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

Park, Lee, and Lee: Vitamin C and antioxidant capacity stability in cherry and romaine during storage at different temperatures

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.

Figures and Tables

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.

jnh-49-51-g001
Fig. 2

Changes in weight loss of material depending on storage temperature and period; (A) cherry, (B) romaine

jnh-49-51-g002
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.

jnh-49-51-g003
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.

jnh-49-51-g004
Table 1

Experimental temperature

jnh-49-51-i001
Table 2

Changes in DPPH activity (%) of romaine depending on storage temperature and period

jnh-49-51-i002

ab Different superscript letters indicate the comparison with significant differences according storage temperature within the same period by ANOVA test at p < 0.05.

Notes

This work was supported by grants of Samsung Electronics.

References

1. Hu FB. Plant-based foods and prevention of cardiovascular disease: an overview. Am J Clin Nutr. 2003; 78:544S–551S.
crossref
2. He FJ, Nowson CA, Lucas M, MacGregor GA. Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies. J Hum Hypertens. 2007; 21(9):717–728.
crossref
3. Riboli E, Norat T. Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk. Am J Clin Nutr. 2003; 78:559S–569S.
crossref
4. Steinmetz KA, Potter JD. Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc. 1996; 96(10):1027–1039.
5. Kayama Y, Raaz U, Jagger A, Adam M, Schellinger IN, Sakamoto M, Suzuki H, Toyama K, Spin JM, Tsao PS. Diabetic cardiovascular disease induced by oxidative stress. Int J Mol Sci. 2015; 16(10):25234–25263.
crossref
6. Markowska A, Mardas M, Gajdzik E, Zagrodzki P, Markowska J. Oxidative stress markers in uterine fibroids tissue in pre- and postmenopausal women. Clin Exp Obstet Gynecol. 2015; 42(6):725–729.
7. Chen J, Leskov IL, Yurdagul A Jr, Thiel B, Kevil CG, Stokes KY, Orr AW. Recruitment of the adaptor protein Nck to PECAM-1 couples oxidative stress to canonical NF-κB signaling and inflammation. Sci Signal. 2015; 8(365):ra20.
crossref
8. Zhang H, Davies KJ, Forman HJ. Oxidative stress response and Nrf2 signaling in aging. Free Radic Biol Med. 2015; 88(Pt B):314–336.
crossref
9. Mazzone T. Intensive glucose lowering and cardiovascular disease prevention in diabetes: reconciling the recent clinical trial data. Circulation. 2010; 122(21):2201–2211.
10. Kim YM, Pae HO, Park JE, Lee YC, Woo JM, Kim NH, Choi YK, Lee BS, Kim SR, Chung HT. Heme oxygenase in the regulation of vascular biology: from molecular mechanisms to therapeutic opportunities. Antioxid Redox Signal. 2011; 14(1):137–167.
crossref
11. Schiffrin EL. Mechanisms of remodelling of small arteries, antihypertensive therapy and the immune system in hypertension. Clin Invest Med. 2015; 38(6):E394–E402.
crossref
12. Dabhi B, Mistry KN. Oxidative stress and its association with TNF-α-308 G/C and IL-1α-889 C/T gene polymorphisms in patients with diabetes and diabetic nephropathy. Gene. 2015; 562(2):197–202.
crossref
13. Park WB, Kim DS. Changes of contents of β-carotene and vitamin c and antioxidative activities of juice of Angelica keiskei Koidz stored at different conditions. Korean J Food Sci Technol. 1995; 27(3):375–379.
14. Choi HG, Kang NJ, Moon BY, Kwon JK, Rho IR, Park KS, Lee SY. Changes in fruit quality and antioxidant activity depending on ripening levels, storage temperature, and storage periods in strawberry cultivars. Korean J Hort Sci Technol. 2013; 31(2):194–202.
crossref
15. Rahman MS, Al-Rizeiqi MH, Guizani N, Al-Ruzaiqi MS, Al-Aamri AH, Zainab S. Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures. J Food Sci Technol. 2015; 52(3):1691–1697.
crossref
16. Cordenunsi BR, Genovese MI, do Nascimento JR, Hassimotto NM, dos Santos RJ, Lajolo FM. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chem. 2005; 91(1):113–121.
crossref
17. Llorach R, Martínez-Sánchez A, Tomás-Barberán FA, Gil MI, Ferreres F. Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chem. 2008; 108(3):1028–1038.
crossref
18. Ferretti G, Bacchetti T, Belleggia A, Neri D. Cherry antioxidants: from farm to table. Molecules. 2010; 15(10):6993–7005.
crossref
19. Bosch R, Philips N, Suárez-Pérez JA, Juarranz A, Devmurari A, Chalensouk-Khaosaat J, González S. Mechanisms of photoaging and cutaneous photocarcinogenesis, and photoprotective strategies with phytochemicals. Antioxidants (Basel). 2015; 4(2):248–268.
crossref
20. Youn AR, Kwon KH, Kim BS, Noh BS, Cha HS. Quality changes in Rubus coreanus Miquel during frozen storage. Korean J Food Preserv. 2009; 16(5):618–622.
21. Zeng W, Vorst K, Brown W, Marks BP, Jeong S, Pérez-Rodríguez F, Ryser ET. Growth of Escherichia coli O157:H7 and Listeria monocytogenes in packaged fresh-cut romaine mix at fluctuating temperatures during commercial transport, retail storage, and display. J Food Prot. 2014; 77(2):197–206.
crossref
22. Luo Y, He Q, McEvoy JL. Effect of storage temperature and duration on the behavior of Escherichia coli O157:H7 on packaged fresh-cut salad containing romaine and iceberg lettuce. J Food Sci. 2010; 75(7):M390–M397.
crossref
23. Oliveira M, Usall J, Solsona C, Alegre I, Viñas I, Abadias M. Effects of packaging type and storage temperature on the growth of foodborne pathogens on shredded 'Romaine' lettuce. Food Microbiol. 2010; 27(3):375–380.
crossref
24. Lee KH, Kim KS, Kim MH, Shin SR, Yoon KY. Studies on the softening of strawberry during circulation and storage changes of cell wall components, protein and enzymes during ripening. J Korean Soc Food Sci Nutr. 1998; 27(1):29–34.
25. Kim JY, Kim HJ, Lim GO, Jang SA, Song KB. Effect of combined treatment of ultraviolet-c with aqueous chlorine dioxide or fumaric acid on the postharvest quality of strawberry fruit "Flamengo" during storage. J Korean Soc Food Sci Nutr. 2010; 39(1):138–145.
crossref
26. Lee HJ, Yoon YG, Yang YJ. Optimal storage temperature for maintaining the postharvest quality. Korean J Hort Sci Technol. 2010; 28(S1):111.
27. Slinkard K, Singleton VL. Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic. 1977; 28(1):49–55.
28. Nabavi SM, Ebrahimzadeh MA, Nabavi SF, Hamidinia A, Bekhradnia AR. Determination of antioxidant activity, phenol and flavonoid content of Parrotia persica Mey. Pharmacol. 2008; 2:560–567.
29. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature. 1958; 181(4617):1199–1200.
crossref
30. Kim JH, Gu JR, Kim GH, Choi SG, Yang JY. Effect of storage temperature on the quality of tomato. Korean J Food Nutr. 2010; 23(3):428–433.
31. Kevers C, Falkowski M, Tabart J, Defraigne JO, Dommes J, Pincemail J. Evolution of antioxidant capacity during storage of selected fruits and vegetables. J Agric Food Chem. 2007; 55(21):8596–8603.
crossref
32. Serrano M, Díaz-Mula HM, Zapata PJ, Castillo S, Guillén F, Martínez-Romero D, Valverde JM, Valero D. Maturity stage at harvest determines the fruit quality and antioxidant potential after storage of sweet cherry cultivars. J Agric Food Chem. 2009; 57(8):3240–3246.
crossref
33. Gonçalves B, Landbo AK, Knudsen D, Silva AP, Moutinho-Pereira J, Rosa E, Meyer AS. Effect of ripeness and postharvest storage on the phenolic profiles of Cherries (Prunus avium L.). J Agric Food Chem. 2004; 52(3):523–530.
crossref
34. Wang SY. Effect of pre-harvest conditions on antioxidant capacity in fruits. Acta Hortic. 2006; 712:299–305.
crossref
35. Thomas P, Oke MS. Technical note: Vitamin C content and distribution in mangoes during ripening. J Food Technol. 1980; 15(6):669–672.
crossref
36. Hossain MA, Rana MM, Kimura Y, Roslan HA. Changes in biochemical characteristics and activities of ripening associated enzymes in mango fruit during the storage at different temperatures. BioMed Res Int. 2014; 2014:232969.
crossref
37. Zhan L, Hu J, Ai Z, Pang L, Li Y, Zhu M. Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia). Food Chem. 2013; 136(1):273–278.
crossref
38. Park WS, Kim HJ, Chung HJ, Chun MS, Kim ST, Seo SY, Lim SH, Jeong YH, Chun JW, An SK, Ahn MJ. Changes in carotenoid and anthocyanin contents, as well as antioxidant activity during storage of lettuce. J Korean Soc Food Sci Nutr. 2015; 44(9):1325–1332.
crossref
TOOLS
Similar articles