UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects

Journal ar
Journal of Food Science and Technology
  • Volumen: 53
  • Número: 9
  • Fecha: 01 September 2016
  • Páginas: 3465-3476
  • ISSN: 09758402 00221155
  • Source Type: Journal
  • DOI: 10.1007/s13197-016-2321-x
  • Document Type: Article
  • Publisher: Springer
© 2016, Association of Food Scientists & Technologists (India).Phenolic compounds are phytochemicals with high health-promoting properties. Carrot is a vegetable highly worldwide consumed although its phenolic content is low compared to other plant products. The aim of this work was to evaluate changes in phenolic compounds in carrots caused by abiotic stresses. The phenylalanine ammonia-lyase (PAL) activity, phenolic compounds and total antioxidant capacity (TAC) changes during storage up to 72 h at 15 °C after wounding (shredding), 9 kJ UV-C m¿2 pretreatment and hyperoxia (80 kPa) conditions of carrots were studied. Shredding and hyperoxia storage induced the highest phenolic compounds and TAC enhancements. Accumulation of phenolic compounds in shredded carrots could be structured in the following phases: 1st phase (<24 h): unchanged phenolic compounds levels with minimum PAL activity; 2nd phase (24¿48 h): moderate phenolic increases (¿600¿700 mg CAE kg¿1 accumulated in 24 h) concurring with the greatest increase of PAL activity; 3nd phase (48¿72 h): high phenolic increases (¿1600¿2700 mg CAE kg¿1, accumulated in 24 h) while a moderate increment of PAL activity was registered. Although UV-C pretreatment of shreds reduced phenolic accumulation, 600 % increments were still registered in those samples stored under hyperoxia conditions for 72 h. However, the contents of chlorogenic acid at 72 h were 1.4-fold higher in irradiated shreds under hyperoxia compared to the same samples under air conditions.

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