The aim of this research was to demonstrate the effect of the ozonation process (exposure to ozone in gaseous form and rinsing in water saturated with ozone) on selected apple parameters. The scope of the study included: conducting the ozonation process under controlled conditions at a concentration of 1 ppm and exposure times of 1, 5 and 10 min (ozone in gaseous form) and 10, 15 and 30 min (ozonated water), respectively; polyphenols research; determining antiradical activity using ABTS radicals; and determining the influence of the applied method on the volatiles that give rise to odor chemicals (fragrance and aroma). In both cases, measurements were taken 24 hours after the ozonation process. Both exposure to ozone in gaseous form and washing in ozonated water did not adversely affect the appearance of the fruit. The rinsing process in ozonated water did not significantly affect the composition of the compounds responsible for the fruit’s odor. The proposed washing conditions affected the biochemical balance of the fruit. Differences in polyphenol content and antioxidant potential were noted. The mean content of polyphenols expressed as gallic acid equivalent in the control sample was determined to be 15.22 mg/100 g. In comparing the content of polyphenols with the control sample, insignificant changes in their content were noted, except for the sample with the longest ozonation. In the case of fruit washed within 30 minutes, a significant increase by 53% in antioxidant potential was noted. α- Farnesene was identified as the main component established by headspace solid-phase microextraction (HS-SPME) procedure. The proposed ozonation conditions made it possible to keep the volatile compounds influencing the sensory properties of apples unchanged.
Keywords
- apple
- ozone treatment
- antioxidant activity
- polyphenols
- essential oils
- HS-SPME
Differences in the Pollen Content of Varieties of Polish Honey from Urban and Rural Apiaries The Analysis of Correlations Between Terpene Transformations and Fermentation Type of Apple Musts Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper ( Capsicum Spp) Mineral Composition, Antioxidant, Anti-Urease, and Antibiofilm Potential of Juglans Regia Leaves and Unripe FruitsBiotransformation of Hops-Derived Compounds in Beer – A Review Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and BeansMicrobiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis SeedQuality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum andCastanea Sativa Pomegranate ( Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat ProductsSuitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer