Effect of water ozonation on the content of bioactive phenolic compounds and shelf-life of fresh coriander (Coriandrum sativum L.)

被引：1
作者：
Najda, Agnieszka [1 ]
Klimek, Kamila [1 ]
Buczkowska, Halina [1 ]
Balant, Sebastian [1 ]
Wrzesinska-Jedrusiak, Edyta [2 ]
机构：
[1] Uniwersytet Przyrodniczy Lublinie, Lublin, Poland
[2] Inst Technol Przyrodniczy O Poznan, Poznan, Poland
来源：
PRZEMYSL CHEMICZNY | 2019年 / 98卷 / 10期
关键词：
OZONE-INDUCED CHANGES; ANTIOXIDANT CAPACITY; QUALITY; RESIDUES; REDUCTION; CELERY; FRUIT; ACID;
D O I：
10.15199/62.2019.10.7
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Leaves of fresh coriander (Coriandrum sativum L.) were treated with 5, 10 or 15 ppm solns. of 03 and then subjected to microbiol., sensory (color, taste, texture) and chem. (content of chlorophyll, carotenoids, vitamin C, polyphenols and flavonoids) assessment after 0, 3, 6, and 9 days of storage. Content of the chlorophyll, carotenoids and vitamin C decreased during storage, while content of polyphenols increased noticeably. Antioxidant activity remained unchanged.
引用
收藏
页码：1566 / 1570
页数：5
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