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


Citation

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

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-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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1007/s13197-016-2275-z
Publisher: Transstellar Journal Publications and Research Consultancy Private
Keywords: Enzymatic browning; Peroxidase (POD); Phenylalanine ammonialyase (PAL); Polyphenol oxidase (PPO); Total phenolic content (TPC); UV-C treatment
Depositing User: Nida Hidayati Ghazali
Date Deposited: 17 Nov 2017 10:26
Last Modified: 17 Nov 2017 10:26
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s13197-016-2275-z
URI: http://psasir.upm.edu.my/id/eprint/52986
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