Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products

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• 作者：Wen-Xian Du^a ; ^{Wen-Xian.Du@ars.usda.gov} ; Roberto J. Avena-Bustillos^b ; ^{Roberto.Avena@ars.usda.gov} ; Andrew P. Breksa III^a ; ^{Andrew.Breksa@ars.usda.gov} ; Tara H. McHugh^a ; ^{Tara.Mchugh@ars.usda.gov}
• 关键词：Ultraviolet light ; Fresh-cut carrots ; Total soluble phenolics ; Antioxidant capacity
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 October, 2012
• 卷：134
• 期：4
• 页码：1862-1869
• 文件大小：561 K

摘要

Wounding stresses resulting from fresh-cut processing are known to enhance the antioxidant capacity (AC) of carrots by increasing the synthesis of phenolic compounds. Ultraviolet-B (UV-B) light exposure further promotes the formation of phenolic compounds. Changes in total soluble phenolics (TSP), 5-O-caffeoylquinic acid (5-CQA), total carotenoids, AC, and phenylalanine ammonia-lyase (PAL) activity of five commercial fresh-cut carrot products (baby carrots, carrot stixx, shredded carrots, crinkle cut coins, and oblong chips) were evaluated after exposure to UV-B dosage at 141.4 mJ/cm². Significant increases in TSP, AC and 5-CQA levels were observed for each sample following UV-B exposure. Increases in PAL activity were also observed in all carrot products, except crinkle cut coins. Total carotenoids of the carrot products were unchanged by UV-B exposure. Increases in AC levels corresponded directly with increases in the area/weight ratio (exposure area) of the fresh-cut carrot products.