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vol. 16, nr. 2 (2010)
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Changes of radical scavenging activity, polyphenols content and colour during storage of infrared-convective dried apples
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Małgorzata Nowacka, Dorota Witrowa-Rajchert
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Department of Food Engineering and Process Management, Faculty of Food Technology Warsaw University of Life Sciences, SGGW ul. Nowoursynowska159c, 02-776 Warszawa |
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vol. 16 (2010), nr. 2,
pp. 391-400
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abstract:
Changes of radical scavenging activity, polyphenols content and colour during storage of dried apples obtained by using infrared radiation were investigated in the study. It was shown that drying caused a decrease in radical scavenging activity and polyphenols content in apple tissue. However, storage for 12 months did not influence significantly the radical scavenging activity and polyphenols content in apples stored at 25 and 40°C. The lower storage temperature resulted in a significant reduction in polyphenols content after one-year storage. Infrared-convective drying resulted in a darkening of apple tissue and an increase of the colour parameters a* and b*. However, the product lightened during storage at lower temperatures, and dried apples darkened and increased value of a* only at 40°C. The values of b* were significantly reduced, regardless of the storage temperature. Infrared-convective dried apples stored at 25ºC were characterized by the greatest stability.
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keywords:
infrared-convective drying, polyphenols content, radical scavenging activity, colour, storage
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original in:
Polish
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