Intermediate moisture products made from blanched apple flesh and green tea extract (about 6 mg of monomeric flavan 3-ols added per g of dry apple) or blanched apple flesh (control) were produced,and their quality attributes were investigated over storage for two months at water activity (aw) levels of 0.55 and 0.75, at 30 °C. Products were evaluated for colour (L*, a*, and b* Hunter’s parameters), phytochemical contents (flavan 3-ols, chlorogenic acid, dihydrochalcones, ascorbic acid and total polyphenols), ferric reducing antioxidant potential, 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical-scavenging activity and ability to inhibit formation of fructose-induced advanced glycation end-products. During storage of the fortified and unfortified intermediate moisture apples, water availability was sufficient to support various chemical reactions involving phytochemicals, which degraded at different rates: ascorbic acid > flavan 3-ols > dihydrochalcones and chlorogenic acid. Colour variations occurred at slightly slower rates after green tea addition. In the intermediate moisture apple, antioxidant and anti-glycoxidative properties decreased at similar rates (half-life was about 80 d at aw of 0.75, 30 °C). In the green tea-fortified intermediate moisture apple, the antioxidant activity decreased at a slow rate(half-life was 165 d at aw of 0.75, 30 °C) and the anti-glycoxidative properties did not change, indicating that flavan 3-ol degradation involved the formation of derivatives that retained the properties of their parent compounds. Since these properties are linked to oxidative- and advanced glycation end-product-related diseases, these results suggest that green tea fortification of intermediate moisture apple products could be a valuable means of product innovation, to address consumers’ nutritional needs.

Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea / V. Lavelli, M. Corey, W. Kerr, C. Vantaggi. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 127:2(2011), pp. 589-595. [10.1016/j.foodchem.2011.01.047]

Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea

V. Lavelli
Primo
;
2011

Abstract

Intermediate moisture products made from blanched apple flesh and green tea extract (about 6 mg of monomeric flavan 3-ols added per g of dry apple) or blanched apple flesh (control) were produced,and their quality attributes were investigated over storage for two months at water activity (aw) levels of 0.55 and 0.75, at 30 °C. Products were evaluated for colour (L*, a*, and b* Hunter’s parameters), phytochemical contents (flavan 3-ols, chlorogenic acid, dihydrochalcones, ascorbic acid and total polyphenols), ferric reducing antioxidant potential, 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical-scavenging activity and ability to inhibit formation of fructose-induced advanced glycation end-products. During storage of the fortified and unfortified intermediate moisture apples, water availability was sufficient to support various chemical reactions involving phytochemicals, which degraded at different rates: ascorbic acid > flavan 3-ols > dihydrochalcones and chlorogenic acid. Colour variations occurred at slightly slower rates after green tea addition. In the intermediate moisture apple, antioxidant and anti-glycoxidative properties decreased at similar rates (half-life was about 80 d at aw of 0.75, 30 °C). In the green tea-fortified intermediate moisture apple, the antioxidant activity decreased at a slow rate(half-life was 165 d at aw of 0.75, 30 °C) and the anti-glycoxidative properties did not change, indicating that flavan 3-ol degradation involved the formation of derivatives that retained the properties of their parent compounds. Since these properties are linked to oxidative- and advanced glycation end-product-related diseases, these results suggest that green tea fortification of intermediate moisture apple products could be a valuable means of product innovation, to address consumers’ nutritional needs.
Anti-glycation activity; Apple; Green tea; Intermediate moisture foods; Radical scavenging activity
Settore AGR/15 - Scienze e Tecnologie Alimentari
2011
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/153360
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