CHANGES IN ANTIOXIDANT ACTIVITY AND CHEMICAL COMPOSITION OF APPLE FILLLINGS AFTER THERMAL PROCESSING AND 6 MONTH STORAGE OCUVANJE AKTIVNOSTI
The goal of the study was to determine the effect of thermal treatment and 6 months storage on antioxidant activity and chemical composition of heat stable apple fillings. The aim was fully accomplished by analyzing apple fillings prepared in laboratory conditions under atmospheric pressure from aseptic apple puree (45 in a wide range of soluble solids and with different amounts of inulin and pectin according to the planned 2 factorial design with added central point. A correlation between antioxidant capacity evaluated by 2.2 diphenyl 1 picrylhydrazil radical (DPPH0) assay and other chemical parameters of apple fillings such as water activity, pH, total polyphenols, 5 hydroxymethylfurfural content and non enzymatic browning index were reported in the study. Antioxidant activity and the total polyphenols were directly correlated with each other (p<0.05) and manifested a decrease with increasing the total soluble solids content of apple fillings.