Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest

Detalhes bibliográficos
Autor(a) principal: Lima, Giuseppina Pace Pereira [UNESP]
Data de Publicação: 2014
Outros Autores: Machado, Tatiana Marquini [UNESP], de Oliveira, Luciana Manoel, da Silva Borges, Luciana [UNESP], de Albuquerque Pedrosa, Valber [UNESP], Vanzani, Paola, Vianello, Fabio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/S0103-90162014000200010
http://hdl.handle.net/11449/227701
Resumo: There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, fl avonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the fi eld, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the fi eld and on the fi rst and seventh days. The cultivation procedure infl uenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an infl uence on the amount of polyphenolic, fl avonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the fi rst and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation infl uenced natural antioxidant and chlorophyll contents in broccoli under cold storage.
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spelling Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvestThere is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, fl avonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the fi eld, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the fi eld and on the fi rst and seventh days. The cultivation procedure infl uenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an infl uence on the amount of polyphenolic, fl avonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the fi rst and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation infl uenced natural antioxidant and chlorophyll contents in broccoli under cold storage.São Paulo State University, Institute of Biosciences, Dept. of Chemistry and Biochemistry, C.P. 510, 18618-970 - Botucatu, SPFederal Institute of Education, Science and Technology of São Paulo, Av. Prof. Celso Ferreira, 1333, Jd. Europa I - 18707-150 - AvaréUniversity of Padua, Dept. of Molecular Medicine, Viale Colombo, 3, CAP 35.131 - PadovaUniversity of Padua, Dept. of Comparative Biomedicine and Food ScienceSão Paulo State University, Institute of Biosciences, Dept. of Chemistry and Biochemistry, C.P. 510, 18618-970 - Botucatu, SPUniversidade Estadual Paulista (UNESP)Federal Institute of Education, Science and Technology of São PauloUniversity of Padua, Dept. of Molecular MedicineUniversity of Padua, Dept. of Comparative Biomedicine and Food ScienceLima, Giuseppina Pace Pereira [UNESP]Machado, Tatiana Marquini [UNESP]de Oliveira, Luciana Manoelda Silva Borges, Luciana [UNESP]de Albuquerque Pedrosa, Valber [UNESP]Vanzani, PaolaVianello, Fabio2022-04-29T07:14:44Z2022-04-29T07:14:44Z2014-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article151-156http://dx.doi.org/10.1590/S0103-90162014000200010Scientia Agricola, v. 71, n. 2, p. 151-156, 2014.1678-992X0103-9016http://hdl.handle.net/11449/22770110.1590/S0103-901620140002000102-s2.0-84898846333Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengScientia Agricolainfo:eu-repo/semantics/openAccess2022-04-29T07:14:45Zoai:repositorio.unesp.br:11449/227701Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-29T07:14:45Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
title Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
spellingShingle Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
Lima, Giuseppina Pace Pereira [UNESP]
title_short Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
title_full Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
title_fullStr Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
title_full_unstemmed Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
title_sort Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
author Lima, Giuseppina Pace Pereira [UNESP]
author_facet Lima, Giuseppina Pace Pereira [UNESP]
Machado, Tatiana Marquini [UNESP]
de Oliveira, Luciana Manoel
da Silva Borges, Luciana [UNESP]
de Albuquerque Pedrosa, Valber [UNESP]
Vanzani, Paola
Vianello, Fabio
author_role author
author2 Machado, Tatiana Marquini [UNESP]
de Oliveira, Luciana Manoel
da Silva Borges, Luciana [UNESP]
de Albuquerque Pedrosa, Valber [UNESP]
Vanzani, Paola
Vianello, Fabio
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
Federal Institute of Education, Science and Technology of São Paulo
University of Padua, Dept. of Molecular Medicine
University of Padua, Dept. of Comparative Biomedicine and Food Science
dc.contributor.author.fl_str_mv Lima, Giuseppina Pace Pereira [UNESP]
Machado, Tatiana Marquini [UNESP]
de Oliveira, Luciana Manoel
da Silva Borges, Luciana [UNESP]
de Albuquerque Pedrosa, Valber [UNESP]
Vanzani, Paola
Vianello, Fabio
description There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, fl avonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the fi eld, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the fi eld and on the fi rst and seventh days. The cultivation procedure infl uenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an infl uence on the amount of polyphenolic, fl avonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the fi rst and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation infl uenced natural antioxidant and chlorophyll contents in broccoli under cold storage.
publishDate 2014
dc.date.none.fl_str_mv 2014-01-01
2022-04-29T07:14:44Z
2022-04-29T07:14:44Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/S0103-90162014000200010
Scientia Agricola, v. 71, n. 2, p. 151-156, 2014.
1678-992X
0103-9016
http://hdl.handle.net/11449/227701
10.1590/S0103-90162014000200010
2-s2.0-84898846333
url http://dx.doi.org/10.1590/S0103-90162014000200010
http://hdl.handle.net/11449/227701
identifier_str_mv Scientia Agricola, v. 71, n. 2, p. 151-156, 2014.
1678-992X
0103-9016
10.1590/S0103-90162014000200010
2-s2.0-84898846333
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Scientia Agricola
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 151-156
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
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