Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Agronomy (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/30979 |
Resumo: | UV-C radiation is a food preservation method aimed to extend the life of the product, inactivate microorganisms, and stimulate the synthesis of phenolic compounds. This study aimed to physicochemically characterize and evaluate the antioxidant activity and phenolic content of ‘Gala’ apples subjected to different UV-C radiation doses.The fruits were harvested, sanitized, selected and inserted into a UV-C radiation chamber, and different radiation doses were applied as follows:0 KJ m-2 (0 min.), 0.68 KJ m-2 (2 minutes),2.73 KJ m-2 (4 minutes), and 4.10 KJ m-2 (6 minutes). The apples were stored for 120 days at 5 ± 1°C and analyzed after 0, 30, 60, 90, and 120 days of storage. Radiation doses had no influence on parameters, such as weight loss, firmness and Hue angle, and physicochemical aspects, such as pH, soluble solids, titratable acidity and the soluble solids/titratable acidity ratio. The 4.10 KJ m-2 dose was effective and increased the phenolic content and antioxidant activity for up to 90 days while maintaining the content of vitamin C during storage. |
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Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation dosesMalus sp.preservationqualitybioactive compoundsUV-C radiation is a food preservation method aimed to extend the life of the product, inactivate microorganisms, and stimulate the synthesis of phenolic compounds. This study aimed to physicochemically characterize and evaluate the antioxidant activity and phenolic content of ‘Gala’ apples subjected to different UV-C radiation doses.The fruits were harvested, sanitized, selected and inserted into a UV-C radiation chamber, and different radiation doses were applied as follows:0 KJ m-2 (0 min.), 0.68 KJ m-2 (2 minutes),2.73 KJ m-2 (4 minutes), and 4.10 KJ m-2 (6 minutes). The apples were stored for 120 days at 5 ± 1°C and analyzed after 0, 30, 60, 90, and 120 days of storage. Radiation doses had no influence on parameters, such as weight loss, firmness and Hue angle, and physicochemical aspects, such as pH, soluble solids, titratable acidity and the soluble solids/titratable acidity ratio. The 4.10 KJ m-2 dose was effective and increased the phenolic content and antioxidant activity for up to 90 days while maintaining the content of vitamin C during storage. Universidade Estadual de Maringá2017-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/3097910.4025/actasciagron.v39i1.30979Acta Scientiarum. Agronomy; Vol 39 No 1 (2017); 67-73Acta Scientiarum. Agronomy; v. 39 n. 1 (2017); 67-731807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/30979/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/30979/751375144546Copyright (c) 2017 Acta Scientiarum. Agronomyinfo:eu-repo/semantics/openAccessDias, Thaís GabrielleVilas Boas, Ana CarolinaJunqueira, Maria Beatriz AffonsoLima, Luiz Carlos de Oliveira2022-02-20T21:47:23Zoai:periodicos.uem.br/ojs:article/30979Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2022-02-20T21:47:23Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses |
title |
Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses |
spellingShingle |
Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses Dias, Thaís Gabrielle Malus sp. preservation quality bioactive compounds |
title_short |
Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses |
title_full |
Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses |
title_fullStr |
Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses |
title_full_unstemmed |
Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses |
title_sort |
Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses |
author |
Dias, Thaís Gabrielle |
author_facet |
Dias, Thaís Gabrielle Vilas Boas, Ana Carolina Junqueira, Maria Beatriz Affonso Lima, Luiz Carlos de Oliveira |
author_role |
author |
author2 |
Vilas Boas, Ana Carolina Junqueira, Maria Beatriz Affonso Lima, Luiz Carlos de Oliveira |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Dias, Thaís Gabrielle Vilas Boas, Ana Carolina Junqueira, Maria Beatriz Affonso Lima, Luiz Carlos de Oliveira |
dc.subject.por.fl_str_mv |
Malus sp. preservation quality bioactive compounds |
topic |
Malus sp. preservation quality bioactive compounds |
description |
UV-C radiation is a food preservation method aimed to extend the life of the product, inactivate microorganisms, and stimulate the synthesis of phenolic compounds. This study aimed to physicochemically characterize and evaluate the antioxidant activity and phenolic content of ‘Gala’ apples subjected to different UV-C radiation doses.The fruits were harvested, sanitized, selected and inserted into a UV-C radiation chamber, and different radiation doses were applied as follows:0 KJ m-2 (0 min.), 0.68 KJ m-2 (2 minutes),2.73 KJ m-2 (4 minutes), and 4.10 KJ m-2 (6 minutes). The apples were stored for 120 days at 5 ± 1°C and analyzed after 0, 30, 60, 90, and 120 days of storage. Radiation doses had no influence on parameters, such as weight loss, firmness and Hue angle, and physicochemical aspects, such as pH, soluble solids, titratable acidity and the soluble solids/titratable acidity ratio. The 4.10 KJ m-2 dose was effective and increased the phenolic content and antioxidant activity for up to 90 days while maintaining the content of vitamin C during storage. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/30979 10.4025/actasciagron.v39i1.30979 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/30979 |
identifier_str_mv |
10.4025/actasciagron.v39i1.30979 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/30979/pdf http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/30979/751375144546 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Acta Scientiarum. Agronomy info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Acta Scientiarum. Agronomy |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Agronomy; Vol 39 No 1 (2017); 67-73 Acta Scientiarum. Agronomy; v. 39 n. 1 (2017); 67-73 1807-8621 1679-9275 reponame:Acta Scientiarum. Agronomy (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Agronomy (Online) |
collection |
Acta Scientiarum. Agronomy (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br |
_version_ |
1799305909872099328 |