Effect of Home-Processing on The Antioxidant Properties of Apricot Products | ||||
| Alexandria Science Exchange Journal | ||||
| Article 8, Volume 40, OCTOBER- DECEMBER - Serial Number 4, December 2019, Page 629-639 PDF (531.58 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2019.65955 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Asteer Abd- Elnoor | ||||
| Home Economics Department, Nutrition & Food Science, Faculty of Specific Education, Alexandria University | ||||
| Abstract | ||||
| This paper seeks to examine the effects of processing apricots at home in different ways on the antioxidant activity. Raw, boiled, puree, juice and apricot jam that were processed at home were examined for their total carotenoids, total flavonoids (TF), total phenolics (TP) and total antioxidant activities. The results showed that apricots are rich in fiber and mineral, the most important of which are potassium and phosphorus. Puree and jam had the highest total phenolics and total flavonoids content compared to raw apricot, boiled and juice. In addition, puree, and jam had the highest total antioxidant activities compared to other products. There were no significant differences in the carotenoids content among raw, boiled, puree, jam and Juice of apricot. This research provides detailed analysis to examine the effects of different methods of apricots’ home processing on the antioxidant potential of different apricot products. | ||||
| Keywords | ||||
| Apricot; Total phenolic; Total flavonoids; Carotenoids; Total antioxidant activities; Home-processing | ||||
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