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Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings.

Dibanda, Romelle Feumba and Akdowa, Emmanuel Panyoo and Ashwini Rani, P. (2020) Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings. Food Chemistry, 302. pp. 1-7. ISSN 0308-8146

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Abstract

Fruitpeelingsareincreasingly beingusedasingredients fortheformulationoffunctionalfoods. Inthisstudy, the antioxidant activity and browning behaviour of free and bound phenolic fractions of mango, apple, orange and banana peelings microwave-blanched at 720W for 1, 3 and 5min were determined. The fractions were equally analyzed for their phenolic content and composition. Generally, increased microwave blanching was accompanied by a significant increase of total phenolics content in free and bound fractions. Increased antioxidant activities at 3 and 5min of blanching varied with the type of fruit peelings. Browning rates decreased with microwave blanching time except in the case of apple peelings. Epicatechin, ferulic acid, caffeic acid, rosmarinic acid, p-coumaric acid and gallic acid were identified in fruit peelings. Generally, microwave blanching for 3 or 5min was found to preserve antioxidant activities and reduce the browning rate.

Item Type: Article
Uncontrolled Keywords: Fruit peelingsMicrowave blanching time Antioxidant activities Phenolic compounds Browning rate
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Mar 2020 08:29
Last Modified: 10 Mar 2020 08:29
URI: http://ir.cftri.com/id/eprint/14231

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