The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple.
The purpose of this study was to evaluate the effect of grinding at different vacuum levels (2.67, 6.67, 13.33, 19.99, and 101.33kPa) on key quality factors of apple. In the control apple, ground at atmospheric pressure of 101.33kPa, the antioxidant activities rapidly decreased within the first 30min, then plateaued thereafter, while enzymatic browning increased. When apples were ground and held under vacuum, changes in color and antioxidant activity were much less, and the least change was measured in samples prepared at the lowest pressure. Model fitting of the data showed that antioxidant activity decreased as a function of the logarithm of the absolute pressure. The results from analysis for key phenolic compounds including chlorogenic acid, procyanidin B2, and epicatechin indicated that these compounds were least changed at vacuum grinding at 2.67kPa, compared to atmospheric grinding.
Division of Applied Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea. Electronic address: anna359@naver.com.
Ah-Na
AN
Kim
Division of Applied Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea; Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju 660-701, Republic of Korea. Electronic address: hyunjkim@gnu.ac.kr.
Hyun-Jin
HJ
Kim
Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, GA 30602-2610, USA. Electronic address: wlkerr@uga.edu.
William L
WL
Kerr
Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju 660-701, Republic of Korea. Electronic address: sgchoi@gnu.ac.kr.
Sung-Gil
SG
Choi
D000975:Antioxidants / Q000494:pharmacology*; D044946:Biflavonoids / Q000032:analysis; D002392:Catechin / Q000032:analysis; D002726:Chlorogenic Acid / Q000032:analysis; D003116:Color; D027845:Malus / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D044945:Proanthocyanidins / Q000032:analysis; D014618:Vacuum
D000975:Antioxidants; D044946:Biflavonoids; D010636:Phenols; D044945:Proanthocyanidins; C479580:procyanidin B2; D002726:Chlorogenic Acid; D002392:Catechin
Antioxidant activity; Apple; Browning; Grinding; Vacuum