Abstract
Fruit are very perishable and are often preserved as heat-processed foods. Clingstone peach [Prunus persica (L.) Batsch ‘Catherine’] fruit were heat-treated at 90 °C for 5 min and stored under aseptic conditions at room temperature (ca. 22 °C) for 90 days. Significant reductions in total carotenoids were observed immediately after pasteurization but total antioxidant activity and the concentration of total phenolics were unaffected. Pasteurization induced significant reductions in the concentration of protocatechuic acid (from 10.2 to 5.8 μg/g fw), zexanthin and β-cryptoxanthin. Significant reduction in antioxidant activity, expressed as ascorbic acid equivalents, from 0.52 to 0.25 mg/g fw, was observed during storage of pasteurized peach for 90 days. Total phenolics, expressed as gallic acid equivalents, decreased during storage from 0.57 to 0.28 mg/g fw and total carotenoids decreased from 4.0 to 1.3 μg/g fw. Procyanidin B1 increased from 15.8 to 26.8 μg/g fw and chlorogenic acid and neochlorogenic acid increased 35 and 43%, respectively. (−)-Epicatechin decreased during storage from 13.1 to 4.0 μg/g fw and quercetin-3-glucoside from 7.3 to 4.4 μg/g fw. All carotenoids decrease significantly with the exception of zeaxanthin, which increased during storage. Storage duration strongly affected the concentration of phenolics and carotenoids in pasteurized peach.
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Claims 15
Claim · model-written summary
Pasteurization significantly reduced total carotenoids.
- Taxon
- peach
Prunus persicat0 - Treatment
- pasteurizatione0
- Outcome
- total carotenoidse0
- Direction
- reductionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant reductions in total carotenoids were observed immediately after pasteurization but total antioxidant activity and the concentration of total phenolics were unaffected.”
t0“peach”
Claim · model-written summary
Pasteurization left total antioxidant activity and total phenolics unaffected.
- Taxon
- peachPrunus persicat0
- Treatment
- pasteurizatione0
- Outcome
- total antioxidant activity and the concentration of total phenolicse0
- Direction
- unaffectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant reductions in total carotenoids were observed immediately after pasteurization but total antioxidant activity and the concentration of total phenolics were unaffected.”
t0“peach”
Claim · model-written summary
Pasteurization reduced protocatechuic acid from 10.2 to 5.8 μg/g fw.
- Taxon
- peachPrunus persicat0
- Treatment
- Pasteurizatione0
- Outcome
- concentration of protocatechuic acide0
- Direction
- reductionse0
- Value
- from 10.2 to 5.8 μg/g fwe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pasteurization induced significant reductions in the concentration of protocatechuic acid (from 10.2 to 5.8 μg/g fw), zexanthin and β-cryptoxanthin.”
t0“peach”
Claim · model-written summary
Pasteurization reduced zexanthin.
- Taxon
- peachPrunus persicat0
- Treatment
- Pasteurizatione0
- Outcome
- zexanthine0
- Direction
- reductionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pasteurization induced significant reductions in the concentration of protocatechuic acid (from 10.2 to 5.8 μg/g fw), zexanthin and β-cryptoxanthin.”
t0“peach”
Claim · model-written summary
Pasteurization reduced β-cryptoxanthin.
- Taxon
- peachPrunus persicat0
- Treatment
- Pasteurizatione0
- Outcome
- β-cryptoxanthine0
- Direction
- reductionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pasteurization induced significant reductions in the concentration of protocatechuic acid (from 10.2 to 5.8 μg/g fw), zexanthin and β-cryptoxanthin.”
t0“peach”
Claim · model-written summary
Antioxidant activity declined from 0.52 to 0.25 mg/g fw over 90 days of storage.
- Taxon
- peachPrunus persicae0
- Treatment
- storage of pasteurized peach for 90 dayse0
- Outcome
- antioxidant activitye0
- Direction
- reductione0
- Value
- from 0.52 to 0.25 mg/g fwe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant reduction in antioxidant activity, expressed as ascorbic acid equivalents, from 0.52 to 0.25 mg/g fw, was observed during storage of pasteurized peach for 90 days.”
Claim · model-written summary
Total phenolics declined from 0.57 to 0.28 mg/g fw during storage.
- Taxon
- peachPrunus persicat0
- Treatment
- storagee0
- Outcome
- Total phenolicse0
- Direction
- decreasede0
- Value
- from 0.57 to 0.28 mg/g fwe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolics, expressed as gallic acid equivalents, decreased during storage from 0.57 to 0.28 mg/g fw and total carotenoids decreased from 4.0 to 1.3 μg/g fw.”
t0“peach”
Claim · model-written summary
Total carotenoids declined from 4.0 to 1.3 μg/g fw during storage.
- Taxon
- peachPrunus persicat0
- Treatment
- storagee1
- Outcome
- total carotenoidse0
- Direction
- decreasede0
- Value
- from 4.0 to 1.3 μg/g fwe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total carotenoids decreased from 4.0 to 1.3 μg/g fw.”
t0“peach”
e1“decreased during storage from 0.57 to 0.28 mg/g fw”
Claim · model-written summary
Procyanidin B1 increased from 15.8 to 26.8 μg/g fw.
- Taxon
- peachPrunus persicat0
- Treatment
- storagee1
- Outcome
- Procyanidin B1e0
- Direction
- increasede0
- Value
- from 15.8 to 26.8 μg/g fwe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Procyanidin B1 increased from 15.8 to 26.8 μg/g fw and chlorogenic acid and neochlorogenic acid increased 35 and 43%, respectively.”
t0“peach”
e1“decreased during storage from 0.57 to 0.28 mg/g fw”
Claim · model-written summary
Chlorogenic acid increased 35% during storage.
- Taxon
- peachPrunus persicat0
- Treatment
- storagee1
- Outcome
- chlorogenic acide0
- Direction
- increasede0
- Value
- 35 and 43%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“chlorogenic acid and neochlorogenic acid increased 35 and 43%, respectively.”
t0“peach”
e1“decreased during storage from 0.57 to 0.28 mg/g fw”
Claim · model-written summary
Neochlorogenic acid increased 43% during storage.
- Taxon
- peachPrunus persicat0
- Treatment
- storagee1
- Outcome
- neochlorogenic acide0
- Direction
- increasede0
- Value
- 43%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“chlorogenic acid and neochlorogenic acid increased 35 and 43%, respectively.”
t0“peach”
e1“decreased during storage from 0.57 to 0.28 mg/g fw”
Claim · model-written summary
Epicatechin decreased from 13.1 to 4.0 μg/g fw during storage.
- Taxon
- peachPrunus persicat0
- Treatment
- storagee0
- Outcome
- (−)-Epicatechine0
- Direction
- decreasede0
- Value
- from 13.1 to 4.0 μg/g fwe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“(−)-Epicatechin decreased during storage from 13.1 to 4.0 μg/g fw and quercetin-3-glucoside from 7.3 to 4.4 μg/g fw.”
t0“peach”
Claim · model-written summary
Quercetin-3-glucoside decreased from 7.3 to 4.4 μg/g fw during storage.
- Taxon
- peachPrunus persicat0
- Treatment
- storagee0
- Outcome
- quercetin-3-glucosidee0
- Direction
- decreasede0
- Value
- from 7.3 to 4.4 μg/g fwe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“(−)-Epicatechin decreased during storage from 13.1 to 4.0 μg/g fw and quercetin-3-glucoside from 7.3 to 4.4 μg/g fw.”
t0“peach”
Claim · model-written summary
All carotenoids except zeaxanthin decreased significantly during storage.
- Taxon
- peachPrunus persicat0
- Treatment
- storagee0
- Outcome
- All carotenoidse0
- Direction
- decreasee0
- Qualifier
- with the exception of zeaxanthine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All carotenoids decrease significantly with the exception of zeaxanthin, which increased during storage.”
t0“peach”
Claim · model-written summary
Zeaxanthin increased during storage.
- Taxon
- peachPrunus persicat0
- Treatment
- storagee0
- Outcome
- zeaxanthine0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with the exception of zeaxanthin, which increased during storage.”
t0“peach”
The same questions in other papers
processing · quality: phytochemicals · Prunus persica (peach)Positive and negative results
3 in the opposite direction
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.