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Effect of apple peel extracts on storage quality of quince juice
Efecto de los extractos de cáscara de manzana en la calidad de almacenamiento del jugo de membrillo
DOI:
https://doi.org/10.15446/agron.colomb.v41n1.106570Keywords:
enzymatic browning, fruit juices, alcoholic extracts, phenolics (en)pardeamiento enzimático, jugos de frutas, extractos alcohólicos, fenólicos (es)
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Enzymatic browning is one of the reactions influencing the quality of some fruit juices such as quince juice. Nowadays, there is an increased demand for application of antibrowning agents. This research was aimed at the effects of using each ethanolic and aqueous apple peel extracts (EAPE, AAPE) in two concentrations (0.3 and 3%) as inhibitor agents for polyphenol oxidase activity (PPO) of quince juice and their effects on the browning index (BI), total soluble solids (TSS), pH, total titratable acidity (TA), and total phenolic content (TPC) during storage at 4°C for 15 d. The effectiveness of 3% (w/v) alcoholic apple peel extract efficiently inactivated the activities of PPO compared with another three extracts during whole refrigerated storage time. The lowest inhibition percentage value of BI was found in 0.3% AAPE supplemented quince juices. EAPE and AAPE with concentrations of 3% had significantly larger pH values than that of EAPE and AAPE with concentration 0.3% and untreated quince juices at a final day of cold storage. TA values of juice samples untreated and treated with apple extracts did not show significant changes that ranged between 74-75 mg/100 ml at the beginning of storage and decreased with increased storage time, ranging between 0.68-0.72 mg/100 ml at the end of storage. The addition of apple peel extracts during the storage of quince juice had a positive effect on TSS values of the samples. Significantly larger TPC values (P<0.05) were obtained with 3% EAPE incorporated juice samples in comparison with other treatments.
El pardeamiento enzimático es una de las reacciones que influyen en la calidad de algunos jugos de frutas como el jugo de membrillo. Hoy en día, existe una mayor demanda de aplicación de agentes antipardeantes. Esta investigación tuvo como objetivo conocer los efectos del uso de cada extracto etanólico y acuosos de cáscara de manzana (EAPE, AAPE) en dos concentraciones (0.3 y 3%) como agentes inhibidores de la actividad polifenol oxidasa (PPO) del jugo de membrillo y sus efectos sobre el índice de pardeamiento (BI), sólidos solubles totales (TSS), pH, acidez titulable total (TA) y contenido fenólico total (TPC) durante el almacenamiento a 4°C durante 15 d. La efectividad del extracto alcohólico de cáscara de manzana al 3% (p/v) inactivó eficientemente las actividades de PPO en comparación con otros tres extractos durante todo el tiempo de almacenamiento refrigerado. El valor porcentual de inhibición más bajo de BI se encontró en jugos de membrillo suplementados con AAPE al 0.3%. EAPE y AAPE con concentración 3% tenían valores de pH significativamente mayores que los de EAPE y AAPE con concentración 0.3% y jugos de membrillo sin tratar en el último día de almacenamiento en frío. Los valores de TA de muestras de jugo no tratadas y tratadas con extractos de manzana no mostraron cambios significativos que oscilaron entre 74-75 mg/100 ml al comienzo del almacenamiento, y disminuyeron con el aumento del tiempo de almacenamiento, oscilando entre 0.68-0.72 mg/100 ml al final del almacenamiento. La adición de extractos de cáscara de manzana durante el almacenamiento del jugo de membrillo tuvo un efecto positivo en los valores de TSS de las muestras. Se obtuvieron valores de TPC significativamente mayores (P<0.05) con muestras de jugo incorporadas al 3% de EAPE en comparación con otros tratamientos.
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