Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage.
Ultrasound treatment at different power output (0, 25 and 29W) and exposure time (10 and 15min) was used to investigate its effect on the phenolic metabolism enzymes, total phenolic content and antioxidant capacity of fresh-cut pineapple. Following ultrasound treatment at 25 and 29W, the activity of phenylalanine ammonia lyase (PAL) was increased significantly (P<0.05) by 2.0 and 1.9-fold, when compared to control. Meanwhile, both the activity of polyphenol oxidase (PPO) and polyphenol peroxidase (POD) in fresh-cut pineapple was significantly (P<0.05) lower than control upon subjected to ultrasound treatment. In the present study, induction of PAL was found to significantly (P<0.001) correlate with higher total phenolic content and thus higher antioxidant capacity in fresh-cut pineapple. Results suggest that hormetic dosage of ultrasound treatment can enhance the activity of PAL and total phenolic content and hence the total antioxidant capacity to encounter with oxidative stress.
Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus, Semenyih 43500, Selangor, Malaysia.
Wei Keat
WK
Yeoh
Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus, Semenyih 43500, Selangor, Malaysia. Electronic address: Asgar.Ali@nottingham.edu.my.
Asgar
A
Ali
D031230:Ananas / Q000378:metabolism* / Q000528:radiation effects; D000975:Antioxidants / Q000378:metabolism* / Q000528:radiation effects; D003080:Cold Temperature; D061353:Food Storage / Q000379:methods*; D010636:Phenols / Q000378:metabolism* / Q000528:radiation effects; D000069453:Ultrasonic Waves
D000975:Antioxidants; D010636:Phenols
Antioxidant; PAL; POD; PPO; Total phenolic content; Ultrasound