Shredded carrots quality providing by treatment with hydrogen peroxide
2014
Augspole, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kruma, Z., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Dimins, F., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
Carrots are a vegetable crop providing a source of important nutritional compounds, but their shelf-life, especially for shredded carrots, is not so long. Minimally processed carrots are very common in developed countries and are gaining popularity due to their convenience and freshness. Hydrogen peroxide (H2O2) is also a well-studied oxidant agent, directly toxic to pathogens. It has both bacteriostatic and bactericidal activity. The purpose of the present research was to investigate H2O2 influence on shredded carrots chemical composition. Shredded carrots were treated with 0.5, 1.0 and 1.5% H2O2 water solution for 30±1 s, 60±1 s and 90±1 s. The major sugars (fructose, glucose and sucrose) were determined by applying the method of high performance liquid chromatography (HPLC). The total phenol content was determined spectrophotometrically according to the Folin-Ciocalteou method and antioxidant activity was determined using the DPPH• (2.2-diphenyl-1-1-picrylhydrazyl radical) assay. Significant influence of H2O2 water solution concentration and treatment time on analyzed shredded carrots quality parameters was found. It was detected that antioxidant activity decrease by approximately 28% in average in shredded carrots after treatment with disinfectant, total phenolic content by approximately 43% in average and total sugars by approximately 30% in average. For the maximal quality parameters preservation recommendable H2O2 water solution concentration is 1.5% and treatment time 30±1 s. As a result the content of total phenolic decreases by 35%, antioxidant activity by 20%, total sugars by 19%. As well, the content of fructose decreases by 8%, glucose by 18% and sucrose by 33%.
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