Fine monitoring of major phenolic compounds in lettuce and escarole leaves during storage
| Autor: | Florence Charles, Véronique Vidal, Sandrine Laurent, Huguette Sallanon |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
030309 nutrition & dietetics
Biophysics Color Lactuca Phenylalanine ammonia-lyase Ascorbic Acid Asteraceae Shelf life 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Cichorium endivia Chlorogenic acid Phenols Vegetables Browning Phenylalanine Ammonia-Lyase Plant Proteins Pharmacology 0303 health sciences biology Chemistry Plant Extracts 04 agricultural and veterinary sciences Cell Biology Lettuce biology.organism_classification Ascorbic acid 040401 food science Plant Leaves Horticulture Food Storage Polyphenol Food Science |
| Zdroj: | Journal of food biochemistry. 43(2) |
| ISSN: | 1745-4514 |
| Popis: | Two varieties of lettuce (Lactuca sativa L. var. crispa and capitata) and one variety of escarole (Cichorium endivia var. latifolium) were chosen due to their different browning sensitivity during storage as minimally processed products. The changes in the compositions and contents of the primary polyphenolic compounds were investigated during the first few hours of storage and then after 1, 2, 3, and 6 days of storage at 6°C and revealed sharp variations. Browning development, activity of phenylalanine ammonia lyase, and concentration of ascorbic acid were also examined during storage. The content of chicoric acid, which was the most abundant phenolic compound, varied substantially during the first 24 hr of storage and between the different varieties. Oak leaf lettuce, which was the most sensitive variety to browning, was characterized by a higher maintained chicoric acid level with a constant decreased chlorogenic acid level during the storage period. PRACTICAL APPLICATIONS: Browning development is responsible for the short shelf life of minimally processed vegetables, such as lettuce (Lactuca sativa). Polyphenolic compounds, as substrates of enzymatic reactions, are involved in the browning susceptibility of leaves. Comparisons of the profiles and contents of these compounds in different leaves showed dramatic variations during storage. This study provides additional information to better control, optimize minimally processed produce and select more suitable leaves for the fresh-cut industry. |
| Databáze: | OpenAIRE |
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