Ozonation of Hot Red Pepper Fruits Increases Their Antioxidant Activity and Changes Some Antioxidant Contents

Sachadyn‐Król, Monika; Materska, Małgorzata; Chilczuk, Barbara

doi:10.3390/antiox8090356

Cited by 8 publications

(5 citation statements)

References 36 publications

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“…In general, the stimulation of the enzymes involved in the phenylpropanoid pathway, which rapidly increases their activity under ozone exposure as a defense mechanism operating in stress-affected cells, may explain why aqueous or gaseous ozone treatments enhance polyphenol content [61]. Sachadyn-Król et al [62] observed an increase in total phenolic content following ozone exposure owing to the stress caused by the gas's oxidizing characteristics and the radicals created during its decomposition, which were stabilized by phenolic compounds.…”

Section: Discussionmentioning

confidence: 99%

Effectiveness of Ozonated Water for Preserving Quality and Extending Storability of Star Ruby Grapefruit

et al. 2022

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The aim of this study was to explore the impact of aqueous ozone technology on maintaining grapefruit flavor and freshness by minimizing the occurrence of postharvest deterioration. During the 2018 and 2019 seasons, Star Ruby grapefruit fruits were treated with 0.3 and 0.6 ppm aqueous ozone for 5 and 10 min after harvest at water temperatures of 5 °C and 15 °C, respectively. The fruits were stored for 40 days at 8 ± 1 °C with 85–90% relative humidity. The results revealed that all the ozonated water treatments reduced physiological weight loss, disease infection, and decay, as well as providing long-term protection to the fruits throughout storage. The best treatment for preserving the postharvest quality was 0.6 ppm ozonated water at 5 °C for 5 min, which successfully delayed ripening while concurrently preserving the TSS/acid ratios, total phenolics, and antioxidant activity. Overall, aqueous ozone treatment is a promising example of a treatment that is beginning to be utilized on a commercial scale. In accordance with the findings of this study, it can be deduced that aqueous ozone can be used to maintain fruit quality, reduce postharvest diseases, and extend storage life.

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Section: Discussionmentioning

confidence: 99%

Effectiveness of Ozonated Water for Preserving Quality and Extending Storability of Star Ruby Grapefruit

et al. 2022

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“…Ozone treatment has also been found to influence the antioxidant activity of pepper. Pepper fruits treated with ozone for 3 h right after harvest and stored under refrigeration for 30 days improved the antioxidant activity and content of phenolic acids during storage (Sachadyn‐Król et al., 2019). The positive effect of ozone treatment on phenolics content and decreased incidence of disease was also observed by Glowacz and Rees (2016); however, the study observed reduced antioxidant activity, ascorbic acid content, and bleaching of skin color in the green fruits.…”

Section: Factors Influencing Antioxidant Activity Of Peppermentioning

confidence: 99%

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Sanatombi

2023

Comp Rev Food Sci Food Safe

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The use of natural food items as antioxidants has gained increasing popularity and attention in recent times supported by scientific studies validating the antioxidant properties of natural food items. Peppers (Capsicum spp.) are also important sources of antioxidants and several studies published during the last few decades identified and quantified various groups of phytochemicals with antioxidant capacities as well as indicated the influence of several pre-and postharvest factors on the antioxidant capacity of pepper. Therefore, this review summarizes the research findings on the antioxidant activity of pepper published to date and discusses their potential health benefits as well as the factors influencing the antioxidant activity in pepper. The major antioxidant compounds in pepper include capsaicinoids, capsinoids, vitamins, carotenoids, phenols, and flavonoids, and these antioxidants potentially modulate oxidative stress related to aging and diseases by targeting reactive oxygen and nitrogen species, lipid peroxidation products, as well as genes for transcription factors that regulate antioxidant response elements genes. The review also provides a systematic understanding of the factors that maintain or improve the antioxidant capacity of peppers and the application of these strategies offers options to pepper growers and spices industries for maximizing the antioxidant activity of peppers and their health benefits to consumers. In addition, the efficacy of pepper antioxidants, safety aspects, and formulations of novel products with pepper antioxidants have also been covered with future perspectives on potential innovative uses of pepper antioxidants in the future.

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“…Numerous studies, including those of Sachadyn-Król et al [18], Marchica et al [19] and Matłok et al [20], show that the exposure of tomatoes to ozone results in disinfection of the fruit surface and activation of enzymes that delay rotting. Ozone is a powerful antimicrobial substance due to its potential oxidising capacity.…”

Section: Introductionmentioning

confidence: 99%

Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of Rapanui Tomatoes

et al. 2021

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The impact of ozone concentration and ozonisation time on the selected chemical, physical and microbiological properties of Rapanui tomatoes was investigated. Tomatoes were exposed to gaseous ozone at concentrations of 0.9 and 2.5 mg L−1 (c1, c2) for 30 and 120 min (t1, t2), and stored for up to 15 days at a temperature of 12 ± 1 °C. The following parameters were evaluated: titratable acidity, total soluble solids, total phenolic and flavonoid contents, lycopene, total carotenoids, vitamin C, total antioxidant activity, colour L* a* b* and firmness. Ozonated fruit had higher levels of total soluble solids and higher levels of titratable acidity during and after storage. Exposure of tomatoes to a cooling atmosphere, applying recommended ozonisation process parameters, efficiently inactivated microorganisms that are present on the surface and reduced fruit weight loss, while retaining their firmness and stable colour.

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Ozonation of Hot Red Pepper Fruits Increases Their Antioxidant Activity and Changes Some Antioxidant Contents

Cited by 8 publications

References 36 publications

Effectiveness of Ozonated Water for Preserving Quality and Extending Storability of Star Ruby Grapefruit

Effectiveness of Ozonated Water for Preserving Quality and Extending Storability of Star Ruby Grapefruit

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of Rapanui Tomatoes

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