UV-C and ozone treatment influences on the antioxidant capacity and antioxidant system of minimally processed rocket (Eruca sativa Mill.)

Gutiérrez, Diego; Chaves, Alicia Raquel; Rodríguez, Silvia

doi:10.1016/j.postharvbio.2017.12.014

Cited by 28 publications

(18 citation statements)

References 35 publications

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“…This decrease can be interpreted as a classical stress response in which the intensity of the stress is too high, and the stage of exhaustion is reached ( Monferran et al., 2012 ). The results obtained in this study are different from those obtained by Gutiérrez et al. (2018) who did not find changes in the total phenol content of E. sativa samples treated with UV-C and ozone as possible stressors.…”

Section: Resultscontrasting

confidence: 99%

Uptake and accumulation of Cr in edible parts of Eruca sativa from irrigation water. Effects on polyphenol profile and antioxidant capacity

Cuéllar

Veronica

Pfaffen

et al. 2021

Heliyon

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Metals in the environment have been an increasing research topic over the past decade, since they can be found in both natural and drinking water, including irrigation of crops and edible plants with contaminated water. The aim of this study was to investigate the uptake of Cr by arugula ( Eruca sativa ) in a greenhouse experiment, simulating the open field irrigation conditions. We also evaluate the toxic effects of Cr on oxidative stress by measuring the antioxidant capacity and polyphenol profile in the plant. The study examines the irrigation of arugula, during 15 and 21 days, with four Cr (VI) concentrations, ranging from 0 (control) to 250 μg. L −1 . Arugula plants were able to accumulate Cr when irrigated during 15 and 21 days in all the Cr concentrations evaluated. The estimated daily intake (EDI) shows that the amount of Cr accumulated by arugula plants does not represent a threat to human health. Application of Cr levels induced some changes in content, profile and capacity of antioxidants depending on Cr concentration and time of exposure. Taking into account that E. sativa is consumed due to its polyphenol-related health benefits, the allowable Cr limits in irrigation water should be reviewed, in order to maximize health benefits associated with its consumption, and also to improve vegetable quality. Arugula is a valuable and nutritious food, that should not be excluded from a balanced diet. Chromium concentration in irrigation water as well as the speciation forms present in vegetables should be controlled.

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Section: Resultscontrasting

confidence: 99%

Uptake and accumulation of Cr in edible parts of Eruca sativa from irrigation water. Effects on polyphenol profile and antioxidant capacity

Cuéllar

Veronica

Pfaffen

et al. 2021

Heliyon

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“…The results of another study [1,11] demonstrate that ozone treatments with concentrations up to 1 μmol/mol did not show any influence on the content of phenolic compounds and antioxidant activities. Moreover, completely different results have been published by de Souza et al [38].…”

Section: Resultsmentioning

confidence: 99%

“…The consumption of raw fruits and vegetables has seen an increasing trend in the last few years due to growing nutritional awareness among the population [1]. In addition, consumer demands for minimally processed foods with natural flavor and taste has led to the development of a number of preservation strategies whose main focus was to extend the shelf life of fruits and vegetables [2].…”

Section: Introductionmentioning

confidence: 99%

“…Ozone is one of the strongest oxidants exhibiting a broad spectrum of antimicrobial activity—against bacteria, fungi, viruses, protozoa, and also bacterial and fungal spores [6]. The dosage of ozone used in the industry is potent enough to disinfect the surface, which largely eliminates the problem of contamination from mold growth and microbiological infections [1]. Additionally, it also exhibits other positive properties, such as decomposition of mycotoxins and the prevention of their recurrence during the storage process [5,7], as well as the ability to degrade pesticide residues present within the food product [8,9,10].…”

Section: Introductionmentioning

confidence: 99%

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

2019

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The effect of treatment of pepper fruits with gaseous ozone and storage time following the ozonation process on changes in the content of lipophilic fraction is analyzed for the first time in this paper. The aim of the present study was to assess the impact of ozone treatment on the composition of lipophilic compound fraction and its antioxidant activity (AA). Pepper fruits of cv. Cyklon were ozonated for 1 and 3 h immediately after harvesting. Then, the fruits were stored for 30 days under refrigeration conditions. The total content of phenolic compounds and the AA of the lipophilic fraction isolated from the pericarp and placenta of the fruits were investigated after 10, 20, and 30 days of storage. Additionally, quantitative high-performance liquid chromatography diode array detection analysis of individual phenolic compounds was performed. The results revealed that the content and activity of secondary metabolites varied during storage, with the highest values recorded on the 20th day after harvest, both in control and ozonated fruits, regardless of the ozone dosage used. Treatment of the fruits with ozone for 3 h, but not for 1 h, exhibited a positive effect on the phenolic composition and AA during the prolonged storage of pepper fruits. Three hours of ozonation seems to be the appropriate time to increase the persistence of pepper fruits during storage.

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“…For example in the study of Brodowska et al (2015) the highest antioxidant activity was found in the methanol extract obtained from ozonated berries which exhibited the lowest IC50 in all the antioxidant assays (DPPH, FRAP, and BCB). Another results (Tzortzakis et al, 2007;Guti errez et al, 2018) show that ozone treatments with concentrations up to 1 lmol mol À1 did not influence on phenolics compounds and antioxidant activities.…”

Section: Dpph-free Radical-scavenging Assaymentioning

confidence: 93%

Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components

Jackowska

Bojanowska

Staszowska‐Karkut

et al. 2019

Int J of Food Sci Tech

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Summary Ozonation is an innovative way to preserve high quality of seed during storage and it is an alternative to harmful organophosphorus agents. Disclosure of changes in the rapeseed oil under the influence of oxidative action of ozone on the seeds was the aim of the work and is presented for the first time. Two ozone concentrations and different length of ozonation were applied. The changes in tocopherols, phenolics, flavonoids contents, antiradical activity and oxidative stability were examined. The average vitamin E concentration was 33 mg per 100 g of oil before and 31.7 after ozonation of seeds. The average content of phenolic compounds was 14.3 mg of sinapic acid g−1 and 16.9 after the ozone treatment. Changes in the flavonoids content and antioxidant activity were observed too. Ozonation caused a decrease in the vitamin E concentration which resulted also in reducing the quenching of free radicals and reduction of oil induction time.

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UV-C and ozone treatment influences on the antioxidant capacity and antioxidant system of minimally processed rocket (Eruca sativa Mill.)

Cited by 28 publications

References 35 publications

Uptake and accumulation of Cr in edible parts of Eruca sativa from irrigation water. Effects on polyphenol profile and antioxidant capacity

Uptake and accumulation of Cr in edible parts of Eruca sativa from irrigation water. Effects on polyphenol profile and antioxidant capacity

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

Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components

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