Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)

• DOI: 10.1007/s00217-007-0701-1
• Publication Date: 2007-07-18T10:29:35Z
• Authors: A. M. Jiménez; M. Martínez-Tomé; I. Egea; F. Romojaro; M. A. Murcia
• Keywords: Canned process and storage; 0404 agricultural biotechnology; Antioxidant activity; Apricot; 04 agricultural and veterinary sciences; Frozen

© Springer-Verlag 2007. This document is the Published version of a Published Work that appeared in final form in European Food Research and Technology. To access the final edited and published work see https://doi.org/10.1007/s00217-007-0701-1<br/>The effect of different methods of conservation (frozen and canned) on the antioxidant properties of raw apricot was evaluated, and antioxidant activity of both types of processed fruit was monitored during 150 days of storage. The raw apricot exhibited the highest inhibition of oxidation according to the lipid peroxidation assay. The freezing process led to a slight loss of antioxidant activity, whereas canned apricots lost their antioxidant capacity. All samples showed a higher degree of protection in the deoxyribose assay (OH·) than BHA and BHT. The capacity of raw apricot to scavenge radical superoxide was higher than that of the antioxidant standards analysed, whereas the freezing and canning treatment decreased this capacity. The raw or processed apricots showed no capacity to scavenge hydrogen peroxide, nor offered oxidative stability to olive, sunflower and corn oils under the conditions of heating involved in the Rancimat test. Canned apricots showed higher ABTS·+ scavenging capacity than the raw fruit, perhaps as a result of the syrup absorbed by canned apricots. Raw apricots showed a very good capacity to protect linoleic acid against oxidation. During storage in frozen and canned apricots no important changes were detected in the different antioxidant activities assayed from 1 to 150 days.<br/>