Processing Effects on Phytonutrients Luke R. Howard, Ph.D Luke R. HoLukeward, Ph.D.

1. Processing Effects on Phytonutrients Luke R. Howard, Ph.D Luke R. HoLukeward, Ph.D.

3. Factors Influencing Phytonutrient Content of Fruits and Vegetables Genotype Cultural practices Environmental growing conditions Maturation Postharvest handling and storage conditions Processing

4. Chemical and Physical Factors Influencing the Stability of Vitamins and Phytonutrients Heat Light Oxygen Co-factors Metals Enzymes Chemical structure/solubility Tissue localization: Free vs bound

5. Processing Factors Influencing Phytonutrient Content Unit operations Washing/cleaning Physical removal of tissues Soaking (beans and peas) Blanching (steam vs water) Particle size reduction Enzyme treatments, pressing, clarification

6. Processing Factors Influencing Phytonutrient Content Filling and Brining Ratio of product:brine Dissolved oxygen Food additives

7. Processing Factors Influencing Phytonutrient Content Preservation method Thermal process (time and temperature, still vs agitated, aseptic) Freezing process (rate and temperature)

8. Factors Influencing Phytonutrient Content of Fresh-cut Products Washing/sanitizing Peel removal Degree of wounding Package atmosphere Storage temperature

9. Processing Effects on Blueberry Polyphenolics

11. Total Anthocyanin Retention and Polymeric Color in Blueberry Juices

12. Total Anthocyanin Retention and Polymeric Color in Canned Blueberries

13. Total Anthocyanin Retention in Blueberries Canned in Syrup

14. Total Anthocyanin Retention and Polymeric Color in Blueberry Puree

15. Total Flavonol Retention in Blueberry Juices

16. Total Flavonol Retention in Blueberries Canned in Syrup

17. Total Flavonol Retention in Blueberry Puree

18. Total Procyanidin Retention in Blueberry Juices

19. Total Procyanidin Retention in Blueberries Canned in Syrup

20. Total Procyanidin Retention in Blueberry Puree

21. Chlorogenic Acid Retention in Blueberry Juices

22. Chlorogenic Acid Retention in Blueberries Canned in Syrup

23. Chlorogenic Acid Retention in Blueberry Puree

24. ORACFL Retention in Blueberry Juices

25. ORACFL Retention in Canned Blueberries

26. ORACFL Retention in Blueberry Puree

27. Phenolic and Antioxidant Changes in Fresh-cut Carrots

28. Processing and Sampling Carrot coins (with peel removed) packed in ventilated bags Stored at 4oC Sampled at 0, 3, 7, 14 and 21 days

29. Chemical Analyses Phenolics � HPLC HCA quantified as chlorogenic acid equivalents at 320 nm pHBA quantified as hydroxybenzoic acid equivalents at 265 nm Carotenoids � HPLC C30 column Beta, alpha and carotene isomers quantified as beta carotene equivalents

31. PCL Antioxidant Assay Antioxidant capacity Measured using a Photochem� antioxidant analyzer L + hv + O2 L.+ + O2.- Detection of excess superoxide radicals left after quenching by antioxidants O2.- + L.+ L (luminescence)

32. HCA and pHBA Contents of Fresh-cut Carrots as Affected by Storage

33. Antioxidant Capacity of Fresh-cut Carrots as Affected by Storage

34. Relationship Between HCA Content and Antioxidant Capacity

35. Alpha, Beta and Total Carotene Contents of Fresh-cut Carrots as Affected by Storage

36. Other Studies

37. Effect of Cooking on Total Flavonoid Content of Spinach

38. Effect of Peel Removal on Total Phenolic Content in Ross Clingstone Peaches

39. Effects of Thermal Processing and Canned Storage on Total Phenolic Content in Peaches

40. Comparison of Individual Procyanidin Oligomers in Frozen and Canned Clingstone Peaches

41. Total Flavonoid Content of Frozen Vegetables as Affected by Storage

42. Total Carotenoid Content of Frozen Vegetables as Affected by Storage

43. Retention of Flavonoids in Canned Green Beans

44. Retention of Polyphenolics in Pasteurized Blueberry Juice

45. Effect of Cooking on Procyanidin Content of Pinto Beans

46. Total Anthocyanin Content of Canned Cherries Stored at 22oC

47. Total Phenolic Content of Canned Cherries Stored at 22oC

48. ORAC of Canned Cherries Stored at 22oC

49. Changes in Antioxidant Activity as Affected by Heating

50. Changes in the Overall Antioxidant Properties of Foods as Affected by Heating No changes No changes in naturally occurring AOX Loss of native AOX = formation of compounds with novel or improved AOX Improvement of AOX properties of native compounds Formation of novel compounds having AOX properties (MRPs)

51. Changes in the Overall Antioxidant Properties of Foods as Affected by Heating Decrease Loss of native AOX Formation of novel compounds having pro-oxidant activity (MRPs)

52. Conclusions Different unit operations and preservation methods markedly affect the retention of fruit and vegetable phytonutrients and antioxidant capacity Increased number of processing steps exacerbates phytonutrient losses Processing by-products are a potentially rich source of phytonutrients Water-soluble phytonutrients readily leach into liquid canning media

53. Conclusions Fresh-cut produce may exhibit high antioxidant capacity due to the synthesis and accumulation of wound-induced phenolic compounds Mitigation strategies are needed to prevent losses of phytonutrients during processing More research is needed on the bioavailability of phytonutrients in processed foods

54.