Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers
The present study aimed to evaluate the effect of hot water treatment on the quality, content of antioxidant compounds and activity of enzymes of the phenolic metabolism of organic ‘cherry’ peppers stored at 10°C for 14 days. The selected hot water treatment (55°C for 60 s) delayed the decay and...
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Universiti Putra Malaysia
2021
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| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/27808 |
| Aporte de: |
| id |
I48-R184-123456789-27808 |
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dspace |
| institution |
Universidad Nacional del Nordeste |
| institution_str |
I-48 |
| repository_str |
R-184 |
| collection |
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) |
| language |
Inglés |
| topic |
Bioactive compounds Peroxidase Phenylalanine ammonialyase Polyphenol oxidase Hot water treatment Cherry peppers |
| spellingShingle |
Bioactive compounds Peroxidase Phenylalanine ammonialyase Polyphenol oxidase Hot water treatment Cherry peppers Ávalos Llano, Karina Roxana Sgroppo, Sonia Cecilia Chaves, Alicia Raquel Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers |
| topic_facet |
Bioactive compounds Peroxidase Phenylalanine ammonialyase Polyphenol oxidase Hot water treatment Cherry peppers |
| description |
The present study aimed to evaluate the effect of hot water treatment on the quality, content
of antioxidant compounds and activity of enzymes of the phenolic metabolism of organic
‘cherry’ peppers stored at 10°C for 14 days. The selected hot water treatment (55°C for 60
s) delayed the decay and kept the quality of ‘cherry’ peppers. Immediately after treatment,
the concentrations of hydroxycinnamic acid derivatives were unchanged, whereas on day 14
they were decreased. No noticeable adverse effects on the content of carotenoids, ascorbic
acid, total phenols, and glycosylated flavonoids or anti-radical activity were observed after
14 days. Immediately after the hot water treatment, the activities of phenylalanine-ammonialyase
(PAL) and polyphenoloxidase (PPO) decreased significantly, whereas that of peroxidase
(POD) increased. Throughout storage, PAL activity in treated peppers remained unchanged,
whereas PPO and POD activities increased. Therefore, the treatment at 55°C for 60 s allowed
maintaining the quality, inhibited PAL activity and did not markedly affect the content
of antioxidant compounds of ‘cherry’ peppers during storage. Our results suggest that this
treatment may be used as a nonpolluting and non-chemical technology to extend the shelf life
of organic ‘cherry’ peppers. |
| format |
Artículo |
| author |
Ávalos Llano, Karina Roxana Sgroppo, Sonia Cecilia Chaves, Alicia Raquel |
| author_facet |
Ávalos Llano, Karina Roxana Sgroppo, Sonia Cecilia Chaves, Alicia Raquel |
| author_sort |
Ávalos Llano, Karina Roxana |
| title |
Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers |
| title_short |
Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers |
| title_full |
Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers |
| title_fullStr |
Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers |
| title_full_unstemmed |
Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers |
| title_sort |
changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers |
| publisher |
Universiti Putra Malaysia |
| publishDate |
2021 |
| url |
http://repositorio.unne.edu.ar/handle/123456789/27808 |
| work_keys_str_mv |
AT avalosllanokarinaroxana changesinqualityparametersantioxidantcompoundsandenzymesofphenolicmetabolismofhotwatertreatedorganiccherrypeppers AT sgropposoniacecilia changesinqualityparametersantioxidantcompoundsandenzymesofphenolicmetabolismofhotwatertreatedorganiccherrypeppers AT chavesaliciaraquel changesinqualityparametersantioxidantcompoundsandenzymesofphenolicmetabolismofhotwatertreatedorganiccherrypeppers |
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Repositorios |
| _version_ |
1764820538908213248 |