Plasma-oxidative Degradation of Polyphenolics - Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing

被引：12

作者：

Grzegorzewski, F. ^{[1
,2
]}

Schlueter, O. ^{[2
]}

Ehlbeck, J. ^{[3
]}

Weltmann, K-D ^{[3
]}

Geyer, M. ^{[2
]}

Kroh, L. W. ^{[1
]}

Rohn, S. ^{[1
]}

机构：

[1] Tech Univ Berlin, Chair Food Chem & Anal, Dept Food Technol & Food Chem, D-13355 Berlin, Germany

[2] Leibniz Inst Agr Engn Potsdam Bornim, D-14469 Potsdam, Germany

[3] Leibniz Inst Plasma Sci & Technol, D-17489 Greifswald, Germany

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2009年 / 27卷

关键词：

non-thermal plasma; Atmospheric Pressure Plasma Jet (APPJ); flavonoids; oxidation; ANTIOXIDANT ACTIVITIES; FLAVONOIDS; SCAVENGERS; QUERCETIN;

D O I：

10.17221/1107-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Non-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of the treated surface. To elucidate the influence of highly reactive plasma-immanent species on the stability and chemical behaviour of phytochemicals, several polyphenolics were exposed to an atmospheric pressure plasma jet (APPJ). The selected flavonoids are ideal target compounds due to their antioxidant activity protecting cells against the damaging effects of reactive oxygen species such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. Reactions were carried out at various radio-frequency voltages, using Ar as a feeding gas. Degradation was followed by reversed-phase high-performance liquid chromatography.

引用

页码：S35 / S39

页数：5

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