Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry
In this study, the impact of four food disinfectants including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone with industrial doses on the concentration of biothiol compounds γ-glutamylcysteinylglycine (GSH) and cystein (CYS) in strawberry was investigated for 1, 5, 15, 30, and 60 or 120 min. Additionally, the amount of oxidized glutathione (GSSG) was analyzed for calculation of the GSH/GSSG ratio as an indicator of oxidative stress. After this treatment, thiol contents of strawberry samples were examined using high-performance liquid chromatography (HPLC) technique. According to the results of measurements, free chlorine treatment for only 60 min significantly decreased CYS content in strawberry (p < 0.05). A significant decline in the GSH/GSSG ratio was also observed when H2O2 was applied for all time intervals except for 1 min (p < 0.05). However, aqueous-phase ozone treatment did not significantly affect the thiol levels (p < 0.05). In conclusion, this study may provide optimum disinfection methods for strawberry to minimize loss of beneficial biothiols.
O. Demirkol et al., "Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry," Journal of Agricultural and Food Chemistry, American Chemical Society (ACS), Oct 2008.
The definitive version is available at https://doi.org/10.1021%2Fjf802209t
Civil, Architectural and Environmental Engineering
Keywords and Phrases
Antioxidants; Chlorine; Hydrogen peroxide
Article - Journal
© 2008 American Chemical Society (ACS), All rights reserved.