Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

Alothman, Mohammad; Kaur, Bhupinder; Ariffin, Fazilah; Bhat, Rajeev; Karim, A.A.

doi:10.1016/j.ifset.2010.08.008

Cited by 155 publications

(109 citation statements)

References 26 publications

(25 reference statements)

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“…A similar behavior can be seen when analyzing the levels of fl avonoids, unlike some other approaches. Alothman et al (2010) performed sanitation studies on pineapple (Ananas comosus L.) and banana (Musa spp.) and reported that the level of phenolic compounds tended to increase when subjected to ozone treatment; this effect was attributed to the activation of phenylalanine ammonia lyase (PAL), an enzyme related to the production of phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest

Lima

Machado

Oliveira³

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, fl avonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the fi eld, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the fi eld and on the fi rst and seventh days. The cultivation procedure infl uenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an infl uence on the amount of polyphenolic, fl avonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the fi rst and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation infl uenced natural antioxidant and chlorophyll contents in broccoli under cold storage.

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Section: Resultsmentioning

confidence: 99%

Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest

Lima

Machado

Oliveira³

et al. 2014

Sci. agric. (Piracicaba, Braz.)

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“…Researches have reported that UV-C treatment may increase the contents of nutritional metabolites in fresh fruits and vegetables (Cisneros-Zevallos 2003). However, a previous report indicated that the content of vitamin C was decreased by UV-C treatment in fresh-cut fruits (Alothman et al 2009). Several researches have been conducted on potato tubers, for example, UV-C reduced sprout growth in potato with no deleterious effects on tuber quality (Cools et al 2014).…”

Section: Electronic Supplementary Materialsmentioning

confidence: 96%

UV-C treatment on physiological response of potato (Solanum tuberosum L.) during low temperature storage

et al. 2016

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The storage of potato tuber (Solanum tuberosum L.) at low temperatures minimizes sprouting and disease but can cause cold-induced sweetening (CIS), which leads to the production of the cancerogenic substance acrylamide during the frying processing. The aim of this research was to investigate the effects of UV-C treatment on CIS in cold stored potato tuber. 'Atlantic' potatoes were treated with UV-C for an hour and then stored at 4°C up to 28 days. The UV-C treatment significantly prevented the increase of malondialdehyde content (an indicator of the prevention of oxidative injury) in potato cells during storage. The accumulation of reducing sugars, particularly fructose and glucose, was significantly reduced by UV-C treatment possibly due to the regulation of the gene cascade, sucrose phosphate synthase, invertase inhibitor 1/3, and invertase 1 in potato tuber, which were observed to be differently expressed between treated and untreated potatoes during low temperature storage. In summary, UV-C treatment prevented the existence of oxidative injury in potato cells, thus, lowered the amount of reducing sugar accumulation during low temperature storage of potato tubers.

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“…A number of studies (Enami, Hoffmann, & Colussi, 2008;Garcıá-Viguera & Bridle, 1999) have indicated that the degradation of ascorbic acid by ozone is more likely due to direct reaction or by the Criegee mechanism to form ozonide or free radical mechanism by singlet oxygen (N. . Comparably, ozonation and UV-C treatment of fresh cut fruits have also showed a decrease in ascorbic acid content (Alothman, Bhat, & Karim, 2009;Alothman, et al, 2010).…”

Section: Ascorbic Acid Contentmentioning

confidence: 99%

“…might also increase the activity of phenylalanine ammonialyase which would in turn result in increase in phenolic compounds (Stevens, et al, 1996). The increase in the phenolic and flavonoid content of blueberries have also been attributed to depolymerization and dissolution of cell wall polysaccharides, which facilitates higher extraction of the conjugated phenolic compounds (Alothman, Kaur, Fazilah, Bhat, & Karim, 2010;Grzegorzewski, Ehlbeck, Schlüter, Kroh, & Rohn, 2011;Sarangapani, Thirumdas, et al, 2016). The interactions of atmospheric plasma reactive species with secondary plant metabolites in lamb's lettuce by Grzegorzewski et al (2011) suggested that OH, O and O2 species may lead to the erosion of the epidermal layer of lettuce where flavonoids and other compounds accumulated in the central vacuoles of guard cells and epidermal cells are released and degraded.…”

Section: Physical Quality Parametersmentioning

confidence: 99%

“…Tiwari et al (2008) reported that ascorbic acid is thermolabile and highly sensitive to various processing and storage conditions. Alothman et al (2010) reported that decreases in anthocyanin content is due to the scavenging of free radicals formed during decomposition of ozone. Similar losses of ascorbic acid have been observed in cut carrots, cucumber and pears after plasma treatment (R. Wang, et al, 2012).…”

Section: Ascorbic Acid Contentmentioning

confidence: 99%

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