EFFECT OF WAXING AND WRAPPING ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CITRUS DURING STORAGE
Identifieur interne : 001071 ( Main/Exploration ); précédent : 001070; suivant : 001072EFFECT OF WAXING AND WRAPPING ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CITRUS DURING STORAGE
Auteurs : Yan Shen [République populaire de Chine] ; Haihua Yang [République populaire de Chine] ; Jianchu Chen [République populaire de Chine] ; Donghong Liu [République populaire de Chine] ; Xingqian Ye [République populaire de Chine]Source :
- Journal of Food Processing and Preservation [ 0145-8892 ] ; 2013-06.
Abstract
The effect of waxing and wrapping on fruit quality, phenolic compounds and antioxidant activity of two citrus cultivars (Satsuma mandarin [Citrus unshiu Marc] and Hamlin orange [Citrus sinensis Osbeck cv Hamlin]) stored at 10 ± 2C for 60 days was investigated. Ascorbic acid, flavanone glycosides, phenolic acids, total phenolics and antioxidant activity (ferric‐reducing antioxidant power assay and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging assay) were determined. During storage, phenolic compounds were relatively stable. Antioxidant activity was influenced by both ascorbic acid and phenolic compounds. Generally, wrapping fruits retained higher levels of flavanones and phenolic acids during storage while waxing was not preferable in preserving phenolic compounds especially after 30 days. Besides, waxing and wrapping retained higher levels of total phenolics after 15 days of storage in both cultivars.
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DOI: 10.1111/j.1745-4549.2011.00639.x
Affiliations:
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Ascorbic acid, flavanone glycosides, phenolic acids, total phenolics and antioxidant activity (ferric‐reducing antioxidant power assay and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging assay) were determined. During storage, phenolic compounds were relatively stable. Antioxidant activity was influenced by both ascorbic acid and phenolic compounds. Generally, wrapping fruits retained higher levels of flavanones and phenolic acids during storage while waxing was not preferable in preserving phenolic compounds especially after 30 days. Besides, waxing and wrapping retained higher levels of total phenolics after 15 days of storage in both cultivars.</div></front></TEI><affiliations><list><country><li>République populaire de Chine</li></country><region><li>Zhejiang</li></region><settlement><li>Hangzhou</li></settlement><orgName><li>Université de Zhejiang</li></orgName></list><tree><country name="République populaire de Chine"><region name="Zhejiang"><name sortKey="Shen, Yan" sort="Shen, Yan" uniqKey="Shen Y" first="Yan" last="Shen">Yan Shen</name></region><name sortKey="Chen, Jianchu" sort="Chen, Jianchu" uniqKey="Chen J" first="Jianchu" last="Chen">Jianchu Chen</name><name sortKey="Liu, Donghong" sort="Liu, Donghong" uniqKey="Liu D" first="Donghong" last="Liu">Donghong Liu</name><name sortKey="Yang, Haihua" sort="Yang, Haihua" uniqKey="Yang H" first="Haihua" last="Yang">Haihua Yang</name><name sortKey="Ye, Xingqian" sort="Ye, Xingqian" uniqKey="Ye X" first="Xingqian" last="Ye">Xingqian Ye</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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