Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage

“…A similar increase of the amount of total phenolic compounds has been described by Jagadeesh et al (2009) for tomatoes exposed to UV-C light at energy dose of 0.37 J/cm 2 and stored for 10, 20, and 30 days. Also Liu et al (2012) observed an increase of total phenolic compounds when tomatoes were irradiated with 0.2, 0.4, 0.8 and 1.6 J/cm 2 UV-C light and stored for more than 14 days. However, there was no significant difference between UV-C treatments.…”

“…Nevertheless, it has been reported that exposure to UV at hormetic doses resulted in the enhancement of total phenols and polyamine compounds in mangoes (González-Aguilar, Villegas-Ochoa, Martínez-Téllez, Gardea, & Ayala-Zavala, 2007;González-Aguilar, Wang, Buta, & Krizek, 2001), polyamine compounds in peaches (González-Aguilar, Wang, & Buta, 2004), anthocyanin, phenolic content, and antioxidant capacity in strawberries (Baka, Mercier, Corcuff, Castaigne, & Arul, 1999;Erkan, Wang, & Wang, 2008), flavonoids in blueberries (Wang, Chen, & Wang, 2009), phenolic stilbenes in red table grape (Cantos, Garcia Viguera, De Pascual-Teresa, & Tomas Berberan, 2000) and in wine grapes (Guerrero, Puertas, Jiménez, Cacho, & Cantos-Villar, 2010), and vitamin D 2 content in mushrooms (Koyyalamudi, Jeong, Song, Cho, & Pang, 2009;Teichmann, Dutta, Staffas, & Jagerstad, 2007). Recently, the ability of UV-C treatments, at both hormetic or slightly higher energy doses (0.1-8 J/cm 2 ), to enhance the content of lycopene, ascorbic acid, phenolic compounds and antioxidant activity during storage has been also demonstrated in tomatoes (Bravo et al, 2012;Jagadeesh et al, 2009;Liu, Cai, Lu, Han, & Ying, 2012;Liu, Zabaras, Bennett, Aguas, & Woonton, 2009;Ribeiro et al, 2012). However, further research is needed since, in some cases, investigations have resulted in different conclusions regarding the appropriate energy doses, the optimal ripening stage of tomatoes, and the storage conditions.…”

Antioxidant and Anticancer activities of yeast grown on commercial media

“…Phenolic substances and flavonoids are associated with antioxidant activity and play important role in stabilizing lipid peroxidation (Cross et al, 1987;Liu et al, 2012;Joyce, 1987;Liu et al, 2012) by adsorbing and neutralizing free radicals, quenching singlet and triplet oxygen, or decomposing peroxides (Zheng and Wang, 2001;Dorman et al, 2003) Lipid peroxidation can be defined as the oxidative deterioration of lipids containing a number of carbon-carbon double bonds. A large number toxic by-product is formed during lipid peroxidation.…”

Pré-tratamento com radiação UV-C: influencias sobre as propriedades tecnológicas e metabólitos em feijão armazenado

“…Além da ação germicida, a radiação UV-C promove estresse aos tecidos vegetais, agindo sobre proteínas, lipídeos, DNA, hormônios, pigmentos e membranas, com isso, alguns compostos com atividade antioxidante são produzidos ou mobilizados para reduzir estas alterações (BRAVO et al, 2012;HOLLÓSY, 2002;POMBO et al, 2011). A utilização da radiação UV-C em frutas e hortaliças está bem elucidada (BRAVO et al, 2012;LIU et al, 2012;POMBO et al, 2011), porém em grãos não existem estudos sobre a utilização da radiação UV-C como técnica de pré-armazenamento, bem como as alterações ocorridas em função deste tratamento. Dessa forma, objetivou-se, com esse estudo, avaliar as alterações nas propriedades químicas, tecnológicas e de metabólitos promovidas pela utilização de radiação UV-C (10J/cm 2 ) em grãos de feijão no armazenamento por 6 meses.…”