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Changement dans la teneur en acide ascorbique et en polyphénol et dans l'activité antioxydant des figues de Barbarie de 4e gamme.

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

Auteurs : PIGA A., CARO A. del, PINNA I., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits.
  • Identifiant de la fiche : 2005-2014
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 36 - n. 2
  • Date d'édition : 2003

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