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Antioxidant degradation kinetics in apples.

Bindvi Arora1, Shruti Sethi1, Alka Joshi1

  • 1ICAR-Indian Agricultural Research Institute, New Delhi, 110012 India.

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Summary

Shelf storage of cut apple dices significantly degrades bioactive compounds like ascorbic acid and total phenols. Antioxidant activity declines faster than these compounds, indicating storage impacts apple quality.

Keywords:
Antioxidant activityAscorbic acidDegradation kineticsPolyphenol oxidase activityTotal phenols

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Area of Science:

  • Food Science
  • Biochemistry
  • Nutritional Science

Background:

  • Cut apples are susceptible to rapid degradation of bioactive compounds.
  • Shelf storage under ambient conditions can accelerate the loss of nutritional value.

Purpose of the Study:

  • To investigate the degradation kinetics of bioactive compounds in cut apple dices during shelf storage.
  • To quantify the impact of ambient temperature storage on antioxidant activity, ascorbic acid, total phenols, and PPO activity.

Main Methods:

  • Cut apple dices from thirteen cultivars were stored under ambient conditions for 80 minutes.
  • Degradation of ascorbic acid, total phenols, antioxidant activity (% DPPH inhibition), and PPO activity was monitored.
  • First-order kinetics were used to determine degradation rate constants (k).

Main Results:

  • Antioxidant activity, ascorbic acid, total phenols, and PPO activity significantly declined within 80 minutes of storage.
  • Degradation followed first-order kinetics, with rate constants varying across cultivars.
  • Antioxidant activity showed a higher degradation rate than ascorbic acid and total phenols.

Conclusions:

  • Ambient shelf storage leads to significant loss of key bioactive compounds in cut apple dices.
  • The rate of degradation varies among apple cultivars, impacting overall quality.
  • Antioxidant activity is a sensitive indicator of quality loss, influenced by both ascorbic acid and total phenol content.