期刊
HIGH PRESSURE RESEARCH
卷 30, 期 4, 页码 507-513出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/08957959.2010.530598
关键词
cashew apple; high-pressure processing; antioxidant capacity; phenolic content; ascorbic acid
The cashew apple is native to Brazil, but there is insufficient information regarding the nutritional properties of this fruit. The objective of this study was to evaluate the impact of high pressure processing (HPP) at room temperature (25 degrees C) on phenolic compound and ascorbic acid contents and antioxidant capacity of cashew apple juice. This study showed that HPP at 250 or 400MPa for 3, 5 and 7min did not change pH, acidity, total soluble solids, ascorbic acid or hydrolysable polyphenol contents. However, juice pressurized for 3 and 5min showed higher soluble polyphenol contents. Antioxidant capacity, measured by the ferric-reducing antioxidant power method, was not altered by HPP, but when treated at 250MPa for 3min, it resulted in an increased value when 2,2-diphenyl-1-picrylhydrazyl was used. These data demonstrate that HPP can be used in the food industry for the generation of products with higher nutritional quality.
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