Antioxidant Potency in Apples during Long Term Storage

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Antioxidant Potency in Apples during Long Term Storage
Introduction
Apples are known to have many beneficial agents that may help prevent cardiovascular disease, cancer, and other chronic diseases (5). This is due to an important component in an apple called antioxidants. Antioxidants stabilize free radicals from damaging our healthy cells, protecting our DNA, and other genetic material. Antioxidants are not only present in apples but in foods such as; spices and herbs, certain beverages, legumes, chocolates, fruits, and vegetables. (6). Apples are an important source of phytochemicals, flavonoids, Vitamin C and E, and many acids including ascorbic acid. Thus, the intake of antioxidants is very important for our daily diet.
The study of long term storage of apples will allow a better understanding on the stability of apples and their beneficial factors. A nearby local farm called Dressel Farms has their own long term storage room located directly at their farm. Apples not intended for fresh market are stored at low temperatures, with low levels of oxygen and high levels of carbon dioxide (8). Storage temperatures, in addition to light and oxygen exposure, is one of the key factors influencing stability of phenolic antioxidants in fruits during postharvest storage (2).
In previous studies many researchers have concluded that an apple’s peel has more antioxidant content than the flesh of an apple (5). The measure of the ferric reducing power (FRAP) is one of the most employed techniques when it comes to measuring antioxidants, however, there is not agreement about neither the standard methodology nor the reference compound to express the antioxidant capacity, although Trolox or ascorbic acid are commonly recommended (3). The inc...

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Rong, T., (2007). Extraction, Separation, Detection, and Antioxidant Activity of Apple Polyphenols. American Chemistry Society, Chapter 20, 302-324.

Carlsen, M.H., Halvorsen, B.L., et al. (2010). The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal, 9:3.

Henriquez, C., et al. (2011). Time- dependence of Ferric Reducing Antioxidant Power (FRAP) index in Chilean apples and berries. ARCHIVOS LATINOAMERICANOS DE NUTRICIÓN, Vol.61, 323-332.

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