Abstract
Apples represent a category of products frequently consumed by people, owing both to their beneficial effects on human health and to their antioxidant effects. Microwave (MW) treatment is a simple and fast method that can be used successfully in the food industry to obtain dry apple slices, rich in bioactive compounds and with a pleasant aspect. This study presents the effect of applying microwave treating to apple slices from two cultivars (Golden Delicious and Idared), for three, four, and five minutes, respectively, at a power of 450 W, in order to reduce the browning effect. For this purpose, the browning index (BI), chromatic parameters (CIE L*a*b*), total phenolic content (Folin-Ciocâlteu method), and antioxidant capacity (by Ferric Reducing Antioxidant Power (FRAP assay) were evaluated in the case of apple slices before and after MW treatment. Based on the results obtained, it can be argued that the microwave treatment results in a significant increase in the total phenolic content and enhances antioxidant capacity in the case of both apple cultivars. Apples from the Idared cultivar have a higher total phenolic content than apples from the Golden cultivar, and this concentration increased by 56.14% and 48.9%, respectively, after MW treatment. In terms of antioxidant capacity, Idared apples also recorded a higher value compared to Golden cultivars. According to the results of the multivariate analysis, there are variations between the two apple categories with regard to the phenolic content and the browning process; browning was inhibited at the five-minute exposure to microwaves. The apple processing domain may use our findings in order to produce high-quality finished products, with a pleasant aspect, which retain the bioactive compounds of the fruit.
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Claims 8
Claim · model-written summary
Microwave treatment significantly increased total phenolics in both apple cultivars.
- Taxon
- apple
Malus domesticae0 - Treatment
- microwave treatmente0
- Outcome
- total phenolic contente0
- Direction
- increasee0
- Qualifier
- both apple cultivarse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the microwave treatment results in a significant increase in the total phenolic content and enhances antioxidant capacity in the case of both apple cultivars.”
Claim · model-written summary
Microwave treatment enhanced antioxidant capacity in both apple cultivars.
- Taxon
- appleMalus domesticae0
- Treatment
- microwave treatmente0
- Outcome
- antioxidant capacitye0
- Direction
- enhancese0
- Qualifier
- both apple cultivarse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the microwave treatment results in a significant increase in the total phenolic content and enhances antioxidant capacity in the case of both apple cultivars.”
Claim · model-written summary
Idared apples had higher total phenolics than Golden apples.
- Taxon
- ApplesMalus domesticae0
- Material
- Idarede0
- Outcome
- total phenolic contente0
- Direction
- highere0
- Comparator
- Goldene0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples from the Idared cultivar have a higher total phenolic content than apples from the Golden cultivar”
Claim · model-written summary
Microwave treatment increased Idared apple phenolics by 56.14%.
- Taxon
- ApplesMalus domesticae0
- Material
- Idarede0
- Treatment
- MW treatmente0
- Outcome
- total phenolic contente0
- Direction
- increasede0
- Value
- 56.14%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples from the Idared cultivar have a higher total phenolic content than apples from the Golden cultivar, and this concentration increased by 56.14% and 48.9%, respectively, after MW treatment.”
Claim · model-written summary
Microwave treatment increased Golden apple phenolics by 48.9%.
- Taxon
- ApplesMalus domesticae0
- Material
- Goldene0
- Treatment
- MW treatmente0
- Outcome
- total phenolic contente0
- Direction
- increasede0
- Value
- 48.9%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples from the Idared cultivar have a higher total phenolic content than apples from the Golden cultivar, and this concentration increased by 56.14% and 48.9%, respectively, after MW treatment.”
Claim · model-written summary
Idared apples had higher antioxidant capacity than Golden apples.
- Taxon
- applesMalus domesticae0
- Material
- Idarede0
- Outcome
- antioxidant capacitye0
- Direction
- highere0
- Comparator
- Goldene0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In terms of antioxidant capacity, Idared apples also recorded a higher value compared to Golden cultivars.”
Claim · model-written summary
Phenolic content and browning varied between the two apple categories.
- Taxon
- appleMalus domesticae0
- Material
- two apple categoriese0
- Outcome
- phenolic content and the browning processe0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there are variations between the two apple categories with regard to the phenolic content and the browning process”
Claim · model-written summary
Five minutes of microwave exposure inhibited apple browning.
- Taxon
- AppleMalus domesticat0
- Treatment
- five-minute exposure to microwavese0
- Outcome
- browninge0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“browning was inhibited at the five-minute exposure to microwaves.”
t0“Apple”
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See all 16 papers →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.