warzywnictwo warzywnictwo
  Mapa witryny | Dojazd     
wtorek, 24.04.2018
.
.




Informacje ogólne
- Strona główna
- O Instytucie
- Dyrekcja
- Działalność
- Struktura organizacyjna
- Rada naukowa
- Konferencje i seminaria
- Aktualności
- Dojazd
Prace badawcze
- Współpraca z zagranicą
- Projekty zagraniczne
- Projekty krajowe
- Własność intelektualna
Usługi
- Oferta usługowa
- Szkolenia
Zasoby
- Strony pracowników
- Biblioteka
Wydawnictwa
- Oferta wydawnicza
- Publikacje
- Vegetable Crops Research Bulletin

General information | Instruction for authors | Search | Select issue
 

 

 

 

 

 

 

 


VCRB :: Contents of Volume 60/2004 :: Detailed information


ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF SHREDDED ICEBERG LETTUCE AS AFFECTED BY MINIMAL PROCESSING AND STORAGE

Janusz CZAPSKI, Maria GRZEGORZEWSKA
Research Institute of Vegetable Crops Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland


Summary

The effects of post harvest treatment of Iceberg lettuce as shredding and rinsing in water, 0.3% ascorbic acid, 0.3% citric acid solutions and storage at 0oC and 6-8oC for 8 days were determined on antioxidant activity and phenolic content. Shredding induced an increase of free and total phenolic content of lettuce stored in both temperatures while rinsing of lettuce strips in ascorbic and citric acid solutions decreased free phenolic content only. Post harvest treatment diminished ascorbic acid level by about 40% in comparison with control fresh lettuce. Post harvest treatment decreased by 40-60% antioxidant activity parameters value (EC50)-1 and anti-radical efficiency (AE), determined by scavenging of stable 2,2-diphenyl-1-picrylhydrazyl (DPPH·) radical, except treatment where shredded lettuce strips were rinsed in 0.3% ascorbic acid solution and stored at 0oC. Storage of all treatments at temperature 6-8oC except this rinsed in 0.3% citric acid solution decreased significantly antioxidant activity, measured by the method based on coupled oxidation of β-carotene and linoleic acid.

keywords:Iceberg lettuce, post harvest treatment, phenolic content, antioxidant activities

[Back]      [Printer friendly version]