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Impact of ozonation process on the level of selected oxidative stress markers in raspberries stored at room temperature

Author:
Piechowiak, Tomasz, Balawejder, Maciej
Source:
Food chemistry 2019 v.298 pp. 125093
ISSN:
0308-8146
Subject:
ambient temperature, ascorbate peroxidase, fruits, hydrogen peroxide, oxidative stress, ozonation, ozone, phenylalanine ammonia-lyase, raspberries, storage temperature, superoxide anion, superoxide dismutase
Abstract:
The purpose of this study was to investigate the impact of ozonation process on the level of oxidative stress markers in raspberries stored at room temperature. Raspberry fruit was ozonated with an ozone concentration of 8–10 ppm for 30 min, every 12 h, for 72 h of storage at room temperature. Research showed that ozonated raspberries were characterized by higher activity of superoxide dismutase, ascorbate peroxidase and phenylalanine ammonia-lyase. In turn, the ability to generate superoxide anion radical and hydrogen peroxide by ozone-treated fruit was significantly lower than in the control sample due to higher activities of ROS detoxification systems.
Agid:
6485100