Respiratory activity and phenolic compounds in pre-cut celery

Autores
Viña, Sonia Zulma; Chaves, Alicia Raquel
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of temperature on respiratory activity and total phenol and flavonoid contents in pre-cut celery was assessed within the 24 h following this minimal processing. To this end, celery petioles were cut as strips, conditioned in crystal polyethylene terephthalate trays covered with PVC film and stored at 0, 10 and 20 °C. Samples were removed at 0, 2, 4, 6 and 24 h after processing to analyse respiratory activity and concentrations of total phenols and flavones. For the samples kept at 0 °C for 24 h, chlorogenic acid was also determined, along with total flavonoids and antioxidant power. At this temperature, the total phenol contents remained basically constant, though at 10 °C it increased considerably two hours after applying the cutting stress. At 20 °C the increase observed was less important. The flavones, identified by HPLC in pre-cut celery were apigenin and luteolin, whose concentrations also increased between two to six hours after processing. However, exposure for 24 h at 0 °C produced a considerable decrease in total flavonoids.
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
FRESH-CUT VEGETABLES
RESPIRATORY INCREASE
TOTAL PHENOLS
FLAVONES
WOUNDING RESPONSE
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:11336/111673
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Respiratory activity and phenolic compounds in pre-cut celeryViña, Sonia ZulmaChaves, Alicia RaquelFRESH-CUT VEGETABLESRESPIRATORY INCREASETOTAL PHENOLSFLAVONESWOUNDING RESPONSEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of temperature on respiratory activity and total phenol and flavonoid contents in pre-cut celery was assessed within the 24 h following this minimal processing. To this end, celery petioles were cut as strips, conditioned in crystal polyethylene terephthalate trays covered with PVC film and stored at 0, 10 and 20 °C. Samples were removed at 0, 2, 4, 6 and 24 h after processing to analyse respiratory activity and concentrations of total phenols and flavones. For the samples kept at 0 °C for 24 h, chlorogenic acid was also determined, along with total flavonoids and antioxidant power. At this temperature, the total phenol contents remained basically constant, though at 10 °C it increased considerably two hours after applying the cutting stress. At 20 °C the increase observed was less important. The flavones, identified by HPLC in pre-cut celery were apigenin and luteolin, whose concentrations also increased between two to six hours after processing. However, exposure for 24 h at 0 °C produced a considerable decrease in total flavonoids.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; 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; ArgentinaElsevier2007-01info: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/11336/111673Viña, Sonia Zulma; Chaves, Alicia Raquel; Respiratory activity and phenolic compounds in pre-cut celery; Elsevier; Food Chemistry; 100; 4; 1-2007; 1654-16600308-81461873-7072CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S030881460600029Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2005.12.060info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:40:37Zoai:ri.conicet.gov.ar:11336/111673instacron: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:34982025-11-12 09:40:38.235CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Respiratory activity and phenolic compounds in pre-cut celery
title Respiratory activity and phenolic compounds in pre-cut celery
spellingShingle Respiratory activity and phenolic compounds in pre-cut celery
Viña, Sonia Zulma
FRESH-CUT VEGETABLES
RESPIRATORY INCREASE
TOTAL PHENOLS
FLAVONES
WOUNDING RESPONSE
title_short Respiratory activity and phenolic compounds in pre-cut celery
title_full Respiratory activity and phenolic compounds in pre-cut celery
title_fullStr Respiratory activity and phenolic compounds in pre-cut celery
title_full_unstemmed Respiratory activity and phenolic compounds in pre-cut celery
title_sort Respiratory activity and phenolic compounds in pre-cut celery
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 FRESH-CUT VEGETABLES
RESPIRATORY INCREASE
TOTAL PHENOLS
FLAVONES
WOUNDING RESPONSE
topic FRESH-CUT VEGETABLES
RESPIRATORY INCREASE
TOTAL PHENOLS
FLAVONES
WOUNDING RESPONSE
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 temperature on respiratory activity and total phenol and flavonoid contents in pre-cut celery was assessed within the 24 h following this minimal processing. To this end, celery petioles were cut as strips, conditioned in crystal polyethylene terephthalate trays covered with PVC film and stored at 0, 10 and 20 °C. Samples were removed at 0, 2, 4, 6 and 24 h after processing to analyse respiratory activity and concentrations of total phenols and flavones. For the samples kept at 0 °C for 24 h, chlorogenic acid was also determined, along with total flavonoids and antioxidant power. At this temperature, the total phenol contents remained basically constant, though at 10 °C it increased considerably two hours after applying the cutting stress. At 20 °C the increase observed was less important. The flavones, identified by HPLC in pre-cut celery were apigenin and luteolin, whose concentrations also increased between two to six hours after processing. However, exposure for 24 h at 0 °C produced a considerable decrease in total flavonoids.
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 The effect of temperature on respiratory activity and total phenol and flavonoid contents in pre-cut celery was assessed within the 24 h following this minimal processing. To this end, celery petioles were cut as strips, conditioned in crystal polyethylene terephthalate trays covered with PVC film and stored at 0, 10 and 20 °C. Samples were removed at 0, 2, 4, 6 and 24 h after processing to analyse respiratory activity and concentrations of total phenols and flavones. For the samples kept at 0 °C for 24 h, chlorogenic acid was also determined, along with total flavonoids and antioxidant power. At this temperature, the total phenol contents remained basically constant, though at 10 °C it increased considerably two hours after applying the cutting stress. At 20 °C the increase observed was less important. The flavones, identified by HPLC in pre-cut celery were apigenin and luteolin, whose concentrations also increased between two to six hours after processing. However, exposure for 24 h at 0 °C produced a considerable decrease in total flavonoids.
publishDate 2007
dc.date.none.fl_str_mv 2007-01
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/11336/111673
Viña, Sonia Zulma; Chaves, Alicia Raquel; Respiratory activity and phenolic compounds in pre-cut celery; Elsevier; Food Chemistry; 100; 4; 1-2007; 1654-1660
0308-8146
1873-7072
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111673
identifier_str_mv Viña, Sonia Zulma; Chaves, Alicia Raquel; Respiratory activity and phenolic compounds in pre-cut celery; Elsevier; Food Chemistry; 100; 4; 1-2007; 1654-1660
0308-8146
1873-7072
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/abs/pii/S030881460600029X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2005.12.060
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 12.976206

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