酚类 胡萝卜素 被影响 桃罐头 杏罐头 种类 剥皮 贮藏期.pdfVIP

Food Research International 54 (2013) 448–455 Contents lists available at ScienceDirect Food Research International journal homepage: www. /locate/food res Phenolic and carotenoid composition of canned peaches (Prunus persica ) and apricots (Prunus armeniaca ) as affected by variety and peeling Oluranti E. Campbell, Olga I. Padilla-Zakour ⁎ Department of Food Science, Cornell University, NYSAES, 630 W. North Street, Geneva, NY 14456, USA a r t i c l e i n f o a b s t r a c t Article history: Peaches and apricots contain significant quantities of phenolics and carotenoids, components with various health Received 12 April 2013 benefits. Fruit peel has been found to possess high concentrations of these compounds yet is often removed prior Accepted 3 July 2013 to canning. We studied how phytochemical content and composition were affected by peeling in three peach and three apricot varieties. Peeling decreased carotenoid content while its effect on phenolic content and antioxidant Keywords: capacity in both fruits was variety dependent. Significant diffusion of phenolics into syrup was found (N 30%) Peach while leaching of carotenoids was minimal (b 1%). Unpeeled canned fruit and its syrup, compared to peeled sam- Apricot Canning ples, had greater phenolic and carotenoid content post-processing and after 6 months storage at 20 °C. HPLC Peeling