Alimentos

ABSTRACT Apples have been identified as one of the main dietary sources of antioxidants, namely phenolic compounds. Apple peel constitutes a waste of dried apple manufacture, although it contains more phenolics than the fruit pulp. This fraction can be preserved by drying. However, it is important to consider that the dehydrated product obtained requires protection. The objective of this research was to study the stability of drum dried apple peel powder in order to select the suitable packing material: high-density polyethylene (HDPE) or metalized films of high barrier (MFHB). The samples were stored under accelerated (38 °C, 90% RH) and conventional (25, 10 and 4 °C, 60–70% RH) conditions during 120 days. Kinetic modelings for the attributes degradation were evaluated. Total phenolics and moisture levels are largely dependent on the type of packing and storage conditions. The apple peel powder samples packed in MFHB pouches preserved most of the phenolic compounds, and exhibited lesser moisture increase. In addition, the shelf-life was higher in the samples packed in MFHB: 298 ± 18.41 days vs. 120 ± 4.59 days under conventional and accelerated conditions, respectively.

This study involved two commercial orchards located in Limarí Valley and Molina from two important Chilean production zones of extra virgin olive oil (EVOO). This investigation evaluated the effects of climate, soil composition, agricultural practices (fertilization and irrigation) and variety (considering two harvests) on the compounds responsible for the flavor of EVOO (volatiles and phenols) and how these compounds can explain the differences in chemical profiles by geographical origin, cultivar and fruit ripeness stage. Varieties of Limarí Valley presented the highest content of phenolic compounds. A significant relationship (p < 0.05) between volatile compounds and climate indicated that the compounds produced via the lipoxygenase cascade were affected by the maximum temperature and, to a lesser extent, by ETo and irrigation. The selection of different individual phenolic and volatile compounds independently allowed the significant differentiation of EVOOs, principally by geographical origin, crop season, fruit ripeness stage and, in fewer cases, by cultivar. Soil and climate of the Chilean regions have much more influence than cultivars on the concentration of sensory quality compounds. Difference in latitude between orchards increases the importance of the geographical origin on the virgin olive oil chemical composition while a full-irrigation decreases the impact of the cultivar.