The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue

Auteur(s) :
Reyes LF., Villarreal JE., Cisneros-zevallos L.
Date :
Déc, 2006
Source(s) :
Food chemistry. #101:3 p1254-1262
Adresse :
Cisneros-Zevallos L (reprint author), Texas A&M Univ, Dept Hort Sci, HFSB Bldg Rm 202,MS 2133, College Stn, TX 77843 USA Texas A&M Univ, Dept Hort Sci, College Stn, TX 77843 USA

Sommaire de l'article

Wounding of fresh produce may elicit an increase in antioxidant capacity associated with wound-induced phenolic compounds. However, there have been no reports on the wounding response of different types of fresh produce. Changes in antioxidant capacity, total soluble phenolics, ascorbic acid, total carotenoids and total anthocyanins were evaluated after wounding in zucchini, white and red cabbage, iceberg lettuce, celery, carrot, parsnips, red radish, sweetpotato and potatoes. Phenolic changes ranged from a 26% decrease to an increase up to 191 %, while antioxidant capacity changes ranged from a 51 % decrease to an increase up to 442%. Reduced ascorbic acid decreased up to 82%, whereas the changes in anthocyanins and carotenoids were less evident. In general, the wound response was dependent on the type of tissue and influenced by the initial levels of reduced ascorbic acid and phenolic compounds. Wounding may increase the antioxidant content towards the development of selected healthier fresh-cut produce.

Source : Pubmed