Evolution of the polyphenolic content during the technological flow of apricot compote fabrication

Abstract

Apricots are seasonal fruits andcompote fabrication is a method to prolongthe periodof their consumption. In the present research is studied the extent to which the main processes involved inthe compote fabrication reducethe content of some antioxidants, namelypolyphenols andflavonoids,and influence the main enzymes’activities. Only the thermal processes seriously decreased the total polyphenols and flavonoids contentand flavonoids weremore sensitives than non-flavonoidic polyphenols. In the apricot compote the total polyphenols decreased by 27.40%-34.54%and the flavonoidsby 46.49%-49.02%, compared to the initial fruits.