gilvan
PY - 2014/6
Y1 - 2014/6
N2 - The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy juices from Lis Gala and Fuji Suprema apples varieties, at three ripening stages (unripe, ripe and senescent) were investigated using Principal Component Analysis and Hierarchical Cluster Analysis. The commercial preparations enzymatic (Ultrazym® AFPL; Pectinex® Ultra Clear; Pectinex® SMASH XXL; Panzym® YieldMASH) increased the total phenolic compounds and ferric reducing capacity of the cloudy juice from unripe and ripe Lis Gala (respectively by 67 and 49% for unripe apples, and 28 and 33% for ripe apples) and unripe Fuji Suprema apples (23 and 55%), while for the ripe Fuji Suprema apples only Pectinex® Ultra Clear and Panzym® YieldMASH had this effect. No significant (p>0.05) was observed on senescent stage, whatever the enzymatic preparation. Enzymatic preparations could increase phenolic compounds concentration and antioxidant capacity of cloudy apple juice, but this effect depended on the maturity of the apples.
AB - The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy juices from Lis Gala and Fuji Suprema apples varieties, at three ripening stages (unripe, ripe and senescent) were investigated using Principal Component Analysis and Hierarchical Cluster Analysis. The commercial preparations enzymatic (Ultrazym® AFPL; Pectinex® Ultra Clear; Pectinex® SMASH XXL; Panzym® YieldMASH) increased the total phenolic compounds and ferric reducing capacity of the cloudy juice from unripe and ripe Lis Gala (respectively by 67 and 49% for unripe apples, and 28 and 33% for ripe apples) and unripe Fuji Suprema apples (23 and 55%), while for the ripe Fuji Suprema apples only Pectinex® Ultra Clear and Panzym® YieldMASH had this effect. No significant (p>0.05) was observed on senescent stage, whatever the enzymatic preparation. Enzymatic preparations could increase phenolic compounds concentration and antioxidant capacity of cloudy apple juice, but this effect depended on the maturity of the apples.
KW - Malus domestica Borkh
KW - Pectolytic enzyme
KW - Polyphenol
UR - http://www.scopus.com/inward/record.url?scp=84894237298&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2014.01.029
DO - 10.1016/j.lwt.2014.01.029
M3 - Article
AN - SCOPUS:84894237298
SN - 0023-6438
VL - 57
SP - 223
EP - 229
JO - LWT
JF - LWT
IS - 1
ER -