Journal List > J Nutr Health > v.49(1) > 1081475

J Nutr Health. 2016 Feb;49(1):51-58. Korean.
Published online February 29, 2016.  https://doi.org/10.4163/jnh.2016.49.1.51
© 2016 The Korean Nutrition Society
Vitamin C and antioxidant capacity stability in cherry and romaine during storage at different temperatures
Hee Jung Park,1 Myung Joo Lee,2 and Hye Ran Lee3
1Department of Foods and Nutrition, Kookmin University, Seoul 02707, Korea.
2Refrigerator Technical Expert lab, Samsung Electronics, Suwon 16677, Korea.
3Department of Food and Nutrition, Baewha Women's University, Seoul 03039, Korea.

To whom correspondence should be addressed. tel: +82-2-910-5490, Email: heejp@kookmin.ac.kr
Received February 03, 2016; Revised February 19, 2016; Accepted February 22, 2016.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


Abstract

Purpose

The aim of this work was to study the change in antioxidant activity depending on storage temperature and storage period in romaine and cherry.

Methods

The plant material was stored at 0.7 ± 0.6℃, 3.5 ± 2.8℃, and 4.7 ± 1.4℃. Cherry and romaine were stored for a period of 9 days and 7 days, respectively. The cherry was taken from each group of samples at regular intervals of days and the romaine was taken from each group of samples at regular intervals of 2days. Vitamin C, total polyphenol, and total flavonoid stability and antioxidant capacity including DPPH, total antioxidant capacity (TAC) were measured.

Results

For cherry, the levels of TAC and flavonoid were higher at the 0.7 ± 0.6℃ condition than other conditions (p < 0.05). The polyphenol and vitamin C levels were not significantly different among storage conditions. In the case of romaine, the level of TAC was highly preserved until 7 days at the 0.7 ± 0.6℃ condition. Vitamin C level was significantly lower at the 3.5 ± 2.8℃ condition (p < 0.05). DPPH activity was highest at the 0.7 ± 0.6℃ condition (p < 0.05). DPPH activity was shown in order of 0.7 ± 0.6℃ > 4.7 ± 1.4℃ > 3.5 ± 2.8℃.

Conclusion

The results indicated that the narrow differences and fluctuation in temperature were associated with antioxidant capacity and it might enhance the nutritional shelf life of vegetables and fruits.

Keywords: vitamin C; antioxidative activities; storage condition; cherry; romaine

Figures


Fig. 1
Changes in the external quality of material depending on storage temperature and period (A) cherry, (B) romaine. Cherry and romaine started to wilt day3 and day1, respectively.
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Fig. 2
Changes in weight loss of material depending on storage temperature and period; (A) cherry, (B) romaine
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Fig. 3
Changes in antioxidant activity of cherry depending on storage temperature and period. ab Different superscript letters indicate the comparison with significant differences according to storage temperature within the same period by ANOVA test at p < 0.05.
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Fig. 4
Changes in antioxidant activity of romaine depending on storage temperature and period. ab Different superscript letters indicate the comparison with significant differences according to storage temperature within the same period by ANOVA test at p < 0.05.
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Tables


Table 1
Experimental temperature
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Table 2
Changes in DPPH activity (%) of romaine depending on storage temperature and period
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Notes

This work was supported by grants of Samsung Electronics.

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