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| Title: | Impact of food disinfection on beneficial biothiol contents in strawberry |
| Author (s): | Demirkol, Omca Cagri-Mehmetoglu, Arzu Qiang, Zhimin Ercal, Nuran Adams, Craig D. |
| Department/Lab Affiliations: | Center for Environmental Science and Technology (CEST) Chemistry Civil, Architectural & Environmental Engineering Environmental Research Center |
| Keywords: | biothiol disinfection ozone strawberry |
| Subject Terms: | Antioxidants. Chlorine. Hydrogen peroxide. |
| Issue Date: | 2008-10 |
| Publisher: | American Chemical Society ACS |
| Citation: | Demirkol, Omca, Arzu Cagri-Mehmetoglu, Zhimin Qiang, Nuran Ercal, and Craig Adams. "Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry". J. Agric. Food Chem., 56(21)(October 2008):10414-10421. |
| Abstract: | 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. |
| Type: | Article - Journal text |
| In Title: | Journal of Agricultural and Food Chemistry |
| Copyright Notice: | This material is presented to ensure timely dissemination of scholarly and technical work. Copyright and all rights therein are retained by authors or by other copyright holders. All persons copying this information are expected to adhere to the terms and constraints invoked by each author's copyright. In most cases, these works may not be reposted without the explicit permission of the copyright holder. Pre-print: author cannot archive; Post-print: author cannot archive; FULL COPYRIGHT INFORMATION: |
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| title | Impact of food disinfection on beneficial biothiol contents in strawberry |
| contributor.author | Demirkol, Omca |
| contributor.author | Cagri-Mehmetoglu, Arzu |
| contributor.author | Qiang, Zhimin |
| contributor.author | Ercal, Nuran |
| contributor.author | Adams, Craig D. |
| contributor.deptlab | Center for Environmental Science and Technology (CEST) |
| contributor.deptlab | Chemistry |
| contributor.deptlab | Civil, Architectural & Environmental Engineering |
| contributor.deptlab | Environmental Research Center |
| subject | biothiol |
| subject | disinfection |
| subject | ozone |
| subject | strawberry |
| subject.LCSH | Antioxidants. |
| subject.LCSH | Chlorine. |
| subject.LCSH | Hydrogen peroxide. |
| date.issued | 2008-10 |
| publisher | American Chemical Society ACS |
| identifier.citation | Demirkol, Omca, Arzu Cagri-Mehmetoglu, Zhimin Qiang, Nuran Ercal, and Craig Adams. "Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry". J. Agric. Food Chem., 56(21)(October 2008):10414-10421. |
| identifier.pub.URI | |
| description.abstract | 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. |
| type | Article - Journal |
| type.DCMIType | text |
| type.status | Postprint |
| relation.isPartOf | Journal of Agricultural and Food Chemistry |
| rights | This material is presented to ensure timely dissemination of scholarly and technical work. Copyright and all rights therein are retained by authors or by other copyright holders. All persons copying this information are expected to adhere to the terms and constraints invoked by each author's copyright. In most cases, these works may not be reposted without the explicit permission of the copyright holder. |
| rights | Pre-print: author cannot archive; Post-print: author cannot archive; |
| rights.URI | |
| rights.URI | |
| identifier.persist.URI | |
| date.available | 2008-11-24T20:55:55Z |