Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)

Jimenez Monreal, Antonia María; Martínez-Tomé, Magdalena; Egea, Isabel; Romojaro, Felix; Murcia Tomás, María Antonia

Publication:
Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)

dc.contributor.author	Jimenez Monreal, Antonia María
dc.contributor.author	Martínez-Tomé, Magdalena
dc.contributor.author	Egea, Isabel
dc.contributor.author	Romojaro, Felix
dc.contributor.author	Murcia Tomás, María Antonia
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-09-06T07:54:37Z
dc.date.available	2024-09-06T07:54:37Z
dc.date.issued	2008
dc.description	© Springer-Verlag 2007. This document is the Published version of a Published Work that appeared in final form in European Food Research and Technology. To access the final edited and published work see https://doi.org/10.1007/s00217-007-0701-1
dc.description.abstract	The effect of different methods of conservation (frozen and canned) on the antioxidant properties of raw apricot was evaluated, and antioxidant activity of both types of processed fruit was monitored during 150 days of storage. The raw apricot exhibited the highest inhibition of oxidation according to the lipid peroxidation assay. The freezing process led to a slight loss of antioxidant activity, whereas canned apricots lost their antioxidant capacity. All samples showed a higher degree of protection in the deoxyribose assay (OH·) than BHA and BHT. The capacity of raw apricot to scavenge radical superoxide was higher than that of the antioxidant standards analysed, whereas the freezing and canning treatment decreased this capacity. The raw or processed apricots showed no capacity to scavenge hydrogen peroxide, nor offered oxidative stability to olive, sunflower and corn oils under the conditions of heating involved in the Rancimat test. Canned apricots showed higher ABTS·+ scavenging capacity than the raw fruit, perhaps as a result of the syrup absorbed by canned apricots. Raw apricots showed a very good capacity to protect linoleic acid against oxidation. During storage in frozen and canned apricots no important changes were detected in the different antioxidant activities assayed from 1 to 150 days.	es
dc.format	application/pdf	es
dc.format.extent	10	es
dc.identifier.citation	European Food Research and Technology, 2008, Vol. 227, pp. 125–134
dc.identifier.doi	https://doi.org/10.1007/s00217-007-0701-1
dc.identifier.issn	Print: 1438-2377
dc.identifier.issn	Electronic: 1438-2385
dc.identifier.uri	http://hdl.handle.net/10201/143670
dc.language	eng	es
dc.publisher	Springer
dc.relation	Project supported by Fundation Seneca/Consejerıa de Agricultura, Agua y Alimentacion/ FEDER.	es
dc.relation.publisherversion	https://link.springer.com/article/10.1007/s00217-007-0701-1#citeas
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Apricot	es
dc.subject	Antioxidant activity
dc.subject	Frozen
dc.subject	Canned process and storage
dc.title	Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es