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Open AccessArticle

Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds

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Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco (TO), Italy
2
Mention Agriculture Tropicale et Développement Durable - Ecole Supérieure des Sciences Agronomiques, Université d’Antananarivo, 101 Antananarivo, Madagascar
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(9), 396; https://doi.org/10.3390/antiox8090396
Received: 6 August 2019 / Revised: 10 September 2019 / Accepted: 11 September 2019 / Published: 13 September 2019
(This article belongs to the Special Issue Recents Developments in Bioactive Molecules Evaluation)
Dried fruits are important, healthy and popular snacks, despite the limited information on their nutritional profiles and phytochemical composition. The present work was aimed to study the chemical composition of freeze-dried fruits from four fruit species: two common commercial snacks (apple and goji) and two innovative products (kaki and kiwi). Sugar and organic acid levels, total phenolics (TPC), and main health-promoting phytochemicals were studied by HPLC fingerprinting analysis. Furthermore, in vitro antioxidant capacity (AOC) was preliminarily observed in these products. A Principal Component Analysis (PCA) was carried out as a multivariate approach as well. The TPC ranged from 210.9 mg GAE/100g DW (kiwi) to 872.6 mg GAE/100g DW (kaki), while dried fruit antioxidant capacity ranged from 23.09 mmol Fe2+/kg DW (goji) to 137.5 mmol Fe2+/kg DW (kaki). The most important phytochemical class in apple (two cultivars), kiwi, and kaki dried fruits was phenolics (from 74.6% to 93.3%), while monoterpenes were the first class in goji (67.5%). No anthocyanins have been identified in dried fruits because these compounds are most likely converted to phenolic acids during the drying process. This research intended to stimulate large-scale exploitation of commercial dried fruits as functional foods as well. View Full-Text
Keywords: Malus domestica; Actinidia deliciosa; Diospyros kaki; Lycium barbarum; phytochemicals; HPLC; dried fruit products Malus domestica; Actinidia deliciosa; Diospyros kaki; Lycium barbarum; phytochemicals; HPLC; dried fruit products
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Donno, D.; Mellano, M.G.; Riondato, I.; De Biaggi, M.; Andriamaniraka, H.; Gamba, G.; Beccaro, G.L. Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds. Antioxidants 2019, 8, 396.

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