Bioactive compounds and enzymatic activity in minimally processed eggplant packedunderactive modified atmosphere

• Autor(a) principal: Mariano-Nasser, Flávia Aparecida de Carvalho
• Data de Publicação: 2019
• Outros Autores: Borges, Cristine Vanz, Ramos, Juliana Arruda, Nasser, Maurício Dominguez, Lundgren, Giovanna Alencar, Furlaneto, Karina Aparecida, Kovalski, Tânia Regina, Vieites, Rogério Lopes
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/33083
• topic: Storage; Bioactive compounds; Polyphenoloxidase; Solanum melongena L.; Armazenamento; Compostos bioativos; Polifenoloxidase; Solanum melongena L.

The study aimed to assess bioactive compounds and polyphenoloxidase activity of minimally processed eggplants stored in different atmospheres. Eggplants (Solanum melongena L.; cv. Ciça) were minimally processed (MP), sanitized and treated with a 2% citric acid solution. They were packed in plastic containers (vacuum) of nylon + transparent polyethylene and submitted to modified atmospheres with the following concentrations of gases: control (atmospheric air), vacuum, 4% O2 + 5% CO2,4% O2 + 6% CO2, 4% O2 + 7% CO2, and 4% O2 + 8% CO2, being stored in a cold chamber (5 ± 1 °C and 90 ± 1% relative humidity) for 10 days. The analyses consisted of the total phenolic compounds, total antioxidant activity, flavonoids, and polyphenoloxidase activity. The experimental design was a completely randomized design in a 6 × 6 factorial scheme (treatment vs. storage period). The data were submitted to analysis of variance and a regression analysis was performed for storage time. The active modified atmosphere with 8% CO2 is effective in reducing the polyphenoloxidase activity in minimally processed eggplant. The contents of phenolic compounds and flavonoids of minimally processed eggplant decrease with storage.