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| Article Name : | | | EFFECT OF HEAT TREATMENT ON PHENOLIC CONTENTAND ANTIOXIDANT ACTIVITY OFAPPLE FRUITS | | Author Name : | | | OmarA.M. Al-Bar | | Publisher : | | | Ashok Yakkaldevi | | Article Series No. : | | | ROR-1144 | | Article : | |  | Author Profile | | Abstract : | | | The Effect of microwave and heat treatments on phenolic content and antioxidant activity of the apple (Malusdomesticavar. Balady)fruit was evaluated. The total phenolic content was enhanced with increasing the time (20 sec) of microwave from 14 to 16mg phenols/g apple peeland from 6.5 to 10.4 mg phenols/g apple flesh,but at 30 sec the total phenolic content was decreased to 6.8 mg.TheDPPH assay IC value was increased with increasing the time of microwave from 50 3.68 to 7.9μg phenolic concentration at 30 s of microwave treatment of apple peel.In the apple flesh, the DPPH assay IC value was decreased with increasing the time 50 of microwave from 8.6 to 4.9μg phenolicconcentration at 20 sec of microwave treatment. | | Keywords : | | - DPPH
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