Effect of processing on quality attributes and phenolic profile of quince dried bar snack

BACKGROUND Fruit and vegetable processing can often alter and damage antioxidants. Phenolic compounds, which are major antioxidants in these products, can suffer dissociation and changes in their concentration. Quince is an excellent source of antioxidants, with health‐improving potential for consum...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2019-03, Vol.99 (5), p.2556-2564
Main Authors: Torres, Carolina A, Sepúlveda, Gloria, Concha‐Meyer, Anibal A
Format: Article
Language:English
Subjects:
Acidity
Acids
Antioxidants
Bars
Cinnamic acid
Cooking
Coumaric acid
Cydonia oblonga Mill
Dehydration
Food processing industry
Fruits
Gallic acid
Liquid chromatography
Malic acid
Mass spectrometry
Mass spectroscopy
Organic chemistry
Phenolic compounds
Phenols
physicochemical properties
polyphenols
Purees
Quality management
Quercetin
Solids
thermal processing
untargeted metabolomics
Water activity
Weight
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Summary:BACKGROUND Fruit and vegetable processing can often alter and damage antioxidants. Phenolic compounds, which are major antioxidants in these products, can suffer dissociation and changes in their concentration. Quince is an excellent source of antioxidants, with health‐improving potential for consumers. The phenolic profile (by ultra‐high‐performance liquid chromatography‐mass spectrometry) and quality attributes (pH, soluble solids, acidity, water activity) were determined for processed quince products (fresh fruit puree, cooked puree and dried bars), in addition to the effect of puree cooking time (5, 10, 15 and 20 min). RESULTS Soluble solids in purees averaged 14.4 °Brix and increased to 75 °Brix in bars, as did titratable acidity, reaching 1.5 g malic acid kg−1 fresh weight after 20 min of cooking at 120 °C. Quercetin, p‐coumaric acid and trans‐cinnamic acid were predominant in fresh fruit puree. Thermal processing significantly increased the concentration of p‐coumaric acid, trans‐cinnamic acid, apigenin and quercetin, and decreased gallic acid. This increase was 242%, on average, for all of them when comparing fresh fruit puree with bars on a fresh weight basis, demonstrating their concentration throughout the dehydration process during bar production. CONCLUSION Although a minimum puree cooking time of 5 min was sufficient to obtain the highest concentration of most phenolics, p‐coumaric acid showed a higher concentration after 20 min of cooking. © 2018 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9467