Effect of storage on phytochemical stability, color, antioxidant activity, and inhibition of formation of fructose-induced advanced glycation endproducts of an intermediate moisture apple-green tea product

Abstract

Oral presentation #1242785 selected for ACS/AGFD Withycombe-Charalambous Graduate Student Symposium. This study evaluated the effects of storage (aw 0.736, 30\ub0C) on attributes of intermediate moisture products made with apple (control) or apple and green tea extract. Products were evaluated for soluble solids, pH, titratable acidity, color (L*,a*,b*), flavanol and ascorbic acid contents, total polyphenols, ferric reducing antioxidant potential (FRAP), 2,2-diphenyl- 1-(2,4,6-trinitrophenyl)hydrazyl radical (DPPH) scavenging activity, and ability to inhibit formation of fructose-induced advanced glycation endproducts (AGE). A single serving of the fortified product (50 g) provided equivalent catechin content to one cup of green tea. Total phenolics, FRAP values, DPPH radical scavenging activity and inhibition efficiency of fructose-induced AGE formation were about 3-5 times greater for the fortified product than control. Over storage for 45 days, antioxidant contents decreased moderately. However, the fortified product maintained much higher antioxidant and anti-AGE formation activities than the control, suggesting that it could have potential benefits for metabolic syndrome or diabetic consumers