The Plant Chemicals In Foods
The Effect of Storage On Food Phytochemicals
The chlorogenic acid and total catechin value of Jonagold apples decreased very slightly but in golden delicious the chlorogenic acid percent remains stable( Vander et all;2001)
After 25 weeks of cold storage there was no noticeable decrease in chlorogenic acid level in any variety of apples under review, but in the next line catechin decreased slightly in Golden Delicious, Cox’s orange apples, Elstar,. Both types of storage had no significant effect on antioxidant activities of apples on board. Another investigation reveals that the storage of apple peel at 0°C for months(6) had no noticeable effect on their phenolic makeup( Goulding et all;2001).
Another scientist positioned that after 60days of cold storage, the concentration of gross phenolic level in the skin of golden delicious increased. After 100days the total phenolic content began to reduce and continued even after 200days in storage but the phenolic contents were similar to those at the time of harvest.
Similar view however submit that citrus fruits peels have shown that blanching operations and subsequent drying under variant conditions be it Oven-dried at 40-80°C resp., Or Air, Freeze- drying ; maintaining that the total phenolic and Flavonoic acid level in the citrus fruit peels is slightly greater than in the fresh peels and that the powder form has strong and active antioxidants and more so, the Cancer cell Proliferation inhibition effect ( Wolfe and Liu,2003).
Storage:
Research has revealed that most food phytochemical makeup are not significantly affected by storage. For instance, Quercetin glycosides, Phloridzin, and anthocynin content of apples of interest like Jonagold, Golden Delicious, Red delicious,Elstar, Cox's orange apples were isolated and were not affected after 53 weeks of storage in a controlled atmospheric conditions.The chlorogenic acid and total catechin value of Jonagold apples decreased very slightly but in golden delicious the chlorogenic acid percent remains stable( Vander et all;2001)
After 25 weeks of cold storage there was no noticeable decrease in chlorogenic acid level in any variety of apples under review, but in the next line catechin decreased slightly in Golden Delicious, Cox’s orange apples, Elstar,. Both types of storage had no significant effect on antioxidant activities of apples on board. Another investigation reveals that the storage of apple peel at 0°C for months(6) had no noticeable effect on their phenolic makeup( Goulding et all;2001).
Another scientist positioned that after 60days of cold storage, the concentration of gross phenolic level in the skin of golden delicious increased. After 100days the total phenolic content began to reduce and continued even after 200days in storage but the phenolic contents were similar to those at the time of harvest.
Similar view however submit that citrus fruits peels have shown that blanching operations and subsequent drying under variant conditions be it Oven-dried at 40-80°C resp., Or Air, Freeze- drying ; maintaining that the total phenolic and Flavonoic acid level in the citrus fruit peels is slightly greater than in the fresh peels and that the powder form has strong and active antioxidants and more so, the Cancer cell Proliferation inhibition effect ( Wolfe and Liu,2003).
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