Study of the Antioxidant Potential of UV-Treated Vegetables

Nutraceuticals Pub Date : 2022-10-14 DOI:10.3390/nutraceuticals2040022

S. Ivanova, A. Prosekov

引用次数: 0

Abstract

The effect of UV-A irradiation (353 nm, 365 nm, and 400 nm) on the antioxidant properties of fresh vegetables (cucumbers, bell peppers, zucchinis) was investigated. This type of processing was found to increase the total content of phenolic compounds and flavonoids in vegetables. With a UV irradiation of 360 min at a wavelength of 365 nm, the greatest increase in antioxidant activity occurred in vegetable samples vs. untreated control samples. The total content of phenolic compounds increased by 34–58% and the content of flavonoids by 26–53% for various vegetable varieties. There was an increase in the activity of antioxidant enzymes (catalase up to 86%, peroxidase from 38%, polyphenol oxidase up to 74% depending on the variety of vegetables) after 360 min of exposure (p < 0.05). The results of the conducted studies indicate that post-harvest ultraviolet irradiation of vegetables has the potential to control the antioxidant characteristics of vegetables; however, additional research is needed to form a complete mechanism of this effect and create a technology for vegetable processing.

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紫外线处理蔬菜抗氧化能力的研究

研究了紫外线A辐射（353 nm、365 nm和400 nm）对新鲜蔬菜（黄瓜、甜椒、西葫芦）抗氧化性能的影响。发现这种类型的加工可以增加蔬菜中酚类化合物和黄酮类化合物的总含量。在波长为365nm的360分钟紫外线照射下，与未处理的对照样品相比，蔬菜样品的抗氧化活性增加最大。不同蔬菜品种的酚类化合物总含量增加了34–58%，黄酮类化合物含量增加了26–53%。暴露360分钟后，抗氧化酶（过氧化氢酶高达86%，过氧化物酶从38%，多酚氧化酶高达74%，具体取决于蔬菜品种）的活性增加（p<0.05）；然而，还需要进一步的研究来形成这种效应的完整机制，并创造一种蔬菜加工技术。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Nutraceuticals

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