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Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits.

Author(s) : PIGA A., CARO A. del, PINNA I., et al.

Type of article: Article

Summary

Cactus pear fruits (Opuntia ficus indica Mill, cv. 'Gialla') were manually peeled, then placed in plastic boxes sealed with film with high permeability to gases, and kept at 4 °C for 9 days. After 3, 6 and 9 days, chemical, physical, microbiological and sensorial parameters, total phenols, vitamin C and antioxidant capacity were determined. In-package gas concentrations were measured almost daily. Vitamin C and antioxidant capacity remained unchanged, while polyphenols decreased after 6 days in storage. Of the chemical parameters, only pH and acidity changed significantly, without adversely affecting sensorial properties. Microbiological growth was limited and fungal colonies were never visually detected.

Details

  • Original title: Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits.
  • Record ID : 2005-2014
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 36 - n. 2
  • Publication date: 2003

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