Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)

Autores
Viña, Sonia Zulma; Chaves, Alicia Raquel
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work studies the effect of two types of heat treatment, dry air at 48 C for 1 h and water immersion at 50 C for 90 s, and of storage time at 0 C on a number of quality parameters for pre-cut celery: browning potential, soluble phenols content, total flavonoids, chlorogenic acid, ascorbic acid and antioxidant capacity. Pre-cut celery was placed in crystal polyethylene terephthalate trays covered with polyvinyl chloride film. Samples were taken after 0, 1, 7, 14 and 21 storage days. Treatments reduced browning potential and chlorogenic acid content and, in addition, allowed ascorbic acid concentration to be retained for a longer time. For this reason, the application of heat treatments in minimally processed celery would be beneficial
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
ANTIOXIDANT ACTIVITY
APIUM GRAVEOLENS L.
CONTROLLED STRESS
FRESH CUT VEGETABLES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/158469
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)Viña, Sonia ZulmaChaves, Alicia RaquelANTIOXIDANT ACTIVITYAPIUM GRAVEOLENS L.CONTROLLED STRESSFRESH CUT VEGETABLEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work studies the effect of two types of heat treatment, dry air at 48 C for 1 h and water immersion at 50 C for 90 s, and of storage time at 0 C on a number of quality parameters for pre-cut celery: browning potential, soluble phenols content, total flavonoids, chlorogenic acid, ascorbic acid and antioxidant capacity. Pre-cut celery was placed in crystal polyethylene terephthalate trays covered with polyvinyl chloride film. Samples were taken after 0, 1, 7, 14 and 21 storage days. Treatments reduced browning potential and chlorogenic acid content and, in addition, allowed ascorbic acid concentration to be retained for a longer time. For this reason, the application of heat treatments in minimally processed celery would be beneficialFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley Blackwell Publishing, Inc2007-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/158469Viña, Sonia Zulma; Chaves, Alicia Raquel; Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.); Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 43; 1; 12-2007; 44-510950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2006.01380.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2006.01380.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:25:23Zoai:ri.conicet.gov.ar:11336/158469instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:25:24.024CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
title Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
spellingShingle Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
Viña, Sonia Zulma
ANTIOXIDANT ACTIVITY
APIUM GRAVEOLENS L.
CONTROLLED STRESS
FRESH CUT VEGETABLES
title_short Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
title_full Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
title_fullStr Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
title_full_unstemmed Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
title_sort Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
dc.creator.none.fl_str_mv Viña, Sonia Zulma
Chaves, Alicia Raquel
author Viña, Sonia Zulma
author_facet Viña, Sonia Zulma
Chaves, Alicia Raquel
author_role author
author2 Chaves, Alicia Raquel
author2_role author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
APIUM GRAVEOLENS L.
CONTROLLED STRESS
FRESH CUT VEGETABLES
topic ANTIOXIDANT ACTIVITY
APIUM GRAVEOLENS L.
CONTROLLED STRESS
FRESH CUT VEGETABLES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work studies the effect of two types of heat treatment, dry air at 48 C for 1 h and water immersion at 50 C for 90 s, and of storage time at 0 C on a number of quality parameters for pre-cut celery: browning potential, soluble phenols content, total flavonoids, chlorogenic acid, ascorbic acid and antioxidant capacity. Pre-cut celery was placed in crystal polyethylene terephthalate trays covered with polyvinyl chloride film. Samples were taken after 0, 1, 7, 14 and 21 storage days. Treatments reduced browning potential and chlorogenic acid content and, in addition, allowed ascorbic acid concentration to be retained for a longer time. For this reason, the application of heat treatments in minimally processed celery would be beneficial
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description This work studies the effect of two types of heat treatment, dry air at 48 C for 1 h and water immersion at 50 C for 90 s, and of storage time at 0 C on a number of quality parameters for pre-cut celery: browning potential, soluble phenols content, total flavonoids, chlorogenic acid, ascorbic acid and antioxidant capacity. Pre-cut celery was placed in crystal polyethylene terephthalate trays covered with polyvinyl chloride film. Samples were taken after 0, 1, 7, 14 and 21 storage days. Treatments reduced browning potential and chlorogenic acid content and, in addition, allowed ascorbic acid concentration to be retained for a longer time. For this reason, the application of heat treatments in minimally processed celery would be beneficial
publishDate 2007
dc.date.none.fl_str_mv 2007-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/158469
Viña, Sonia Zulma; Chaves, Alicia Raquel; Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.); Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 43; 1; 12-2007; 44-51
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/158469
identifier_str_mv Viña, Sonia Zulma; Chaves, Alicia Raquel; Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.); Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 43; 1; 12-2007; 44-51
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2006.01380.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2006.01380.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082688161677312
score 13.22299

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