Abstract
The phenolic fraction modification was evaluated in untreated vacuum impregnated frozen apple slices from two varieties (Granny Smith and Stark Delicious) a few days after freezing and after 12 months of frozen storage. After 12 months the phenolic content of both fresh and vacuum impregnated apple slices varied greatly. The most important change was the increase of many polymeric flavan-3-ols, which may be due to hydrolysis of polymeric procyanidins. Furthermore, there was significant correlation (r2 = 0.52, P < 0.05) between the increase in flavan-3-ols and the decrease in pH. In fact, control Stark slices presented the highest pH, and had no statistically significant increase in flavan-3-ols. Other classes of phenolic compounds were decreased in apple slices following frozen storage.
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