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The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidas...

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Main Authors: Li, Shing Teoh, Ola, Lasekan, Mohd Adzahan, Noranizan, Hashim, Norhashila
Format: Article
Language:English
Published: Transstellar Journal Publications and Research Consultancy Private 2016
Online Access:http://psasir.upm.edu.my/id/eprint/52986/1/The%20effect%20of%20ultraviolet%20treatment%20on%20enzymatic%20activity%20and%20total%20phenolic%20content%20of%20minimally%20processed%20potato%20slices.pdf
http://psasir.upm.edu.my/id/eprint/52986/
http://tjprc.org/journals.php?jtype=1&id=18
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spelling my.upm.eprints.529862017-11-17T10:26:23Z http://psasir.upm.edu.my/id/eprint/52986/ The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices Li, Shing Teoh Ola, Lasekan Mohd Adzahan, Noranizan Hashim, Norhashila In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m-2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m-2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage. Transstellar Journal Publications and Research Consultancy Private 2016-07 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/52986/1/The%20effect%20of%20ultraviolet%20treatment%20on%20enzymatic%20activity%20and%20total%20phenolic%20content%20of%20minimally%20processed%20potato%20slices.pdf Li, Shing Teoh and Ola, Lasekan and Mohd Adzahan, Noranizan and Hashim, Norhashila (2016) The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices. Journal of Food Science & Technology, 53 (7). pp. 3035-3042. ISSN 0022-1155; ESSN: 0975-8402 http://tjprc.org/journals.php?jtype=1&id=18 10.1007/s13197-016-2275-z
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m-2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m-2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.
format Article
author Li, Shing Teoh
Ola, Lasekan
Mohd Adzahan, Noranizan
Hashim, Norhashila
spellingShingle Li, Shing Teoh
Ola, Lasekan
Mohd Adzahan, Noranizan
Hashim, Norhashila
The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
author_facet Li, Shing Teoh
Ola, Lasekan
Mohd Adzahan, Noranizan
Hashim, Norhashila
author_sort Li, Shing Teoh
title The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
title_short The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
title_full The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
title_fullStr The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
title_full_unstemmed The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
title_sort effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
publisher Transstellar Journal Publications and Research Consultancy Private
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/52986/1/The%20effect%20of%20ultraviolet%20treatment%20on%20enzymatic%20activity%20and%20total%20phenolic%20content%20of%20minimally%20processed%20potato%20slices.pdf
http://psasir.upm.edu.my/id/eprint/52986/
http://tjprc.org/journals.php?jtype=1&id=18
_version_ 1643835308460998656
score 13.211869

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