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Effect of Ascorbic Acid and Dehydration on Concentrations of Total Phenolics, Antioxidant Capacity, Anthocyanins, and Color in Fruits

Taha M. Rababah,^† Khalil I. Ereifej,*^† and L. Howard^§

Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan, and Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704

J. Agric. Food Chem., 2005, 53 (11), pp 4444–4447

DOI: 10.1021/jf0502810

Publication Date (Web): April 20, 2005

†

Jordan University of Science and Technology.

Author to whom correspondence should be addressed (telephone 00962-2-7201000; fax 00962-2-7095147; e-mail ereifej@just.edu.jo or rebabah@yahoo.com).

University of Arkansas.

Abstract

The purpose of this investigation was to report on the total phenolics, anthocyanins, and oxygen radical absorbance capacity (ORAC) of strawberry, peach, and apple, the influence of dehydration and ascorbic acid treatments on the levels of these compounds, and the effect of these treatments on fruit color. Results showed that fresh strawberry had the highest levels for total phenolics [5317.9 mg of chlorogenic acid equivalents (CAE)/kg], whereas lower levels were found in fresh apple and peach (3392.1 and 1973.1 mg of CAE/kg, respectively), and for anthocyanins (138.8 mg/kg), whereas lower levels were found in fresh apple and peaches (11.0 and 18.9 mg/kg, respectively; fresh strawberry had an ORAC value of 62.9 mM/kg Trolox equivalents. The fresh apple and peach were found to have ORAC values of 14.7 and 11.4 mM/kg of Trolox equivalents, respectively. The color values indicated that the addition of 0.1% ascorbic acid increased the lightness (L*) and decreased the redness (a*) and yellowness (b*) color values of fresh strawberry, peach, and apple, sliced samples, and the puree made from them. Also, results showed that dehydration is a good method to keep the concentrations of total phenolics and anthocyanins and ORAC values at high levels.

Keywords: Total phenolics; anthocyanins; antioxidant capacity

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