The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce
The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce
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DOI：
10.1111/j.1365-2621.2009.01935.x
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发表时间：
2009-06-01
影响因子：
3.3
通讯作者：
O'Beirne, David
中科院分区：
文献类型：
--
作者：
Kenny, Olive;O'Beirne, David
研究了洗涤处理对最低加工卷心生菜中关键抗氧化剂保留的影响。将切碎的卷心生菜进行三种洗涤处理中的一种：家庭洗涤（自来水冲洗）、蒸馏水浸泡（水浸）或氯化水浸泡（氯浸）。随后将生菜包装在定向聚丙烯袋中，用 100% 氮气冲洗，并在 4°C 下储存。在生产当天和整个储存期间（8 天）对维生素 C（抗坏血酸和脱氢抗坏血酸）、总酚、总抗氧化剂、单个酚、单个类胡萝卜素、颜色测量和 pH 进行量化。发现不同组的抗氧化剂对洗涤处理的反应不同。没有观察到洗涤处理对总抗氧化活性、总酚类物质和单个酚类物质（菊苣酸、绿原酸和咖啡酸）水平的显着影响（P > 0.05）。个别类胡萝卜素最初受到洗涤处理的影响，国内洗涤的生菜保留了较高水平的叶黄素和β-胡萝卜素。抗坏血酸是受洗涤处理影响最大的抗氧化剂，家庭洗涤导致显着（P
The influence of washing treatment on the retention of key antioxidants in minimally processed iceberg lettuce was examined. Shredded iceberg lettuce was subjected to one of three washing treatments: a domestic wash (tap-rinsed), immersion in distilled water (water-dipped) or immersion in chlorinated water (chlorinedipped). Lettuce was subsequently packed in oriented polypropylene bags and flushed with 100% nitrogen and stored at 4 C. Vitamin C (ascorbic acid and dehydroascorbic acid), total phenols, total antioxidants, individual phenols, individual carotenoids, colour measurements and pH were quantified on production day and throughout the storage period (8 days). Different groups of antioxidants were found to differ in their response to washing treatments. No significant (P > 0.05) effects of washing treatment were observed on total antioxidant activity, total phenolics and on the levels of individual phenolics (chicoric acid, chlorogenic acid and caffeic acid). Individual carotenoids were initially affected by washing treatment, with higher levels of lutein and beta-carotene retained with domestic washed lettuce. Ascorbic acid was the antioxidant most affected by washing treatments with domestic washing resulting in significantly (P