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dc.contributor.authorFormica de Oliveira, Anna Carolina 
dc.contributor.authorMartínez-Hernández, Ginés Benito 
dc.contributor.authorDíaz López, Vicente 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorArtés Hernández, Francisco de Asís 
dc.date.accessioned2018-03-06T12:04:12Z
dc.date.available2018-03-06T12:04:12Z
dc.date.issued2016-09
dc.identifier.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. 3465–3476es_ES
dc.identifier.issn0022-1155
dc.description.abstractPhenolic 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 h): high phenolic increases (≈1600–2700 mg CAE kg−1, accumulated in 24 h) while a moderate increment of PAL activity was registered. Although UV-C pretreatment of shreds reduced phenolic accumulation, 600 % increments were still registered in those samples stored under hyperoxia conditions for 72 h. However, the contents of chlorogenic acid at 72 h were 1.4-fold higher in irradiated shreds under hyperoxia compared to the same samples under air conditions.es_ES
dc.description.sponsorshipAuthors 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.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherAssociation of Food Scientists and Technologistses_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights© Copyright 2016 Association of Food Scientists & Technologists (India)es_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.title.alternativeUV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effectses_ES
dc.titleUV-B and UV-C combination to enhance phenolic compounds biosynthesis in fresh-cut carrotses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subject.otherTecnología de los Alimentoses_ES
dc.subjectUV-C radiationes_ES
dc.subjectWoundinges_ES
dc.subjectHyperoxiaes_ES
dc.subjectPhenolic compoundes_ES
dc.subjectAntioxidantses_ES
dc.identifier.urihttp://hdl.handle.net/10317/6710
dc.contributor.investgroupGrupo de Postrecolección y Refrigeración (GPR‐UPCT)es_ES
dc.identifier.doi10.1007/s13197-016-2321-x
dc.identifier.urlhttps://link.springer.com/content/pdf/10.1007%2Fs13197-016-2321-x.pdf
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/submittedVersiones_ES
dc.relation.projectIDAGL2013-48830-C2-1-Res_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES
dc.contributor.funderMinisterio de Economía, Industria y Competitividades_ES
dc.contributor.funderFondo Europeo de Desarrollo Regional‏es_ES


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