engleski

Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple purée

The objective of this study was to investigate the influence of simple sugars addition including (glucose - G, fructose - F, sucrose - S, and trehalose - T) on the total polyphenol content (TPC) and antioxidant activity (AOA) of apple purée processed by freezing and freeze- drying, and stored for 6 months. The apple polyphenol profile was mostly preserved in the freeze - dried samples with sugar addition during six months storage while polyphenol profile in frozen samples consists only of quercetin glycosides, of which the rutin had the largest share. After 6 months the highest level of polyphenols was detected in frozen ‘Idared’ and ‘Fuji’ apple purée with addition of T 5% (12.2 ; 16.7 mg/100 g of FW, respectively), while in freeze – dried apple purée the highest TPC was in ‘Idared’ and ‘Fuji’ with addition of T 1% (16.3 ; 13.6 mg/100 g of FW, respectively). Results indicate that sugar addition before processing could have potential for enhancing product quality.

polyphenol preservation ; antioxidative activity ; sugar addition ; storage ; freezing ; freeze-drying

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