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Authors
Advisor(s)
Abstract(s)
The interest about phenolic compounds and
antioxidant activity has been increasing in recent years,
mainly due to their beneficial effects on human health,
focusing on many different food products. In this way, and
since pears are an important source of dietary intake of
phenolic compounds with antioxidant activity, this work
was done to evaluate the phenolic content and antioxidant
activity of pears of cv. Rocha from five different locations
and submitted to drying at different temperatures (40 and
60 C). Although the amounts of phenolic compounds are
not very much influenced by drying, the antioxidant
capacity does suffer a very marked decrease with drying at
both temperatures, when compared to that of the fresh
pears. The HPLC analysis of the phenolic extracts allowed
identifying some phenolic compounds present in the pears,
such as arbutin, gallic acid, chlorogenic acid, syringic acid,
protocatechuic acid, catechin and epicatechin. From the
results obtained in this study it was concluded that the
greatest variations occurred in the peel of the pears, as
compared to the corresponding pulps. Furthermore, it was
possible to observe that while total phenols and ortho-
diphenols do not seem to be very affected by drying, the
antioxidant capacity suffers a great decrease with drying,
being this effect more pronounced when the drying tem-
perature is increased.
Description
Keywords
Rocha pear drying phenolic compounds antioxidant activity
Citation
Santos SCRVL, Guiné RPF, Barros A. (2014) Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.). Journal of Food Measurement and Characterization, 8, 105-112.