Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage

2013 ◽  
Vol 76 ◽  
pp. 50-57 ◽  
Author(s):  
Yan Shen ◽  
Yujing Sun ◽  
Liping Qiao ◽  
Jianchu Chen ◽  
Donghong Liu ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Refrigerated Storage ◽  
Minimally Processed ◽  
Satsuma Mandarin ◽  
Uv C

scholarly journals Systemic resistance induction in ‘Ortanique’ tangor

2019 ◽  
Vol 41 (2) ◽  
Author(s):  
Marines Batalha Moreno Kirinus ◽  
Pricila Santos da Silva ◽  
Caroline Farias Barreto ◽  
Roberto Pedroso de Oliveira ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Phenolic Compounds ◽  
Mass Loss ◽  
Antioxidant Capacity ◽  
Storage Period ◽  
Fresh Mass ◽  
Fruit Rot ◽  
Soluble Solids ◽  
Systemic Resistance ◽  
Refrigerated Storage ◽  
Resistance Inducers

Abstract This study aimed to evaluate the quality of ‘Ortanique’ tangor, in the post-harvest and refrigerated storage after application of pre-harvest resistance inducers, in the 2015 and 2016 crops. The experimental design in the field was in completely randomized blocks, in a single factorial scheme. The treatment factor was composed of the following resistance inducers [without inducer, selenium (Se), silicon (Si), acibenzolar-s-methyl (ASM), methyl jasmonate (MeJa), thiamethoxam (TMT) and imidacloprid (IMI)]. In the laboratory, the design used was the same as that established in the field, but in a two-factorial scheme, where factor A was composed of the same inducers and factor B, for the storage period [zero (fruits that were not submitted to storage) and 30 days (Cold chamber 5±1°C, relative humidity 85 to 95%)], with simulation of the commercialization time (7 days at 20±1°C). The following analysis were performed: coloration (L *, a *, b * and hue), fresh mass loss, rot index, soluble solids (SS), pH, titratable acidity (TA), SS/TA ratio, ascorbic acid, phenolic compounds and antioxidant capacity. The application of resistance inducers reduces the percentage of fresh mass loss and fruit rot after 30 days of refrigerated storage. Inducers keep phenolic compounds and antioxidant capacity, both in pulp and fruit peel, over the storage period. The inducers Si, MeJa and IMI provide phytochemicals improvement, when compared to the control.

scholarly journals Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine

2019 ◽  
pp. 1053-1060
Author(s):  
Luciana da Silva Borges ◽  
Giuseppina Pace Pereira Lima ◽  
Francisco Artés ◽  
Manoel Euzébio de Souza ◽  
Luís de Souza Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Activities ◽  
Minimally Processed ◽  
Clear Trend ◽  
High O2 ◽  
Antioxidant Concentration ◽  
Fresh Cut ◽  
Uv C

Nectarine contain relevant amounts of antioxidants, including hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanins, procyanidins, and carotenoids. The aim of this research was to compare the efficiency of DPPH and FRAP assays to estimate antioxidant activities contents in nectarine minimally processed. Moreover, separation of organic acids, phenolic compounds and carotenoids were done by HPLC. Nectarine fruits ‘R48’ cv. were hand harvested, with 80% of their reddish coloration. The following treatments were applied: Control; 1% citric acid + 1% calcium chloride as anti-browning (AB) agent; 4 KJ m-2 UV-C radiation; 8 KJ m-2 UV-C; 12 KJ m-2 UV-C ; AB +  95 kPa O2 (High O2); AB + 4 KJ m-2 UV-C + High O2; AB + 8 kJ m-2 UV-C + High O2 and AB + 12 KJ m-2 UV-C + High O2. We determined antioxidant activity to DPPH; antioxidant activity to FRAP; total phenols and HPLC-DAD analyses. In general the DPPH showed higher efficiency of antioxidant concentration in comparison with FRAP in minimally processed nectarines. There was clear trend in phenolic content in fresh-cut nectarine the treatment AB + 8 kJ m-2UV-C + High O2. The 22 minimally processed nectarine phenolic compounds were studied and quantified by HPLC, being detected: Hydroxycinnamates, flavonols, and anthocyanins. These results allow to conclude that the most abundant compounds found in this study of fresh-cut nectarine were chlorogenic acid, caffeic acid and ellagic acid with HPLC chromatograms were recorded at 280 nm, quercentin 3-galactoside, quercetin 3- Xyloside at 340nm and Cyanidin 3- glucoside at 510nm.

scholarly journals Biochemical and bioactive phytonutrients changes in tissues of two cultivars of fresh-cut cassava in stick form under refrigerated storage

2014 ◽  
Vol 44 (7) ◽  
pp. 1284-1290 ◽  
Author(s):  
Mateus da Silva Junqueira ◽  
Adriano do Nascimento Simões ◽  
Tocio Sediyama ◽  
Paulo Cesar Côrrea ◽  
Rolf Puschmann
Keyword(s):  
Phenolic Compounds ◽  
Relative Humidity ◽  
Antioxidant Capacity ◽  
Phenylalanine Ammonia Lyase ◽  
Refrigerated Storage ◽  
Total Carotenoids ◽  
Fresh Cut ◽  
Antioxidant Characteristics

The aim of this study was to evaluate the effects of fresh-cut in stick form of two cassava cultivars on their biochemical and antioxidant characteristics, at two harvest times. The fresh cut cassava sticks were packaged in polypropylene, maintained at 5±1ºC, with 90±5% relative humidity for 12 days. The concentration of carotenoids, total soluble phenolic compounds and the activity of phenylalanine ammonia lyase and antioxidant capacity were significantly higher for the sticks of cultivar 'Amarela' cassava than for the sticks of cultivar 'Cacau'. The concentrations of carotenoids, total soluble phenolic compounds, and the activity of phenylalanine ammonia lyase and antioxidant capacity were all significantly greater when harvested at 14-month of age. There was a significant increase in the activity of phenylalanine ammonia lyase during the 12 days of storage at 5ºC. However, there was a decrease in total carotenoids, soluble phenolic compounds, and in the antioxidant capacity of the two cultivars.

Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage

2013 ◽  
Vol 19 (6) ◽  
pp. 511-521 ◽  
Author(s):  
Yan Shen ◽  
Liezhou Zhong ◽  
Yujing Sun ◽  
Jianchu Chen ◽  
Donghong Liu ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Fruit Quality ◽  
Hot Water ◽  
Satsuma Mandarin ◽  
Hot Water Dip

scholarly journals UV-C Irradiation of Rolled Fillets of Ham Inoculated with Yersinia enterocolitica and Brochothrix thermosphacta

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 552
Author(s):  
Julia Reichel ◽  
Corinna Kehrenberg ◽  
Carsten Krischek
Keyword(s):  
Antioxidant Capacity ◽  
Yersinia Enterocolitica ◽  
Uv Light ◽  
Quality Changes ◽  
Refrigerated Storage ◽  
B Values ◽  
Colony Forming Units ◽  
Initial Effect ◽  
Brochothrix Thermosphacta ◽  
Uv C

Bacteria on ready-to-eat meat may cause diseases and lead to faster deterioration of the product. In this study, ready-to-eat sliced ham samples were inoculated with Yersinia enterocolitica or Brochothrix thermosphacta and treated with ultraviolet (UV) light. The initial effect of a UV-C irradiation was investigated with doses of 408, 2040, 4080, and 6120 mJ/cm2 and the effect after 0, 7, and 14 days of refrigerated storage with doses of 408 and 4080 mJ/cm2. Furthermore, inoculated ham samples were stored under light and dark conditions after the UV-C treatment to investigate the effect of photoreactivation. To assess the ham quality the parameters color and antioxidant capacity were analyzed during storage. UV-C light reduced Yersinia enterocolitica and Brochothrix thermosphacta counts by up to 1.11 log10 and 0.79 log10 colony forming units/g, respectively, during storage. No photoreactivation of the bacteria was observed. Furthermore, significantly lower a* and higher b* values after 7 and 14 days of storage and a significantly higher antioxidant capacity on day 0 after treatment with 4080 mJ/cm2 were detected. However, there were no other significant differences between treated and untreated samples. Hence, a UV-C treatment can reduce microbial surface contamination of ready-to-eat sliced ham without causing considerable quality changes.

Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var.Italica)

2007 ◽  
Vol 87 (6) ◽  
pp. 1132-1139 ◽  
Author(s):  
Maria L Lemoine ◽  
Pedro M Civello ◽  
Gustavo A Martínez ◽  
Alicia R Chaves
Keyword(s):  
Brassica Oleracea ◽  
Refrigerated Storage ◽  
Minimally Processed ◽  
Uv C

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

2021 ◽  
pp. 108201322110584
Author(s):  
Rodrigo Rubén Franco ◽  
Gonzalo Adrián Ojeda ◽  
Karina Mariela Rompato ◽  
Sonia Cecilia Sgroppo
Keyword(s):  
Phenolic Compounds ◽  
Short Wave ◽  
Total Phenolic ◽  
Thermal Treatments ◽  
Refrigerated Storage ◽  
Total Phenolic Compounds ◽  
Initial Value ◽  
Colour Parameters ◽  
Microbiological Stability ◽  
Uv C

Enzymatic browning is a major problem in minimally processed banana puree; it reduces consumeŕs acceptability and affects nutritional quality. The objective of this work was to evaluate the effects ultrasound (40 kHz/10 min), microwave (800 W/ 25 s) and UV-C radiation (1.97 kJ/m2) applied to banana puree. Colour parameters (L*, a*, b*, chroma and hue), browning index (BI), polyphenol oxidase (PPO) and peroxidase (POD) activities, total phenolic compounds (TPC), antioxidant capacity (AOC) and microbiological counts were monitored throughout storage at 4°C. Ultrasound (US) and microwave (MW) treatments achieved a significant (p < 0.05) reduction in PPO activity and BI; moreover, ultrasound effectively retained phenolic compounds content (75% of initial value). The AOC was in coincidence with TPC values. POD activity was partially inhibited by UV-C while MW and US increase its activity. Although UV-C treatment was not effective to control browning development, it was effective to maintain microbiological stability after 20 days of storage (1.48 ± 0.01 log CFU/g). The evaluated treatments have the advantage of being less aggressive than conventional thermal treatments while maintaining fresh characteristics of the product.

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