Arora Bindvi, Sethi Shruti, Joshi Alka, Sagar V R, Sharma R R
ICAR-Indian Agricultural Research Institute, New Delhi, 110012 India.
J Food Sci Technol. 2018 Apr;55(4):1306-1313. doi: 10.1007/s13197-018-3041-1. Epub 2018 Feb 20.
The effect of shelf storage under ambient conditions of cut apple dices on degradation of bioactive compounds such ascorbic acid, total phenols, antioxidant activity (% DPPH inhibition) and PPO activity were investigated. The results indicated that antioxidant activity declined significantly over 80 min storage of diced apples at ambient temperature. Similar trend was observed for ascorbic acid, total phenols and PPO activity. Ascorbic acid, total phenols and antioxidant activity degradation followed first-order kinetics where the rate constant (k) was found to be in range for all the thirteen cultivars, though initial ascorbic acid and phenol content varied in different apple cultivars. The reaction rate constant (k) for first order degradation ranged from 1.16 to 1.97, 0.89 to 1.29 and 0.37 to 1.54 for antioxidant activity, total phenols and ascorbic acid, respectively. This explains that antioxidant activity degrades at higher rate than total phenols and ascorbic acid, which also corroborates that antioxidant activity is affected by both total phenols and ascorbic acid content. In general, total antioxidant activity for apple dices kept for 80 min under ambient conditions exhibited lower values as compared to control.
研究了切好的苹果丁在环境条件下货架储存对抗坏血酸、总酚、抗氧化活性（% DPPH抑制率）和PPO活性等生物活性化合物降解的影响。结果表明，在室温下储存80分钟以上，苹果丁的抗氧化活性显著下降。抗坏血酸、总酚和PPO活性也观察到类似趋势。抗坏血酸、总酚和抗氧化活性的降解遵循一级动力学，尽管不同苹果品种的初始抗坏血酸和酚含量不同，但所有13个品种的速率常数（k）都在一定范围内。抗氧化活性、总酚和抗坏血酸的一级降解反应速率常数（k）分别为1.16至1.97、0.89至1.29和0.37至1.54。这说明抗氧化活性的降解速率高于总酚和抗坏血酸，这也证实了抗氧化活性受总酚和抗坏血酸含量的影响。一般来说，在环境条件下保存80分钟的苹果丁的总抗氧化活性与对照相比呈现较低的值。
