High Intensity Ultrasound as an Abiotic Elicitor—Effects on Antioxidant Capacity and Overall Quality of Romaine Lettuce

Yu, Jie; Engeseth, Nicki J.; Feng, Hao

doi:10.1007/s11947-015-1616-7

Cited by 63 publications

(46 citation statements)

References 60 publications

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“…In a study by Yu et al (2016), US-treated-lettuce exhibited an increase in the phenylalanine ammonialyase (PAL) activity after 60-h storage, and resulted in the production of phenolic compounds and an increase in antioxidant capacity. These same biological effects may be involved, according to the authors, in the increased content of phenolic compounds (SALES; RESURRECCION, 2010) and trans-resveratrol (RUDOLF; RESURRECCION, 2005; SALES; RESURRECCION, 2009) in peanuts received sonication.…”

Section: Resultsmentioning

confidence: 99%

“…Studies have shown that sonication of plant cells induce characteristic plant defense response against pathogenic infections (LIN et al, 2001). Previous studies have shown that postharvest application of US increased the content of phenolic substances in peanuts (RUDOLF; RESURRECCION, 2005;SALES;RESURRECCION, 2009) and romaine lettuce (YU et al, 2016). Few studies on grapes have demonstrated the effect of US in increasing resveratrol production in the fruit BAEK, 2013), as well as the enrichment of the juice and other phenolic substances (HASAN et al, 2014;COMARELLA et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine

Comarella

Sautter

Penna

2018

SCA

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Ultrasound has gained attention from the food industry because its properties, including chemical and physical reactions, enable a wide range of commercial applications. One of the most popular applications is the optimization of extraction of bioactive substances. Among the most recent applications is its use in postharvest of fruits and vegetables, wherein ultrasound functions as a possible elicitor agent promoting the synthesis of phenolic compounds. These substances are important in defining the chemical and sensory characteristics of juices, wines and other grape products because the concentration and extraction capacity of these compounds in grapes directly influence the product quality. Thus, this study aimed to evaluate the application of ultrasound in American and vinifera grapes of different harvests with regard to its effects on fruit extractability and concentration of phenolic compounds in elaborated juice and wine. The results indicated that, under certain conditions, ultrasound could lead to a significant increase in the anthocyanin concentration in 'Isabella' grapes and its juice. On the other hand, in 'Cabernet Sauvignon' grapes, most of the treatments did not indicate positive results in the tested parameters and tended to promote degradation of anthocyanins at significant levels. However, the observed effects varied depending on the harvest conditions and cultivar characteristics. Key words: Acoustic cavitation. Anthocyanins. Extraction. Sonication. ResumoO ultrassom tem despertado interesse na indústria de alimentos uma vez que suas propriedades, as quais envolvem reações químicas e físicas, possibilitam uma larga escala de aplicações comerciais. Uma das mais exploradas é a otimização da extração de substâncias bioativas, e entre as mais recentes esta sua utilização na pós-colheita de frutas e vegetais, onde o ultrassom vem sendo testado como possível agente elicitor capaz de promover a síntese de compostos fenólicos. Estas substâncias são importantes na definição das características químicas e sensoriais de sucos, vinhos e outros produtos da uva, de forma que a concentração e a capacidade de extração destes compostos na uva influenciam diretamente a qualidade de seus produtos. Dessa forma, este estudo teve o objetivo de avaliar a aplicação do ultrassom em uvas americanas e viníferas de diferentes safras em relação aos efeitos sobre a extratibilidade no fruto e concentração de compostos fenólicos no suco e vinho elaborados. Os resultados revelam que em determinadas condições, o ultrassom pode levar a um aumento significativo da concentração de

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine

Comarella

Sautter

Penna

2018

SCA

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“…These inferior scores given to controls were due to decay development and stem browning. Numerous reports have demonstrated the beneficial effects of Put treatment or ultrasound treatment on fruit or vegetables sensorial quality (Khosroshahi et al, 2007;Champa et al, 2014;Pinheiro et al, 2015;Onursal et al, 2015;Yu et al, 2016). …”

Section: Visual Appearancementioning

confidence: 99%

“…More increase in antioxidant capacity of ultrasound treated grapes may be due to enhancing secondary metabolites accumulation in fruits. Yu et al, (2016) reported that lettuce treated with ultrasound exhibited an increase in PAL activity after storage for 60 h, resulting in production of phenolic compounds as secondary metabolites and enhancement of antioxidant capacity. Similarly, some reports documented an increase of total phenolics and antioxidant capacity in sonicated produce samples (Potrebko and Resurreccion, 2009;Sales and Resurreccion, 2010).…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

Bal¹,

Kök²,

Torçuk³

2017

JCEA

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The main objective of this study was to assess the effectiveness of putrescine (Put) (1 and 2 mM for 10 min) and ultrasound treatments (32 kHz for 10 min) alone or in combination on changing biochemical compounds and extending postharvest life of grape. After treatments, clusters were packed in boxes with modified atmosphere packaging and stored at 1-2 °C with 90-95% relative humidity for 60 days. The weight loss, total soluble solids, titratable acidity, total anthocyanins, total phenolic content, antioxidant capacity, stem browning, decay rate and visual appearance at 0, 20, 40 and 60 days after harvest were recorded. Statistically significant differences were observed between different treatments in all measured parameters except for weight loss and total soluble solids. The data showed that individual Put or ultrasound treatment had a positive response in maintaining grape quality during storage, but conjugation of Put with ultrasound treatments showed better effects. Combination treatments maintained higher levels of anthocyanins, total phenolic content, antioxidant capacity and reduced the loss of sensory acceptability and decay incidence compared to control. At the end of the storage, control grapes markedly lost their quality, reaching below the critical marketable level while all the treatments preserved better the visual quality. These results demonstrated that the combined treatments of Put and ultrasound could be a promising approach to maintain postharvest storage quality of grapes.

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“…UV-C irradiation has been tested as a treatment to increase ascorbic acid and total phenolic contents in plants [14]. According to Yu et al [15], the UV irradiation and heat stress lead to changes in polyphenolic compounds content, the range of which depends on time and/or the power of use abiotic stress factors. Effective use of these factors could increase the content of bioactive compounds in finished products.…”

Section: Introductionmentioning

confidence: 99%

Effect of abiotic stress factors on polyphenolic content in the skin and flesh of pear by UPLC-PDA-Q/TOF-MS

Cebulak

Oszmiański

Kapusta

et al. 2019

Eur Food Res Technol

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Growing social interest in foods with high biological quality results in the need to look for possibilities of increasing the biological quality of food products. The aim of this research was an attempt to estimate the increase of polyphenolic compounds (by UPLC-PDA-MS/MS) in the flesh and skin of pear under the influence of stress elicitors such as UVC radiation, L-EMF, H-EMF and US with various exposure times. The applied stress factors differentiated the content of phenolic acids, flavan-3-ols and flavonols both in flesh and in skin. In all cases, pear skin demonstrated a decrease in the sum of polyphenolic compounds; however, when it comes to flavan-3-ols and procyanidins, the concentration of the compounds increased in two cases: after a 30-min exposure to L-EMF (+ 18%) and after a 5-min exposure to H-EMF (+ 20%). Following a 30-min flesh exposure to US, the determined sum of polyphenolic compounds was + 28% higher than in the control sample. It was observed that the level of flavan-3-ols and procyanidins in the flesh increased after a 60-min exposure to UVC radiation and low-frequency and high-frequency electromagnetic fields, and after a 20-min and 30-min exposure to ultrasounds. The presence of flavonols was only observed in pear skin. The research results show that it is possible to produce juice with a higher content of polyphenolic compounds, because juice is obtained mainly from the flesh; however, there is a need for further research to confirm the observed tendencies in the changes of polyphenolic compounds in fractions of pears.

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High Intensity Ultrasound as an Abiotic Elicitor—Effects on Antioxidant Capacity and Overall Quality of Romaine Lettuce

Cited by 63 publications

References 60 publications

Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine

Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine

Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri

Effect of abiotic stress factors on polyphenolic content in the skin and flesh of pear by UPLC-PDA-Q/TOF-MS

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