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KMID : 1036720160490010051
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Journal of Nutrition and Health
2016 Volume.49 No. 1 p.51 ~ p.58
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Vitamin C and antioxidant capacity stability in cherry and romaine during storage at different temperatures
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박희정:Park Hee-Jung
이명주:Lee Myung-Joo/이혜란:Lee Hye-Ran
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Abstract
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Purpose: The aim of this work was to study the change in antioxidant activity depending on storage temperature and storage period in romaine and cherry.
Method: The plant material was stored at 0.7 ± 0.6oC, 3.5 ± 2.8oC, and 4.7 ±1.4oC. Cherry and romaine were stored for a period of 9 days and 7 days, respectively. The cherry was taken from each group of samples at regular intervals of days and the romaine was taken from each group of samples at regular intervals of 2days. Vitamin C, total polyphenol, and total flavonoid stability and antioxidant capacity including DPPH, total antioxidant capacity (TAC) were measured.
Results: For cherry, the levels of TAC and flavonoid were higher at the 0.7 ± 0.6oC condition than other conditions (p < 0.05). The polyphenol and vitamin C levels were not significantly different among storage conditions. In the case of romaine, the level of TAC was highly preserved until 7 days at the 0.7 ± 0.6oC condition. Vitamin C level was significantly lower at the 3.5 ± 2.8oC condition (p < 0.05). DPPH activity was highest at the 0.7 ± 0.6oC condition (p < 0.05). DPPH activity was shown in order of 0.7 ± 0.6oC > 4.7 ± 1.4oC > 3.5 ± 2.8oC.
Conclusion: The results indicated that the narrow differences and fluctuation in temperature were associated with antioxidant capacity and it might enhance the nutritional shelf life of vegetables and fruits.
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KEYWORD
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vitamin C, antioxidative activities, storage condition, cherry, romaine
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