UV-B and UV-C combination to enhance phenolic compounds biosynthesis in fresh-cut carrots
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AuthorFormica de Oliveira, Anna Carolina; Martínez-Hernández, Ginés Benito; Díaz López, Vicente; Artés Calero, Francisco; Artés Hernández, Francisco de Asís
Research GroupGrupo de Postrecolección y Refrigeración (GPR‐UPCT)
Knowledge AreaTecnología de los Alimentos
SponsorsAuthors are grateful to the Spanish Ministry Economy and Competitiveness (Project AGL2013-48830-C2-1-R) and FEDER for financial support. We are grateful to V. Díaz-López for his skillful technical assistance.
PublisherAssociation of Food Scientists and Technologists
Bibliographic CitationFORMICA DE OLIVEIRA, Anna Carolina et al. UV-B and UV-C combination to enhance phenolic compounds biosynthesis in fresh-cut carrots. En: Journal of Food Science and Technology, vol. 53, n. 9, sep. 2016, pp. 3465–3476
Phenolic compounds are phytochemicals with high health-promoting properties. Carrot is a vegetable highly worldwide consumed although its phenolic content is low compared to other plant products. The aim of this work was to evaluate changes in phenolic compounds in carrots caused by abiotic stresses. The phenylalanine ammonia-lyase (PAL) activity, phenolic compounds and total antioxidant capacity (TAC) changes during storage up to 72 h at 15 °C after wounding (shredding), 9 kJ UV-C m−2 pretreatment and hyperoxia (80 kPa) conditions of carrots were studied. Shredding and hyperoxia storage induced the highest phenolic compounds and TAC enhancements. Accumulation of phenolic compounds in shredded carrots could be structured in the following phases: 1st phase (<24 h): unchanged phenolic compounds levels with minimum PAL activity; 2nd phase (24–48 h): moderate phenolic increases (≈600–700 mg CAE kg−1 accumulated in 24 h) concurring with the greatest increase of PAL activity; 3nd phase (48–72 ...
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