Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots

Autores
Valerga, Lucia; Gonzalez, Roxana Elizabeth; Mauricci, Mariano Tomas; Concellón, Analía; Cavagnaro, Pablo
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Previous studies have demonstrated that postharvest UVC radiation can increase antioxidant status in orange carrots, but the response to UVC in other carrot colors is unclear. This study investigated the effect of postharvest UVC radiation (8 kJ m 2) on the concentration of total phenolics (TP), total hydroxycinnamic acids (HI), chlorogenic acid (CGA), anthocyanin content and composition, and antioxidant capacity (AOX) in whole-, peeland sliced roots of an orange-, a white-, and three purple-rooted cultivars during storage at 20 ◦C. Results revealed that the UVC radiation, the root color phenotype, the carrot genotype within a particular root color, the degree of root processing, the storage time, and the type and color of individual root tissues all influenced TP, HI, CGA, and AOX levels, but not anthocyanin content and composition. UVC radiation significantly increased the level of non-anthocyanin phenolics (p < 0.05) up to 2.9, 2.8, 2.3, and 2.6-folds (reaching TP concentrations of 2694–4767 mg kg 1, depending on the cultivar, with HI and CGA accounting for 83–100% and 40–44% of the TP content, respectively); and AOX up to 2.4, 1.9, 2.2, and 2.7-folds, relative to UVC-untreated controls, for orange, white, purple-orange, and purple-yellow carrots, respectively. Conversely, a cultivar with solid purple root revealed no increase in phenolics and AOX levels due to the UVC. Tissue-specific analysis in UVC-treated slices of orange and purple-orange carrots evidenced differences between the outer and inner root tissues, as well as between purple and orange tissues of the same root, revealing significant increases in phenolics and AOX levels in orange but not purple tissue. Additional experiments that examined the role of anthocyanins in the carrot response to UVC revealed that these pigments inhibited the UVC-induced upregulation of phenolic acids biosynthesis in a dose-dependent fashion, presumably due their photoprotective roles as antioxidant and lightabsorbing agents. Altogether, our data suggest variable potential for increasing nutraceutical value in different carrot colors by UVC radiation.
EEA Mendoza
Fil: Valerga, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Valerga, Lucía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: González, Roxana E. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: González, Roxana E. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Mauricci, Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mauricci, Mariano. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Concellón, Analía. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina
Fil: Concellón, Analía. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Cavagnaro, Pablo F. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cavagnaro, Pablo F. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Cavagnaro, Pablo F. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fuente
Postharvest Biology and Technology 211 : 112882. (May 2024)
Materia
Zanahoria
Variedades
Compuestos Fenólicos
Estrés Abiótico
Carrots
Varieties
Phenolic Compounds
Abiotic Stress
Zanahoria Morada
Zanahoria Blanca
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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oai_identifier_str oai:localhost:20.500.12123/20414
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network_name_str INTA Digital (INTA)
spelling Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrotsValerga, LuciaGonzalez, Roxana ElizabethMauricci, Mariano TomasConcellón, AnalíaCavagnaro, PabloZanahoriaVariedadesCompuestos FenólicosEstrés AbióticoCarrotsVarietiesPhenolic CompoundsAbiotic StressZanahoria MoradaZanahoria BlancaPrevious studies have demonstrated that postharvest UVC radiation can increase antioxidant status in orange carrots, but the response to UVC in other carrot colors is unclear. This study investigated the effect of postharvest UVC radiation (8 kJ m 2) on the concentration of total phenolics (TP), total hydroxycinnamic acids (HI), chlorogenic acid (CGA), anthocyanin content and composition, and antioxidant capacity (AOX) in whole-, peeland sliced roots of an orange-, a white-, and three purple-rooted cultivars during storage at 20 ◦C. Results revealed that the UVC radiation, the root color phenotype, the carrot genotype within a particular root color, the degree of root processing, the storage time, and the type and color of individual root tissues all influenced TP, HI, CGA, and AOX levels, but not anthocyanin content and composition. UVC radiation significantly increased the level of non-anthocyanin phenolics (p < 0.05) up to 2.9, 2.8, 2.3, and 2.6-folds (reaching TP concentrations of 2694–4767 mg kg 1, depending on the cultivar, with HI and CGA accounting for 83–100% and 40–44% of the TP content, respectively); and AOX up to 2.4, 1.9, 2.2, and 2.7-folds, relative to UVC-untreated controls, for orange, white, purple-orange, and purple-yellow carrots, respectively. Conversely, a cultivar with solid purple root revealed no increase in phenolics and AOX levels due to the UVC. Tissue-specific analysis in UVC-treated slices of orange and purple-orange carrots evidenced differences between the outer and inner root tissues, as well as between purple and orange tissues of the same root, revealing significant increases in phenolics and AOX levels in orange but not purple tissue. Additional experiments that examined the role of anthocyanins in the carrot response to UVC revealed that these pigments inhibited the UVC-induced upregulation of phenolic acids biosynthesis in a dose-dependent fashion, presumably due their photoprotective roles as antioxidant and lightabsorbing agents. Altogether, our data suggest variable potential for increasing nutraceutical value in different carrot colors by UVC radiation.EEA MendozaFil: Valerga, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Valerga, Lucía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: González, Roxana E. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: González, Roxana E. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Mauricci, Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mauricci, Mariano. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Concellón, Analía. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); ArgentinaFil: Concellón, Analía. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Cavagnaro, Pablo F. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cavagnaro, Pablo F. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Cavagnaro, Pablo F. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaElsevier2024-12-02T10:43:27Z2024-12-02T10:43:27Z2024-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/20414https://www.sciencedirect.com/science/article/abs/pii/S09255214240006200925-52141873-2356https://doi.org/10.1016/j.postharvbio.2024.112817Postharvest Biology and Technology 211 : 112882. (May 2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-23T11:19:15Zoai:localhost:20.500.12123/20414instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:19:15.366INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots
title Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots
spellingShingle Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots
Valerga, Lucia
Zanahoria
Variedades
Compuestos Fenólicos
Estrés Abiótico
Carrots
Varieties
Phenolic Compounds
Abiotic Stress
Zanahoria Morada
Zanahoria Blanca
title_short Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots
title_full Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots
title_fullStr Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots
title_full_unstemmed Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots
title_sort Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots
dc.creator.none.fl_str_mv Valerga, Lucia
Gonzalez, Roxana Elizabeth
Mauricci, Mariano Tomas
Concellón, Analía
Cavagnaro, Pablo
author Valerga, Lucia
author_facet Valerga, Lucia
Gonzalez, Roxana Elizabeth
Mauricci, Mariano Tomas
Concellón, Analía
Cavagnaro, Pablo
author_role author
author2 Gonzalez, Roxana Elizabeth
Mauricci, Mariano Tomas
Concellón, Analía
Cavagnaro, Pablo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Zanahoria
Variedades
Compuestos Fenólicos
Estrés Abiótico
Carrots
Varieties
Phenolic Compounds
Abiotic Stress
Zanahoria Morada
Zanahoria Blanca
topic Zanahoria
Variedades
Compuestos Fenólicos
Estrés Abiótico
Carrots
Varieties
Phenolic Compounds
Abiotic Stress
Zanahoria Morada
Zanahoria Blanca
dc.description.none.fl_txt_mv Previous studies have demonstrated that postharvest UVC radiation can increase antioxidant status in orange carrots, but the response to UVC in other carrot colors is unclear. This study investigated the effect of postharvest UVC radiation (8 kJ m 2) on the concentration of total phenolics (TP), total hydroxycinnamic acids (HI), chlorogenic acid (CGA), anthocyanin content and composition, and antioxidant capacity (AOX) in whole-, peeland sliced roots of an orange-, a white-, and three purple-rooted cultivars during storage at 20 ◦C. Results revealed that the UVC radiation, the root color phenotype, the carrot genotype within a particular root color, the degree of root processing, the storage time, and the type and color of individual root tissues all influenced TP, HI, CGA, and AOX levels, but not anthocyanin content and composition. UVC radiation significantly increased the level of non-anthocyanin phenolics (p < 0.05) up to 2.9, 2.8, 2.3, and 2.6-folds (reaching TP concentrations of 2694–4767 mg kg 1, depending on the cultivar, with HI and CGA accounting for 83–100% and 40–44% of the TP content, respectively); and AOX up to 2.4, 1.9, 2.2, and 2.7-folds, relative to UVC-untreated controls, for orange, white, purple-orange, and purple-yellow carrots, respectively. Conversely, a cultivar with solid purple root revealed no increase in phenolics and AOX levels due to the UVC. Tissue-specific analysis in UVC-treated slices of orange and purple-orange carrots evidenced differences between the outer and inner root tissues, as well as between purple and orange tissues of the same root, revealing significant increases in phenolics and AOX levels in orange but not purple tissue. Additional experiments that examined the role of anthocyanins in the carrot response to UVC revealed that these pigments inhibited the UVC-induced upregulation of phenolic acids biosynthesis in a dose-dependent fashion, presumably due their photoprotective roles as antioxidant and lightabsorbing agents. Altogether, our data suggest variable potential for increasing nutraceutical value in different carrot colors by UVC radiation.
EEA Mendoza
Fil: Valerga, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Valerga, Lucía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: González, Roxana E. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: González, Roxana E. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Mauricci, Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mauricci, Mariano. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Concellón, Analía. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina
Fil: Concellón, Analía. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Cavagnaro, Pablo F. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cavagnaro, Pablo F. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Cavagnaro, Pablo F. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
description Previous studies have demonstrated that postharvest UVC radiation can increase antioxidant status in orange carrots, but the response to UVC in other carrot colors is unclear. This study investigated the effect of postharvest UVC radiation (8 kJ m 2) on the concentration of total phenolics (TP), total hydroxycinnamic acids (HI), chlorogenic acid (CGA), anthocyanin content and composition, and antioxidant capacity (AOX) in whole-, peeland sliced roots of an orange-, a white-, and three purple-rooted cultivars during storage at 20 ◦C. Results revealed that the UVC radiation, the root color phenotype, the carrot genotype within a particular root color, the degree of root processing, the storage time, and the type and color of individual root tissues all influenced TP, HI, CGA, and AOX levels, but not anthocyanin content and composition. UVC radiation significantly increased the level of non-anthocyanin phenolics (p < 0.05) up to 2.9, 2.8, 2.3, and 2.6-folds (reaching TP concentrations of 2694–4767 mg kg 1, depending on the cultivar, with HI and CGA accounting for 83–100% and 40–44% of the TP content, respectively); and AOX up to 2.4, 1.9, 2.2, and 2.7-folds, relative to UVC-untreated controls, for orange, white, purple-orange, and purple-yellow carrots, respectively. Conversely, a cultivar with solid purple root revealed no increase in phenolics and AOX levels due to the UVC. Tissue-specific analysis in UVC-treated slices of orange and purple-orange carrots evidenced differences between the outer and inner root tissues, as well as between purple and orange tissues of the same root, revealing significant increases in phenolics and AOX levels in orange but not purple tissue. Additional experiments that examined the role of anthocyanins in the carrot response to UVC revealed that these pigments inhibited the UVC-induced upregulation of phenolic acids biosynthesis in a dose-dependent fashion, presumably due their photoprotective roles as antioxidant and lightabsorbing agents. Altogether, our data suggest variable potential for increasing nutraceutical value in different carrot colors by UVC radiation.
publishDate 2024
dc.date.none.fl_str_mv 2024-12-02T10:43:27Z
2024-12-02T10:43:27Z
2024-05
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/20.500.12123/20414
https://www.sciencedirect.com/science/article/abs/pii/S0925521424000620
0925-5214
1873-2356
https://doi.org/10.1016/j.postharvbio.2024.112817
url http://hdl.handle.net/20.500.12123/20414
https://www.sciencedirect.com/science/article/abs/pii/S0925521424000620
https://doi.org/10.1016/j.postharvbio.2024.112817
identifier_str_mv 0925-5214
1873-2356
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Postharvest Biology and Technology 211 : 112882. (May 2024)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
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instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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