Browsing by Subject "Apricot"

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    Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)
    (Springer, 2008) Jimenez Monreal, Antonia María; Martínez-Tomé, Magdalena; Egea, Isabel; Romojaro, Felix; Murcia Tomás, María Antonia; Tecnología de Alimentos, Nutrición y Bromatología
    The effect of different methods of conservation (frozen and canned) on the antioxidant properties of raw apricot was evaluated, and antioxidant activity of both types of processed fruit was monitored during 150 days of storage. The raw apricot exhibited the highest inhibition of oxidation according to the lipid peroxidation assay. The freezing process led to a slight loss of antioxidant activity, whereas canned apricots lost their antioxidant capacity. All samples showed a higher degree of protection in the deoxyribose assay (OH·) than BHA and BHT. The capacity of raw apricot to scavenge radical superoxide was higher than that of the antioxidant standards analysed, whereas the freezing and canning treatment decreased this capacity. The raw or processed apricots showed no capacity to scavenge hydrogen peroxide, nor offered oxidative stability to olive, sunflower and corn oils under the conditions of heating involved in the Rancimat test. Canned apricots showed higher ABTS·+ scavenging capacity than the raw fruit, perhaps as a result of the syrup absorbed by canned apricots. Raw apricots showed a very good capacity to protect linoleic acid against oxidation. During storage in frozen and canned apricots no important changes were detected in the different antioxidant activities assayed from 1 to 150 days.
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    Removal residues of pesticides in apricot, peach and orange processed and dietary exposure assessment
    (Elsevier, 2020-09-30) Cámara, M.A.; Cermeño, S.; Martínez, G.; Oliva, J.; Química Agrícola, Geología y Edafología
    The effects of the industrial processing are evaluated of the removal of 16 pesticide residues in canned apricots and peaches and in orange juice. A method of multi-residual extraction that uses QuEChERS and liquid chromatography in tandem with triple quadrupole mass spectrometry was used. The method shows good linearity for the 16 pesticides studied (R2 > 0.999); it is accurate and precise (recoveries of 87–115%, relative standard deviation<8.0%). The processing factors are<0.6, indicating that all the processes significantly reduce the residue levels (spinosad, thiacloprid, pyridaben, bupirimate, flusilazole, triflumizole, flonicamid, imidacloprid, lambda-cyhalothrin, cyproconazole, fludioxinil and cyprodinil, abamectin, chlorpyrifos-methyl, hexythiazox and metalaxyl) initially present in the raw fruits and very significantly during washing/cutting, squeezing and hot pack canning (> 55% loss). The risk quotient (EDI/ADI ratio) for canned foods is below 100, indicating that the potential consumer risk for the pesticides studied is practically negligent for human health.