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Influence of different heat treatments on the contentof phenolic acids and their derivatives in selected fruits

Published online by Cambridge University Press:  04 April 2014

Dominik Szwajgier ,
Tomasz Halinowski ,
Ewa Helman ,
Katarzyna Tylus  and
Aleksandra Tymcio
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Abstract

Introduction. A considerable number of positive effects after the consumption of fruits has been pointed out in the past: hypolipidemic action, reduction of blood glucose levels, hepatoprotection and improvement of the antioxidant status as well as, inter alia, antioxidant, antiradical, anti-inflammatory, anticancer and anti-adipogenic status. Materials and methods. The changes in the levels of phenolic acids and their derivatives in fresh as well as in processed fruits (chokeberry, wild strawberry, apples var. Idared and Champion, cherry, apricot, peach, raspberry, cranberry, and bilberry) were studied using HPLC with UV detection. Dried fruit homogenates and compotes were produced. Also, fruits were fried to simulate jam production. Results and discussion. Eleven phenolic acids and their derivatives were identified in tested samples: caffeic, chlorogenic, p-coumaric, ferulic, gallic, ellagic, protocatechuic, p-hydroxybenzoic, gentisic, syringic and vanillic acids. In most cases, the thermal processing of fruits caused a decrease in the levels of phenolic acids. In some preserves, the level of selected individual phenolic compounds was unchanged or was significantly increased. Conclusion. It can be concluded that thermal processing can have a differential effect on the levels of phenolic acids in preserves and general conclusions could not be formulated. The fruit composition in which a phenolic acid is present can play a role in this context.

Keywords

Polandfruitscanned fruitsjamscompotesphenolic compoundsphenolic contentPolognefruitsconserve de fruitsconfiturecompotecomposé phénoliqueteneur en phénolsPoloniafrutasfrutas en conservamermeladascompotascompuestos fenólicoscontenido fenólico
Type
Original article
Information
Fruits , Volume 69 , Issue 2 , March 2014 , pp. 167 - 178
Copyright
© 2014 Cirad/EDP Sciences

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