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Impact of cooking and storage on apricots fruit microconstituents.

Abstract : Apricots are a rich source of phenolics and carotenoids that may contribute to reduced risks of chronic diseases. However, because of the seasonal availability, apricots are commonly consumed after processing and storage. The different thermal processing methods have been shown to reduce polyphenolic and carotenoid levels in fruit. However information is lacking on how different methods and storage influence the phenolic and carotenoid composition and their content in processed apricots. Four apricot cultivars were processed in two different ways: home cooking (85°C) and industrial processing (95°C). Cans from industrial processing were analyzed immediately and after storage of 2 months at ambient temperature. Phenolics and carotenoids were quantified by HPLC with diode array detection. Industrial processing caused a significantly higher loss of total phenolics compared to domestic cooking. Upon cooking, procyanidins were retained in apricot tissues while flavan-3-ol monomers and hydroxycinnamic acids were partially leached into the syrup. Due to leaching of flavan-3-ol monomer procyanidin’s DPn significantly increased from fruit to canned products. Anthocyanins were not significantly altered by heat treatment. Total carotenoids exhibited no significant change after heat processing. However among carotenoids, a cis-β-carotene isomer was significantly increased after industrial processing, but with lower amounts after domestic cooking. No significant losses were observed for total phenolic compounds after two months in cans at ambient temperature, this was mainly due to procyanidins which were stable over time. However, flavan-3-ol monomers, hydroxycinnamic acids and anthocyanins were significantly lower in the fruit after storage. Total carotenoids compounds significantly decreased over the storage period. Based on HPLC data, carotenoids were more stable than phenolics after heat treatment. Carotenoids and phenolics in fruit decreased with storage time. More interestingly, this study indicates that apricots are a rich source of procyanidins, having profiles similar to those found in apples. Processing changed not only the content of procyanidins in apricot products but also the relative ratio of the different molecular weights.
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https://hal.inrae.fr/hal-02795510
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Submitted on : Friday, June 5, 2020 - 12:44:59 PM
Last modification on : Wednesday, April 7, 2021 - 3:34:40 AM

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  • HAL Id : hal-02795510, version 1
  • PRODINRA : 352134

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Carine Le Bourvellec, Sylvie Bureau, Patrice Reling, Romain Bott, Albert Ribas, et al.. Impact of cooking and storage on apricots fruit microconstituents.. 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. 2016. ⟨hal-02795510⟩

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