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Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures
- Soliva-Fortuny, Robert, Vendrell-Pacheco, Mariona, Martín-Belloso, Olga, Elez-Martínez, Pedro
- Postharvest biology and technology 2017 v.132 pp. 195-201
- antioxidant activity, apples, flavonoids, phenolic compounds, pulsed electric fields, storage conditions, temperature
- The effects of pulsed electric fields (PEF, 0.008–1.3kJkg−1) on the total phenolic, flavonoid and flavan-3-ol contents, as well as on the antioxidant capacity of apples stored at different temperatures (4 and 22°C) along 48h were studied. Contents of phenolic compounds observed in PEF-treated apples were higher than those of untreated. The mildest PEF treatment (0.008kJkg−1) produced the maximum increases of total phenolics (13%) and flavan-3-ol (92%) contents in apples stored during 24h at 22°C, while it was observed at 4°C for flavonoids (58%). On the other hand, the antioxidant capacity of apples was enhanced by 43% respect to that of untreated with the mildest PEF treatment after 12h at 4°C and by 15% after 24h at 22°C. Therefore, PEF technology could be used to increase the antioxidant potential of apples by controlling treatment and storage conditions.