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Changes of polyphenols in fresh figs (Ficus carica L.) after hot air drying and during storage.

Variazioni del contenuto polifenolico in fichi freschi, dopo essiccazione e durante la conservazione.

Author(s) : DEL CARO A., MILELLA G., PIGA A.

Type of article: Article

Summary

In this paper, changes of polyphenols in fresh figs after hot drying and during storage are reported. Fig fruits were analyzed before and after hot air drying, using a tangential air-flow cabinet and, afterwards, dried fruits were analyzed at 4, 8, and 12 months of storage. Polyphenol analysis by HPLC-DAD permitted to identify four compounds: two anthocyanins, the flavonol rutin and the chlorogenic acid. The obtained results pointed out the role of dehydration in drastically reducing the polyphenol compounds. In particular, the disappearing of chlorogenic acid after the dehydration and of the two anthocyanins during the first four months of storage has been observed. The rutin decreases by 60% after dehydration, but at the end of storage (12 months) is still present.

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Pages: 1149-1152

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Details

  • Original title: Variazioni del contenuto polifenolico in fichi freschi, dopo essiccazione e durante la conservazione.
  • Record ID : 2008-0717
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 56 - n. 474
  • Publication date: 2007/11

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