Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity.
Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity.
复制标题
DOI：
10.1016/j.foodchem.2011.11.073
复制
发表时间：
2012-06
期刊：
影响因子：
8.8
通讯作者：
Y. You;Yue-ming Jiang;Jian Sun;Hai Liu;Lili Song;X. Duan
中科院分区：
文献类型：
--
作者：
Y. You;Yue-ming Jiang;Jian Sun;Hai Liu;Lili Song;X. Duan
研究了4°C下短期缺氧预处理对鲜切马蹄布朗宁的影响及其与抗氧化活性的关系。将CWC切片暴露于纯N2中4 h，然后在4°C下储存18 d。缺氧可显著抑制CWC切片贮藏过程中的布朗宁，并降低丙二醛、H2 O2含量和脂氧合酶活性。此外，缺氧诱导了超氧化物歧化酶和抗坏血酸过氧化物酶的活性，有利于清除活性氧，减轻脂质过氧化。此外，N2处理的CWC切片对α，α-二苯基-β-苦基肼（DPPH）、超氧阴离子和羟自由基的清除能力和还原力保持较好，酚类化合物和抗坏血酸含量较高。总的来说，这些发现表明N2预处理增强了CWC切片中的酶和非酶抗氧化活性，从而有助于减轻脂质过氧化和维持储存品质。
The effects of short-term anoxia pre-treatment on browning of fresh-cut Chinese water chestnut (CWC), stored at 4°C, in relation to antioxidant activity were investigated. CWC slices were exposed to pure N2for 4h and then stored at 4°C for 18d. Anoxia significantly inhibited browning of CWC slices during storage, accompanied by lower contents of malondialdehyde, H2O2, and lipoxygenase activity. Furthermore, anoxia induced the activities of superoxide dismutase and ascorbate peroxidase, which could benefit scavenging reactive oxygen species and alleviating lipid peroxidation. In addition, better maintenance of reducing power and free-radical-scavenging activities against α,α-diphenyl-β-picrylhydrazy (DPPH), superoxide anions and hydroxyl was observed in N2-treated CWC slices, with higher phenolic compounds and ascorbic acid contents. Collectively, these finds suggest that N2pre-treatment enhanced enzymatic and non-enzymatic antioxidant activity in CWC slices, and thereby contributed to alleviating lipid peroxidation and maintenance of storage quality.