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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Is there a difference in the rate of reaction of catalase activity between pinto beans and carrots? Based on our research, we believe that the catalase activity in pinto beans will increase more relative to the catalase activity in whole carrots because pinto beans are higher in protein. We conducted an experiment to test our hypothesis that if we increase the hydrogen peroxide concentration then we will see higher kinetic saturation in pinto beans over whole
Citrus fruit are not just used for fresh fruit and juice. It has many other uses. One is in jellies and in other preserves. Preserves include marmalades and crystallized fruits. A by-product of citrus production is ...
Phenolic acids are secondary plant metabolites widely distributed in foods, especially fruits and vegetables. In recent years, phenolic acids have attracted a lot of attention because they exist ubiquitously in plants and play protective roles. Phenolic acids possess interesting biological properties, (Beilin, Stocker, & Croft, 1997) that render them interesting to study. They are widespread in crops such as fruits, vegetables, herbs, grains, and seeds and derived foods such as juices, wines, and oils, (Graf, Ameho, Dolnokowski, Milbuty, Chen, & Blumberg, 2006). Phenolic compounds play a key role in thwarting the negative impacts of oxygen and nitrogen reactive species (ROS/RNS), maintaining the redox homeostasis of biological fluids and preventing conditions such as cardiovascular diseases, atherosclerosis, and other degenerative pathologies, such as cancer, diabetes, Alzheimer’s and Parkinson’s diseases, (Shahrzad & Bitsch, 1998).
Lycopene is a member of the carotenoids pigment family that conveys bright red color to many plants. Its name is obtained primarily from tomato. Lycopene is currently considered one of the most efficient antioxidants, protecting against free radicals that accelerate aging and damage critical parts of the cell (Liu, 2008). Recent studies have shown an inverse relationship between intake of tomatoes along with tissue lycopene levels and the incidence of coronary heart disease (CHD).
Janick. J. (2011). Center for New Crops & Plant Products - Department of Horticulture and
Through conquest and exploration, apples were spread when Romans conquered England and when Spaniards brought them to Mexico and South America. It wasn’t until the mid 1600’s that the Pilgrims cultivated them in Massachusetts. It is believed that John Endecott, an early governor, was the first to bring an apple tree to North America, and the first orchard was planted on Beacon Hill by a clergyman named William Blaxton. It is Blaxton who is credited for growing the first named apple, the Yellow Sweeting. Once apples were established in New England, they played an active role in everyday life. As a fruit which was easily stored through the winter, as well as being very beneficial to settlers’ health, apples were a main staple in early settlers’ diets. Despite the fact that apples were not initially from North America, and have been growing disease-free for centuries in their native habitats, the early settlers found that the long, hot summers and cold winters of New England grew apples unlike anywhere else in the world. New England apples are known not only for their unique blend of tart and sweet flavors, but also for their size and freshness.
Generally, antioxidants can be divided into natural and synthetic antioxidants. Natural antioxidants are normally found in the plant extracts which are believed to exhibit strong antioxidant activity and protection against oxidant-induced damage such as diabetes, neurodegenerative and cardiovascular disease (Maganha et al. 2010). Plants, fruits and vegetables are all known to be rich sources of natural antioxidants due to the presence of phenolic compounds, which are the secondary metabolites in plants (Misan 2010; Arya and Yadav 2011). Polyphenols, or phenolic compounds, constitute one of the most numerous and widely-distributed groups of substances in the plant kingdom (Urquiaga and Leighton 2000; Gan et al. 2010). They exist naturally in the form of glycosylated which makes them the most common water-soluble antioxidant compounds present in plants ...
"The Nutrition of Red Meat." Healthy Eating. Internet Brands, Inc, 2012. Web. 28 Apr. 2014.
The hypothesis that states that “if pectinase and cellulase are added into different containers of applesauce, then pectinase will produce the most apple juice because pectin, which is very abundant in applesauce, is broken down by pectinase to make apple juice” is supported by the data. According to the data, when water was added to applesauce, the amount of apple juice created on average was 8.2 ml. When cellulase was added to applesauce, the amount of apple juice created on average was 8.26 ml. Both of these substances created less apple juice on average than when pectinase was added to applesauce. The data shows that on average the amount of apple juice created with the assistance of pectinase was 13.16 ml. Therefore, the conclusion can be made that the enzyme, pectinase, extracts the most apple juice out of apple sauce. This conclusion can also be supported by the data found by members of the class. The average amount of apple juice
These symptoms mainly develop during fruit ripening after cold storage, and the problem is not noticed until the fruit reaches customers (Bruhn et al.,1991; Crisosto et al., 1995). Thus, postharvest treatments that can alleviate chilling injury and extend shelf-life of pineapple fruits are urgently needed. CI visual symptoms develop within 1 or 2 weeks when fruit are stored at 2–5 ◦C compared to 3 weeks or more at 0 ◦C (Anderson, 1979; Lill et al., 1989;Crisosto et al., 1999a). At present, wax (edible coatings) have been used as an effective technology to increase the quality of postharvest fruits and vegetables(Qiuping and Wenshui, 2007; Fan et al., 2009; Tzoumaki et al., 2009; Tietel et al., 2010). Edible coatings may be composed of polysaccharides, proteins, lipids or a blendof these compounds (Li and Barth, 1998; Park et al., 1994; Guilbert et al., 1996;Mahmoud and Savello, 1992; Arvanitoyannis and Gorris, 1999). These coatings may retard ripening and increase shelf life of coated produce, without
“Dietary Supplement Fact Sheet: Vitamin D.” nih.gov. U.S. National Library of Medicine, n.d. Web. 25 November 2011.
Tannins, a natural compound produced by many plants, have become a common topic when discussing various beverages and fruits, yet the truth is that tannins are compounds that can be found in most all plants and have a much more involved significance than astringent taste. Tannins are a type of plant product that is classified as a polyphenol (Cornell University 2014). Polyphenols, also referred to as phenolic compounds, can have a high molecular weight due to the attachment of one or many hydroxyl groups to an aromatic ring structure (Balasundram 2006). Phenolic compounds can commonly be found connected to single and complex sugars within plants (Balasundram 2006). There is a vast diversity within the plant polyphenols as related to composition, yet polyphenols are categorized into 12 different classes based on structure (Balasundram 2006). Tannins along with
Above all this numerous benefits offered by fruits, they also assist the body to fight diseases. Fruits are composed of antioxidant compounds such as vitamin C, anthocyanin, etc. which helps to increase the body 's immune system thereby developing the capacity to fight diseases. The frequent consumption of fruits lowers the risk of high blood pressure, heart diseases, strokes, cancer, diabetes and other chronic diseases. The consumption of fruits also removes mineral and vitamin deficiency diseases like rickets, night blindness, beriberi, scurvy, anemia, osteoporosis, etc. Dry fruits like apricots, dates and raisins stores iron and calcium, necessary for maintaining good blood and strengthening the bones
Pears help with weight loss because they don’t have many calories and the fiber in pears makes you feel full after eating it. Pears can help prevent cancer because of the antioxidents and vitamic C inside of them. Pears can improve heart health because they’re a great source of potassium which means they can lower blood pressure and can reduce the strain on your whole cardiovascular system. Pears are said to also prevent birth defects because you need to have the right amount of folic acid or vitamins in your system.
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and