Bioactive compounds and enzymatic activity in minimally processed eggplant packedunderactive modified atmosphere

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Data

2019-01-01

Autores

De Carvalho Mariano-Nasser, Flávia Aparecida [UNESP]
Borges, Cristine Vanz [UNESP]
Ramos, Juliana Arruda [UNESP]
Nasser, Mauricio Dominguez
Lundgren, Giovanna Alencar
Furlaneto, Karina Aparecida [UNESP]
Kovalski, Tânia Regina [UNESP]
Vieites, Rogério Lopes [UNESP]

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Resumo

The study aimed to assess bioactive compounds and polyphenoloxidase activity of minimally processed eggplants stored in different atmospheres. Eggplants (Solanum melongena L.; cv. Ciça) were minimally processed (MP), sanitized and treated with a 2% citric acid solution. They were packed in plastic containers (vacuum) of nylon + transparent polyethylene and submitted to modified atmospheres with the following concentrations of gases: control (atmospheric air), vacuum, 4% O 2 + 5% CO 2 ,4% O 2 + 6% CO 2 , 4% O 2 + 7% CO 2 , and 4% O 2 + 8% CO 2 , being stored in a cold chamber (5 ± 1 °C and 90 ± 1% relative humidity) for 10 days. The analyses consisted of the total phenolic compounds, total antioxidant activity, flavonoids, and polyphenoloxidase activity. The experimental design was a completely randomized design in a 6 × 6 factorial scheme (treatment vs. storage period). The data were submitted to analysis of variance and a regression analysis was performed for storage time. The active modified atmosphere with 8% CO 2 is effective in reducing the polyphenoloxidase activity in minimally processed eggplant. The contents of phenolic compounds and flavonoids of minimally processed eggplant decrease with storage.

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Bioactive compounds, Polyphenoloxidase, Solanum melongena L, Storage

Como citar

Semina:Ciencias Agrarias, v. 40, n. 1, p. 139-148, 2019.