Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile
Three apple varieties cultivated in Chile were studied in total polyphenol content by Folin Ciocalteu method and antioxidant capacity by FRAP method: Granny Smith, Royal Gala and Fuji (whole and peeled apples). The total polyphenol content in whole and peeled apples do not show significant differenc...
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Facultad de Ciencias Exactas, Químicas y Naturales
2014
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| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/382 |
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ojs-article-3822020-03-06T10:55:05Z Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile Capacidad antioxidante y contenido de polifenoles totales en manzanas de distintas variedades cultivadas en Chile Quitral, Vilma Sepúlveda, Marcela Schwartz, Marco Kern, Werther Polyphenols Antioxidant capacity Dehydration Apple Polifenoles Capacidad antioxidante Deshidratación Manzana Three apple varieties cultivated in Chile were studied in total polyphenol content by Folin Ciocalteu method and antioxidant capacity by FRAP method: Granny Smith, Royal Gala and Fuji (whole and peeled apples). The total polyphenol content in whole and peeled apples do not show significant differences. The antioxidant capacity of the Granny Smith variety is significantly higher than Royal Gala and Fuji. Apple dehydration at 60 ºC for 4 hours to obtain flakes keeps polyphenol content high. The addition of citric acid and sodium bisulfite –as antibrowning agents– before drying has a protective effect on polyphenols and its antioxidant capacity. There is a correlation between the polyphenol content and the antioxidant capacity in peeled apples (R2 = 0.8081) and whole apples (R2 = 0.7585). Se determinó el contenido de polifenoles totales por método de Folin Ciocalteu y capacidad antioxidante por método FRAP, en 3 variedades de manzanas cultivadas en Chile: Granny Smith, Royal Gala y Fuji (enteras y sin piel). El contenido de polifenoles totales en manzanas enteras y sin piel no presenta diferencias significativas. La capacidad antioxidante de la variedad Granny Smith es significativamente mayor que las variedades Royal Gala y Fuji. Se deshidrataron hojuelas de manzana a 60° C por 4 horas y éstas presentaron alto contenido de polifenoles totales. La adición de ácido cítrico y bisulfito de sodio –como agentes antipardeamiento– antes de la deshidratación presentó un efecto protector sobre los polifenoles totales y capacidad antioxidante. Se encontró una correlación entre el contenido de polifenoles totales y capacidad antioxidante en manzanas sin piel (R2 = 0.8081) y manzanas enteras (R2 = 0.7585). Facultad de Ciencias Exactas, Químicas y Naturales 2014-12-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/382 Argentine Journal of Science and Technology; Vol. 22 No. 1 (2014); 67-72 Revista de Ciencia y Tecnología; Vol. 22 Núm. 1 (2014); 67-72 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/382/246 Derechos de autor 2014 Revista de Ciencia y Tecnología |
| institution |
Facultad de Ciencias Exactas Quimicas y Naturales |
| collection |
Revista de Ciencia y Tecnologia RECyT |
| language |
Spanish |
| topic |
Polyphenols Antioxidant capacity Dehydration Apple Polifenoles Capacidad antioxidante Deshidratación Manzana |
| spellingShingle |
Polyphenols Antioxidant capacity Dehydration Apple Polifenoles Capacidad antioxidante Deshidratación Manzana Quitral, Vilma Sepúlveda, Marcela Schwartz, Marco Kern, Werther Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile |
| topic_facet |
Polyphenols Antioxidant capacity Dehydration Apple Polifenoles Capacidad antioxidante Deshidratación Manzana |
| format |
Online |
| author |
Quitral, Vilma Sepúlveda, Marcela Schwartz, Marco Kern, Werther |
| author_facet |
Quitral, Vilma Sepúlveda, Marcela Schwartz, Marco Kern, Werther |
| author_sort |
Quitral, Vilma |
| title |
Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile |
| title_short |
Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile |
| title_full |
Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile |
| title_fullStr |
Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile |
| title_full_unstemmed |
Antioxidant capacity and total polyphenol content in different apple varieties cultivated in Chile |
| title_sort |
antioxidant capacity and total polyphenol content in different apple varieties cultivated in chile |
| title_alt |
Capacidad antioxidante y contenido de polifenoles totales en manzanas de distintas variedades cultivadas en Chile |
| description |
Three apple varieties cultivated in Chile were studied in total polyphenol content by Folin Ciocalteu method and antioxidant capacity by FRAP method: Granny Smith, Royal Gala and Fuji (whole and peeled apples). The total polyphenol content in whole and peeled apples do not show significant differences. The antioxidant capacity of the Granny Smith variety is significantly higher than Royal Gala and Fuji. Apple dehydration at 60 ºC for 4 hours to obtain flakes keeps polyphenol content high. The addition of citric acid and sodium bisulfite –as antibrowning agents– before drying has a protective effect on polyphenols and its antioxidant capacity. There is a correlation between the polyphenol content and the antioxidant capacity in peeled apples (R2 = 0.8081) and whole apples (R2 = 0.7585). |
| publisher |
Facultad de Ciencias Exactas, Químicas y Naturales |
| publishDate |
2014 |
| url |
https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/382 |
| work_keys_str_mv |
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