Effect of Yogurt Serum on Enzymatic and Oxidative Activity in Fresh-Cut Potatoes

Kasnak, Cemal; Palamutoğlu, Recep

doi:10.1021/acsfoodscitech.1c00222

Cited by 3 publications

(3 citation statements)

References 32 publications

(68 reference statements)

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“…Quantification of hydrogen peroxide (H 2 O 2 ) was carried out according to Kasnak and Palamutoglu with modifications. Samples of 0.1 g of tissue were macerated with 2.0 mL of 1% trichloroacetic acid (TCA).…”

Section: Methodsmentioning

confidence: 99%

“…All sample images were recorded with a semiprofessional digital camera (Nikon D3100) (14.2 megapixels) and recorded with a stereomicroscope (Labomed Luxeo 4D Zoom stereo digital inocular microscope with a stereo zoom under 10× magnification). Quantification of hydrogen peroxide (H 2 O 2 ) was carried out according to Kasnak and Palamutoglu 30 with modifications. Samples of 0.1 g of tissue were macerated with 2.0 mL of 1% trichloroacetic acid (TCA).…”

Section: Determination Of Antioxidant Activity Through In Vitro Tests...mentioning

confidence: 99%

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Physiological Responses of Minimally Processed Sweet Potatoes Grown with Increasing Doses of Phosphate Fertilizer

Santos-Silva,

de Almeida Oliveira,

Lopes

et al. 2023

ACS Omega

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The present work aimed to study oxidative damage and protection, phenylpropanoid metabolism, and the quality of minimally processed colored sweet potatoes cultivated with increments in P2O5 fertilization. Sweet potato was cultivated with 0, 60, 120, 180, and 240 kg ha–1 of P2O5. The roots were harvested, and the P content in the roots and leaves was quantified. The roots were minimally processed and kept for 20 days at 5 °C. In general, the roots that were fertilized with P2O5 showed a higher content of the analyzed variables. The highest P dosage in the soil increased the P content in roots and leaves and the agro-industrial yield. Roots cultivated with P2O5 showed a higher content of hydrogen peroxide, phenolic compounds, vitamin C, yellow flavonoids, anthocyanins, and carotenoids, antioxidant capacity by the DPPH method, and higher activity of the enzymes polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase. These results demonstrated the role of phosphorus in protecting against oxidative damage due to the accumulation of bioactive compounds, thus improving the physicochemical quality of minimally processed orange sweet potato.

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Section: Methodsmentioning

confidence: 99%

Section: Determination Of Antioxidant Activity Through In Vitro Tests...mentioning

confidence: 99%

Physiological Responses of Minimally Processed Sweet Potatoes Grown with Increasing Doses of Phosphate Fertilizer

Santos-Silva,

de Almeida Oliveira,

Lopes

et al. 2023

ACS Omega

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show abstract

“…Kasnak (2022) [84] found that treatment with 25 mg of quercetin per 100 mL of water effectively lowered the browning index for 7 days at 4 • C, inhibited PPO and PAL activities, decreased MDA formation, and reduced the accumulation of phenolics. In another study, Kasnak and Palamutoglu (2021) [101] investigated the effects of yogurt serum treatment and showed its positive effect on the suppression of the browning process. [85] investigated the efficacy of water extract of the biologically valuable plant purslane (Portulaca oleracea) as an ABA for FCP.…”

Section: Natural Abamentioning

confidence: 99%

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Levaj,

Pelaić,

Galić

et al. 2023

Agronomy

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Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addition to the safety (chemical and microbiological), quality and sensory characteristics of raw FCP, the same requirements should be applied for cooked potatoes. It is known that many factors play a role in meeting all these requirements: (i) selection of cultivars less susceptible to browning; (ii) use of anti-browning and antimicrobial agents and/or certain physical methods against browning and microbial growth; (iii) packaging and cold storage conditions. In recent studies on FCP, scientists have attempted to deepen their knowledge of the mechanisms of browning prevention to better understand changes at the molecular level as well. The main objective of this review is to provide a comprehensive overview of recent research, which aimed at deepening knowledge of the various changes that occur in potatoes during processing, and to develop new approaches that could help improve quality and extend FCP shelf life. It also discusses the effects of subsequent cooking of FCP on sensory and other properties, as well as on chemical constituents.

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Physiological and anatomical mechanisms induced by water deficit on the longevity and post-harvest quality of amaryllis stems

Martins,

Martim,

Guerra

et al. 2024

Scientia Horticulturae

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Effect of Yogurt Serum on Enzymatic and Oxidative Activity in Fresh-Cut Potatoes

Cited by 3 publications

References 32 publications

Physiological Responses of Minimally Processed Sweet Potatoes Grown with Increasing Doses of Phosphate Fertilizer

Physiological Responses of Minimally Processed Sweet Potatoes Grown with Increasing Doses of Phosphate Fertilizer

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Physiological and anatomical mechanisms induced by water deficit on the longevity and post-harvest quality of amaryllis stems

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