Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)

Autores
Curutchet, Ana; Dellacassa, Eduardo; Ringuelet, Jorge A.; Chaves, Alicia Raquel; Viña, Sonia Zulma
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight loss, surface colour, total chlorophyll, carotenoids, browning potential, total phenols, flavonoids, radical-scavenging activity, ascorbic acid and essential oil yield and composition were analysed. Respiratory activity of peppermint and spearmint samples diminished moderately (42% and 28%, respectively) after 21 days at 0 C. A slight modification of the internal atmosphere was achieved. Surface colour, chlorophyll, carotenoid and antioxidant compounds remained almost constant. The yield of essential oil did not change or it showed an apparent increase after 21 days at 0 C, depending on plant growth stage. The characteristic flavour components of peppermint (menthone and menthol) increased, while the contents of the main constituents of spearmint essential oil showed minor variations after storage. The conditions assayed for packaging and storing fresh-cut mints were adequate to achieve a relatively long shelf life and they retained their antioxidant properties.
Fil: Curutchet, Ana. Laboratorio Tecnológico del Uruguay; Uruguay
Fil: Dellacassa, Eduardo. Universidad de la República; Uruguay
Fil: Ringuelet, Jorge A.. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; 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
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. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Materia
Culinary herbs
Mentha spp
Refrigerated storage
Antioxidant compounds
Essential oils
Monoterpenoids
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:11336/87966
Acceder
id CONICETDig_bcb929762dbd336feff1259b916f0da9
oai_identifier_str oai:ri.conicet.gov.ar:11336/87966
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)Curutchet, AnaDellacassa, EduardoRinguelet, Jorge A.Chaves, Alicia RaquelViña, Sonia ZulmaCulinary herbsMentha sppRefrigerated storageAntioxidant compoundsEssential oilsMonoterpenoidshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight loss, surface colour, total chlorophyll, carotenoids, browning potential, total phenols, flavonoids, radical-scavenging activity, ascorbic acid and essential oil yield and composition were analysed. Respiratory activity of peppermint and spearmint samples diminished moderately (42% and 28%, respectively) after 21 days at 0 C. A slight modification of the internal atmosphere was achieved. Surface colour, chlorophyll, carotenoid and antioxidant compounds remained almost constant. The yield of essential oil did not change or it showed an apparent increase after 21 days at 0 C, depending on plant growth stage. The characteristic flavour components of peppermint (menthone and menthol) increased, while the contents of the main constituents of spearmint essential oil showed minor variations after storage. The conditions assayed for packaging and storing fresh-cut mints were adequate to achieve a relatively long shelf life and they retained their antioxidant properties.Fil: Curutchet, Ana. Laboratorio Tecnológico del Uruguay; UruguayFil: Dellacassa, Eduardo. Universidad de la República; UruguayFil: Ringuelet, Jorge A.. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; 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; ArgentinaFil: 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. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaElsevier2014-01-15info: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/11336/87966Curutchet, Ana; Dellacassa, Eduardo; Ringuelet, Jorge A.; Chaves, Alicia Raquel; Viña, Sonia Zulma; Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata); Elsevier; Food Chemistry; 143; 15-1-2014; 231-2380308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814613010467info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2013.07.117info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:37Zoai:ri.conicet.gov.ar:11336/87966instacron: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:34982025-09-03 09:52:38.062CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)
title Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)
spellingShingle Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)
Curutchet, Ana
Culinary herbs
Mentha spp
Refrigerated storage
Antioxidant compounds
Essential oils
Monoterpenoids
title_short Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)
title_full Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)
title_fullStr Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)
title_full_unstemmed Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)
title_sort Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)
dc.creator.none.fl_str_mv Curutchet, Ana
Dellacassa, Eduardo
Ringuelet, Jorge A.
Chaves, Alicia Raquel
Viña, Sonia Zulma
author Curutchet, Ana
author_facet Curutchet, Ana
Dellacassa, Eduardo
Ringuelet, Jorge A.
Chaves, Alicia Raquel
Viña, Sonia Zulma
author_role author
author2 Dellacassa, Eduardo
Ringuelet, Jorge A.
Chaves, Alicia Raquel
Viña, Sonia Zulma
author2_role author
author
author
author
dc.subject.none.fl_str_mv Culinary herbs
Mentha spp
Refrigerated storage
Antioxidant compounds
Essential oils
Monoterpenoids
topic Culinary herbs
Mentha spp
Refrigerated storage
Antioxidant compounds
Essential oils
Monoterpenoids
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight loss, surface colour, total chlorophyll, carotenoids, browning potential, total phenols, flavonoids, radical-scavenging activity, ascorbic acid and essential oil yield and composition were analysed. Respiratory activity of peppermint and spearmint samples diminished moderately (42% and 28%, respectively) after 21 days at 0 C. A slight modification of the internal atmosphere was achieved. Surface colour, chlorophyll, carotenoid and antioxidant compounds remained almost constant. The yield of essential oil did not change or it showed an apparent increase after 21 days at 0 C, depending on plant growth stage. The characteristic flavour components of peppermint (menthone and menthol) increased, while the contents of the main constituents of spearmint essential oil showed minor variations after storage. The conditions assayed for packaging and storing fresh-cut mints were adequate to achieve a relatively long shelf life and they retained their antioxidant properties.
Fil: Curutchet, Ana. Laboratorio Tecnológico del Uruguay; Uruguay
Fil: Dellacassa, Eduardo. Universidad de la República; Uruguay
Fil: Ringuelet, Jorge A.. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; 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
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. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
description The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight loss, surface colour, total chlorophyll, carotenoids, browning potential, total phenols, flavonoids, radical-scavenging activity, ascorbic acid and essential oil yield and composition were analysed. Respiratory activity of peppermint and spearmint samples diminished moderately (42% and 28%, respectively) after 21 days at 0 C. A slight modification of the internal atmosphere was achieved. Surface colour, chlorophyll, carotenoid and antioxidant compounds remained almost constant. The yield of essential oil did not change or it showed an apparent increase after 21 days at 0 C, depending on plant growth stage. The characteristic flavour components of peppermint (menthone and menthol) increased, while the contents of the main constituents of spearmint essential oil showed minor variations after storage. The conditions assayed for packaging and storing fresh-cut mints were adequate to achieve a relatively long shelf life and they retained their antioxidant properties.
publishDate 2014
dc.date.none.fl_str_mv 2014-01-15
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/11336/87966
Curutchet, Ana; Dellacassa, Eduardo; Ringuelet, Jorge A.; Chaves, Alicia Raquel; Viña, Sonia Zulma; Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata); Elsevier; Food Chemistry; 143; 15-1-2014; 231-238
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/87966
identifier_str_mv Curutchet, Ana; Dellacassa, Eduardo; Ringuelet, Jorge A.; Chaves, Alicia Raquel; Viña, Sonia Zulma; Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata); Elsevier; Food Chemistry; 143; 15-1-2014; 231-238
0308-8146
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://www.sciencedirect.com/science/article/pii/S0308814613010467
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2013.07.117
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 Elsevier
publisher.none.fl_str_mv Elsevier
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
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score 13.13397

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