The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidas...
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| Format: | Article |
| Language: | English |
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Transstellar Journal Publications and Research Consultancy Private
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/52986/ http://psasir.upm.edu.my/id/eprint/52986/1/The%20effect%20of%20ultraviolet%20treatment%20on%20enzymatic%20activity%20and%20total%20phenolic%20content%20of%20minimally%20processed%20potato%20slices.pdf |
| _version_ | 1848852189427007488 |
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| author | Li, Shing Teoh Ola, Lasekan Mohd Adzahan, Noranizan Hashim, Norhashila |
| author_facet | Li, Shing Teoh Ola, Lasekan Mohd Adzahan, Noranizan Hashim, Norhashila |
| author_sort | Li, Shing Teoh |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m-2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m-2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage. |
| first_indexed | 2025-11-15T10:34:07Z |
| format | Article |
| id | upm-52986 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:34:07Z |
| publishDate | 2016 |
| publisher | Transstellar Journal Publications and Research Consultancy Private |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-529862017-11-17T10:26:23Z http://psasir.upm.edu.my/id/eprint/52986/ The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices Li, Shing Teoh Ola, Lasekan Mohd Adzahan, Noranizan Hashim, Norhashila In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m-2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m-2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage. Transstellar Journal Publications and Research Consultancy Private 2016-07 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/52986/1/The%20effect%20of%20ultraviolet%20treatment%20on%20enzymatic%20activity%20and%20total%20phenolic%20content%20of%20minimally%20processed%20potato%20slices.pdf Li, Shing Teoh and Ola, Lasekan and Mohd Adzahan, Noranizan and Hashim, Norhashila (2016) The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices. Journal of Food Science & Technology, 53 (7). pp. 3035-3042. ISSN 0022-1155; ESSN: 0975-8402 http://tjprc.org/journals.php?jtype=1&id=18 10.1007/s13197-016-2275-z |
| spellingShingle | Li, Shing Teoh Ola, Lasekan Mohd Adzahan, Noranizan Hashim, Norhashila The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices |
| title | The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices |
| title_full | The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices |
| title_fullStr | The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices |
| title_full_unstemmed | The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices |
| title_short | The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices |
| title_sort | effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices |
| url | http://psasir.upm.edu.my/id/eprint/52986/ http://psasir.upm.edu.my/id/eprint/52986/ http://psasir.upm.edu.my/id/eprint/52986/ http://psasir.upm.edu.my/id/eprint/52986/1/The%20effect%20of%20ultraviolet%20treatment%20on%20enzymatic%20activity%20and%20total%20phenolic%20content%20of%20minimally%20processed%20potato%20slices.pdf |