title: The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices.
abstract: 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-2dosage 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-2produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.
authors.affiliation: Department Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Malaysia.
authors.forename: Li Shing
authors.initials: LS
authors.lastname: Teoh
authors.affiliation: Department Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Malaysia.
authors.forename: Ola
authors.initials: O
authors.lastname: Lasekan
authors.affiliation: Department Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Malaysia.
authors.forename: Noranizan Mohd
authors.initials: NM
authors.lastname: Adzahan
authors.affiliation: Department of Biological and Agricultural Engineering, Faculty of Engineering, University Putra Malaysia, 43400 Serdang, Malaysia.
authors.forename: Norhashila
authors.initials: N
authors.lastname: Hashim
keywords: Enzymatic browning; Peroxidase (POD); Phenylalanine ammonialyase (PAL); Polyphenol oxidase (PPO); Total phenolic content (TPC); UV-C treatment