info:eu-repo/semantics/article
Respiratory activity and phenolic compounds in pre-cut celery
Fecha
2007-01Registro en:
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
Autor
Viña, Sonia Zulma
Chaves, Alicia Raquel
Resumen
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.