Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers

• Autores: Ávalos Llano, Karina Roxana; Sgroppo, Sonia Cecilia; Chaves, Alicia Raquel
• Año de publicación: 2018
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: International Food Research Journal, 2018, vol. 25, p. 1633-1633.
• Materia: Bioactive compounds; Peroxidase; Phenylalanine ammonialyase; Polyphenol oxidase; Hot water treatment; Cherry peppers
• Institución: Universidad Nacional del Nordeste

Fil: Ávalos Llano, Karina Roxana. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Chaves, Alicia Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
The present study aimed to evaluate the effect of hot water treatment on the quality, content of antioxidant compounds and activity of enzymes of the phenolic metabolism of organic ‘cherry’ peppers stored at 10°C for 14 days. The selected hot water treatment (55°C for 60 s) delayed the decay and kept the quality of ‘cherry’ peppers. Immediately after treatment, the concentrations of hydroxycinnamic acid derivatives were unchanged, whereas on day 14 they were decreased. No noticeable adverse effects on the content of carotenoids, ascorbic acid, total phenols, and glycosylated flavonoids or anti-radical activity were observed after 14 days. Immediately after the hot water treatment, the activities of phenylalanine-ammonialyase (PAL) and polyphenoloxidase (PPO) decreased significantly, whereas that of peroxidase (POD) increased. Throughout storage, PAL activity in treated peppers remained unchanged, whereas PPO and POD activities increased. Therefore, the treatment at 55°C for 60 s allowed maintaining the quality, inhibited PAL activity and did not markedly affect the content of antioxidant compounds of ‘cherry’ peppers during storage. Our results suggest that this treatment may be used as a nonpolluting and non-chemical technology to extend the shelf life of organic ‘cherry’ peppers.