Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.)

Abstract The interest about phenolic compounds and antioxidant activity has been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products. In this way, and since pears are an important source of dietary intake of phenolic compounds...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Santos, Sandra C. R. V. L. [verfasserIn] Guiné, Raquel P. F. [verfasserIn] Barros, Ana [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2014

Schlagwörter:	Pear Rocha pear Drying Phenolic compounds Antioxidant activity

Übergeordnetes Werk:	Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 8(2014), 2 vom: 02. Feb., Seite 105-112
Übergeordnetes Werk:	volume:8 ; year:2014 ; number:2 ; day:02 ; month:02 ; pages:105-112

Links:	Volltext

DOI / URN:	10.1007/s11694-014-9170-y

Katalog-ID:	SPR02176655X

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allfields	10.1007/s11694-014-9170-y doi (DE-627)SPR02176655X (SPR)s11694-014-9170-y-e DE-627 ger DE-627 rakwb eng 630 640 ASE Santos, Sandra C. R. V. L. verfasserin aut Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The interest about phenolic compounds and antioxidant activity has been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products. In this way, and since pears are an important source of dietary intake of phenolic compounds with antioxidant activity, this work was done to evaluate the phenolic content and antioxidant activity of pears of cv. Rocha from five different locations and submitted to drying at different temperatures (40 and 60 °C). Although the amounts of phenolic compounds are not very much influenced by drying, the antioxidant capacity does suffer a very marked decrease with drying at both temperatures, when compared to that of the fresh pears. The HPLC analysis of the phenolic extracts allowed identifying some phenolic compounds present in the pears, such as arbutin, gallic acid, chlorogenic acid, syringic acid, protocatechuic acid, catechin and epicatechin. From the results obtained in this study it was concluded that the greatest variations occurred in the peel of the pears, as compared to the corresponding pulps. Furthermore, it was possible to observe that while total phenols and ortho-diphenols do not seem to be very affected by drying, the antioxidant capacity suffers a great decrease with drying, being this effect more pronounced when the drying temperature is increased. Pear (dpeaa)DE-He213 Rocha pear (dpeaa)DE-He213 Drying (dpeaa)DE-He213 Phenolic compounds (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Guiné, Raquel P. F. verfasserin aut Barros, Ana verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 8(2014), 2 vom: 02. Feb., Seite 105-112 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:8 year:2014 number:2 day:02 month:02 pages:105-112 https://dx.doi.org/10.1007/s11694-014-9170-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 8 2014 2 02 02 105-112
spelling	10.1007/s11694-014-9170-y doi (DE-627)SPR02176655X (SPR)s11694-014-9170-y-e DE-627 ger DE-627 rakwb eng 630 640 ASE Santos, Sandra C. R. V. L. verfasserin aut Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The interest about phenolic compounds and antioxidant activity has been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products. In this way, and since pears are an important source of dietary intake of phenolic compounds with antioxidant activity, this work was done to evaluate the phenolic content and antioxidant activity of pears of cv. Rocha from five different locations and submitted to drying at different temperatures (40 and 60 °C). Although the amounts of phenolic compounds are not very much influenced by drying, the antioxidant capacity does suffer a very marked decrease with drying at both temperatures, when compared to that of the fresh pears. The HPLC analysis of the phenolic extracts allowed identifying some phenolic compounds present in the pears, such as arbutin, gallic acid, chlorogenic acid, syringic acid, protocatechuic acid, catechin and epicatechin. From the results obtained in this study it was concluded that the greatest variations occurred in the peel of the pears, as compared to the corresponding pulps. Furthermore, it was possible to observe that while total phenols and ortho-diphenols do not seem to be very affected by drying, the antioxidant capacity suffers a great decrease with drying, being this effect more pronounced when the drying temperature is increased. Pear (dpeaa)DE-He213 Rocha pear (dpeaa)DE-He213 Drying (dpeaa)DE-He213 Phenolic compounds (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Guiné, Raquel P. F. verfasserin aut Barros, Ana verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 8(2014), 2 vom: 02. Feb., Seite 105-112 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:8 year:2014 number:2 day:02 month:02 pages:105-112 https://dx.doi.org/10.1007/s11694-014-9170-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 8 2014 2 02 02 105-112
allfields_unstemmed	10.1007/s11694-014-9170-y doi (DE-627)SPR02176655X (SPR)s11694-014-9170-y-e DE-627 ger DE-627 rakwb eng 630 640 ASE Santos, Sandra C. R. V. L. verfasserin aut Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The interest about phenolic compounds and antioxidant activity has been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products. In this way, and since pears are an important source of dietary intake of phenolic compounds with antioxidant activity, this work was done to evaluate the phenolic content and antioxidant activity of pears of cv. Rocha from five different locations and submitted to drying at different temperatures (40 and 60 °C). Although the amounts of phenolic compounds are not very much influenced by drying, the antioxidant capacity does suffer a very marked decrease with drying at both temperatures, when compared to that of the fresh pears. The HPLC analysis of the phenolic extracts allowed identifying some phenolic compounds present in the pears, such as arbutin, gallic acid, chlorogenic acid, syringic acid, protocatechuic acid, catechin and epicatechin. From the results obtained in this study it was concluded that the greatest variations occurred in the peel of the pears, as compared to the corresponding pulps. Furthermore, it was possible to observe that while total phenols and ortho-diphenols do not seem to be very affected by drying, the antioxidant capacity suffers a great decrease with drying, being this effect more pronounced when the drying temperature is increased. Pear (dpeaa)DE-He213 Rocha pear (dpeaa)DE-He213 Drying (dpeaa)DE-He213 Phenolic compounds (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Guiné, Raquel P. F. verfasserin aut Barros, Ana verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 8(2014), 2 vom: 02. Feb., Seite 105-112 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:8 year:2014 number:2 day:02 month:02 pages:105-112 https://dx.doi.org/10.1007/s11694-014-9170-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 8 2014 2 02 02 105-112
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allfieldsSound	10.1007/s11694-014-9170-y doi (DE-627)SPR02176655X (SPR)s11694-014-9170-y-e DE-627 ger DE-627 rakwb eng 630 640 ASE Santos, Sandra C. R. V. L. verfasserin aut Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The interest about phenolic compounds and antioxidant activity has been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products. In this way, and since pears are an important source of dietary intake of phenolic compounds with antioxidant activity, this work was done to evaluate the phenolic content and antioxidant activity of pears of cv. Rocha from five different locations and submitted to drying at different temperatures (40 and 60 °C). Although the amounts of phenolic compounds are not very much influenced by drying, the antioxidant capacity does suffer a very marked decrease with drying at both temperatures, when compared to that of the fresh pears. The HPLC analysis of the phenolic extracts allowed identifying some phenolic compounds present in the pears, such as arbutin, gallic acid, chlorogenic acid, syringic acid, protocatechuic acid, catechin and epicatechin. From the results obtained in this study it was concluded that the greatest variations occurred in the peel of the pears, as compared to the corresponding pulps. Furthermore, it was possible to observe that while total phenols and ortho-diphenols do not seem to be very affected by drying, the antioxidant capacity suffers a great decrease with drying, being this effect more pronounced when the drying temperature is increased. Pear (dpeaa)DE-He213 Rocha pear (dpeaa)DE-He213 Drying (dpeaa)DE-He213 Phenolic compounds (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Guiné, Raquel P. F. verfasserin aut Barros, Ana verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 8(2014), 2 vom: 02. Feb., Seite 105-112 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:8 year:2014 number:2 day:02 month:02 pages:105-112 https://dx.doi.org/10.1007/s11694-014-9170-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 8 2014 2 02 02 105-112
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source	Enthalten in Sensing and instrumentation for food quality and safety 8(2014), 2 vom: 02. Feb., Seite 105-112 volume:8 year:2014 number:2 day:02 month:02 pages:105-112
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topic_facet	Pear Rocha pear Drying Phenolic compounds Antioxidant activity
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author	Santos, Sandra C. R. V. L.
spellingShingle	Santos, Sandra C. R. V. L. ddc 630 misc Pear misc Rocha pear misc Drying misc Phenolic compounds misc Antioxidant activity Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.)
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topic_title	630 640 ASE Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.) Pear (dpeaa)DE-He213 Rocha pear (dpeaa)DE-He213 Drying (dpeaa)DE-He213 Phenolic compounds (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213
topic	ddc 630 misc Pear misc Rocha pear misc Drying misc Phenolic compounds misc Antioxidant activity
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title	Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.)
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title_full	Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.)
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title_sort	effect of drying temperatures on the phenolic composition and antioxidant activity of pears of rocha variety (pyrus communis l.)
title_auth	Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.)
abstract	Abstract The interest about phenolic compounds and antioxidant activity has been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products. In this way, and since pears are an important source of dietary intake of phenolic compounds with antioxidant activity, this work was done to evaluate the phenolic content and antioxidant activity of pears of cv. Rocha from five different locations and submitted to drying at different temperatures (40 and 60 °C). Although the amounts of phenolic compounds are not very much influenced by drying, the antioxidant capacity does suffer a very marked decrease with drying at both temperatures, when compared to that of the fresh pears. The HPLC analysis of the phenolic extracts allowed identifying some phenolic compounds present in the pears, such as arbutin, gallic acid, chlorogenic acid, syringic acid, protocatechuic acid, catechin and epicatechin. From the results obtained in this study it was concluded that the greatest variations occurred in the peel of the pears, as compared to the corresponding pulps. Furthermore, it was possible to observe that while total phenols and ortho-diphenols do not seem to be very affected by drying, the antioxidant capacity suffers a great decrease with drying, being this effect more pronounced when the drying temperature is increased.
abstractGer	Abstract The interest about phenolic compounds and antioxidant activity has been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products. In this way, and since pears are an important source of dietary intake of phenolic compounds with antioxidant activity, this work was done to evaluate the phenolic content and antioxidant activity of pears of cv. Rocha from five different locations and submitted to drying at different temperatures (40 and 60 °C). Although the amounts of phenolic compounds are not very much influenced by drying, the antioxidant capacity does suffer a very marked decrease with drying at both temperatures, when compared to that of the fresh pears. The HPLC analysis of the phenolic extracts allowed identifying some phenolic compounds present in the pears, such as arbutin, gallic acid, chlorogenic acid, syringic acid, protocatechuic acid, catechin and epicatechin. From the results obtained in this study it was concluded that the greatest variations occurred in the peel of the pears, as compared to the corresponding pulps. Furthermore, it was possible to observe that while total phenols and ortho-diphenols do not seem to be very affected by drying, the antioxidant capacity suffers a great decrease with drying, being this effect more pronounced when the drying temperature is increased.
abstract_unstemmed	Abstract The interest about phenolic compounds and antioxidant activity has been increasing in recent years, mainly due to their beneficial effects on human health, focusing on many different food products. In this way, and since pears are an important source of dietary intake of phenolic compounds with antioxidant activity, this work was done to evaluate the phenolic content and antioxidant activity of pears of cv. Rocha from five different locations and submitted to drying at different temperatures (40 and 60 °C). Although the amounts of phenolic compounds are not very much influenced by drying, the antioxidant capacity does suffer a very marked decrease with drying at both temperatures, when compared to that of the fresh pears. The HPLC analysis of the phenolic extracts allowed identifying some phenolic compounds present in the pears, such as arbutin, gallic acid, chlorogenic acid, syringic acid, protocatechuic acid, catechin and epicatechin. From the results obtained in this study it was concluded that the greatest variations occurred in the peel of the pears, as compared to the corresponding pulps. Furthermore, it was possible to observe that while total phenols and ortho-diphenols do not seem to be very affected by drying, the antioxidant capacity suffers a great decrease with drying, being this effect more pronounced when the drying temperature is increased.
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title_short	Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.)
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