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...

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Detalles Bibliográficos
Autores: Oms Oliu, Gemma, Odriozola Serrano, Isabel, Soliva-Fortuny, Robert, Martín Belloso, Olga
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
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spelling The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheresOms Oliu, GemmaOdriozola Serrano, IsabelSoliva-Fortuny, RobertMartín Belloso, OlgaFresh-cut melonModified atmosphere packagingPhenolic compoundsPeroxidaseThe 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.This research was supported by the Ministerio de Ciencia y Tecnología (Spain) through the AGL 2003-09208-C01 project, the European Social Fund and the Departament d’Universitats Recerca i Societat de la Informació of the Generalitat de Catalunya (Spain), which also awarded authors G. Oms-Oliu and I. Odriozola-Serrano with a pre-doctoral grant.Elsevier2008info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1016/j.foodchem.2007.07.040https://hdl.handle.net/10459.1/468977reponame:Repositori Obert UdL instname:Universidad Pontificia Comillas ICAI-ICADEInglésMICYT/PN2000-2003/AGL2003-09208-C01Versió preprint del document publicat a https://doi.org/10.1007/s40725-024-00235-3Food Chemistry, 2008, vol. 106, núm. 3, p. 1085-1092cc-by-nc-nd (c) Elsevier et al., 2008info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/4689772026-06-24T12:42:17Z
dc.title.none.fl_str_mv The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
title The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
spellingShingle The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
Oms Oliu, Gemma
Fresh-cut melon
Modified atmosphere packaging
Phenolic compounds
Peroxidase
title_short The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
title_full The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
title_fullStr The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
title_full_unstemmed The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
title_sort The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres
dc.creator.none.fl_str_mv Oms Oliu, Gemma
Odriozola Serrano, Isabel
Soliva-Fortuny, Robert
Martín Belloso, Olga
author Oms Oliu, Gemma
author_facet Oms Oliu, Gemma
Odriozola Serrano, Isabel
Soliva-Fortuny, Robert
Martín Belloso, Olga
author_role author
author2 Odriozola Serrano, Isabel
Soliva-Fortuny, Robert
Martín Belloso, Olga
author2_role author
author
author
dc.subject.none.fl_str_mv Fresh-cut melon
Modified atmosphere packaging
Phenolic compounds
Peroxidase
topic Fresh-cut melon
Modified atmosphere packaging
Phenolic compounds
Peroxidase
description 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.
publishDate 2008
dc.date.none.fl_str_mv 2008
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2007.07.040
https://hdl.handle.net/10459.1/468977
url https://doi.org/10.1016/j.foodchem.2007.07.040
https://hdl.handle.net/10459.1/468977
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv MICYT/PN2000-2003/AGL2003-09208-C01
Versió preprint del document publicat a https://doi.org/10.1007/s40725-024-00235-3
Food Chemistry, 2008, vol. 106, núm. 3, p. 1085-1092
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier et al., 2008
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier et al., 2008
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universidad Pontificia Comillas ICAI-ICADE
instname_str Universidad Pontificia Comillas ICAI-ICADE
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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