The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
The effects of different initial in-package O2 and CO2 concentrations (2.5 kPa O2 + 7 kPa CO2, 10 kPa O2 + 7 kPa CO2, 21 kPa O2, 30 kPa O2 and 70 kPa O2) on peroxidase activity, vitamin C content, total phenolics and antioxidant capacity of fresh-cut ‘Piel de Sapo’ melon have been investigated for 1...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2008 |
| País: | España |
| Institución: | Universidad Pontificia Comillas ICAI-ICADE |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/468977 |
| Acceso en línea: | https://doi.org/10.1016/j.foodchem.2007.07.040 https://hdl.handle.net/10459.1/468977 |
| Access Level: | acceso abierto |
| Palabra clave: | Fresh-cut melon Modified atmosphere packaging Phenolic compounds Peroxidase |
| Sumario: | The effects of different initial in-package O2 and CO2 concentrations (2.5 kPa O2 + 7 kPa CO2, 10 kPa O2 + 7 kPa CO2, 21 kPa O2, 30 kPa O2 and 70 kPa O2) on peroxidase activity, vitamin C content, total phenolics and antioxidant capacity of fresh-cut ‘Piel de Sapo’ melon have been investigated for 14 days at 4 °C. The radical scavenging activity of fresh-cut melon strongly increased after 9 days storage related to a synthesis of phenolic compounds, especially under 2.5 kPa O2 + 7 kPa CO2 atmospheres. Low O2 levels best maintained vitamin C and phenolic content during the storage. However, stressful too-low O2 and high CO2 levels induced an important increase of peroxidase activity under 2.5 kPa O2 + 7 kPa CO2 atmosphere, which was directly related to changes of vitamin C throughout storage. Therefore, 70 kPa O2 atmospheres are proposed to prevent anaerobic conditions during storage of fresh-cut melon and thus, reduce wounding stress and deteriorative changes related to high peroxidase activity in tissue. |
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