Ozone-induced changes in the content of bioactive compounds and enzyme activity during storage of pepper fruits.
This paper presents for the first time the results of investigations concerning the effect of treatment of whole pepper fruits with gaseous ozone and the refrigeration storage period conditions on pepper quality. The effects are reflected in changes in the flavonoid contents, the antioxidant activity of the phenolic compound fraction and the enzymes involved in phenylpropanoid metabolism. The investigations were carried out on a hot pepper fruit cultivar, Cyklon. It was found that the levels of a majority of flavonoids, in particular those of quercetin 3-O-rhamnoside and quercetin 3-O-rhamnoside-7-O-glucoside increased in the pericarp of fruits treated with ozone for 3h and stored for 20days (by 25% relative to the control). Simultaneously, reduced phenylalanine ammonia-lyase and tyrosine ammonia-lyase activity were noted, which implies slight degradation of enzymes caused by the ozone treatment and enhancement of the polyphenol oxidase and guaiacol oxidase activity involved in response to increased oxidative stress.
Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland. Electronic address: monika.sachadyn-krol@up.lublin.pl.
Monika
M
Sachadyn-Król
Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland.
Małgorzata
M
Materska
Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland.
Barbara
B
Chilczuk
Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland.
Monika
M
Karaś
Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland.
Anna
A
Jakubczyk
Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland.
Irena
I
Perucka
Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland.
Izabella
I
Jackowska
D061353:Food Storage / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D010126:Ozone / Q000737:chemistry*
D010126:Ozone
Antiradical activity; Capsicum annuum; Enzymes; Ozonation; Phenolic compounds