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Effects of UV‐C on antioxidant capacity, antioxidant enzyme activity and colour of fresh‐cut red cabbage during storage

Summary

Ultraviolet C (UV‐C) irradiation is a widely used nonthermal sterilisation method used to ensure the quality and safety of fresh and fresh‐cut produce. However, research focus of UV‐C has recently shifted from safety of sterilisation damage towards improvements in quality. Red cabbage (Brassica oleracea var. capitata f. rubra) is a widely consumed fresh‐cut vegetable. In this study, the effects of UV‐C irradiation on the antioxidant capacity, antioxidant enzyme activity and colour of fresh‐cut red cabbage were evaluated. The UV‐C decreased the L*, a* and b* values, and it turned the colour darker and increasingly blue. UV‐C increased the activity of four antioxidant enzymes and also stimulated the accumulation of flavonoids, glutathione and ascorbic acids. The antioxidant activity of UV‐C treatment was higher than in the control group. These results suggest that an appropriate dose of UV‐C may improve the antioxidant properties of fresh‐cut red cabbage.

UV‐C induced higher activities of SOD, CAT, GR and POD.

Authors:   Jie Zhang, Li Yuan, Wei Liu, Qiong Lin, Zhidong Wang, Wenqiang Guan
Journal:   International Journal of Food Science & Technology
Year:   2016
Pages:   n/a
DOI:   10.1111/ijfs.13315
Publication date:   30-Dec-2016
Facts, background information, dossiers
  • Research
  • glutathione
  • flavonoids
  • enzymes
  • enzyme activity
  • Brassica oleracea
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