Ozone Treatment Induces Changes in Antioxidative Defense System in Blueberry Fruit During Storage
Tóm tắt
The major aim of this study was to investigate the effect of ozonation process on the level of oxidative stress markers in blueberry fruit during cold storage (4 °C). Blueberry (Vaccinum corymbosum L.) fruit was ozonated with an ozone concentration of 15 ppm for 30 min, every 12 h for 28 days of storage at 4 °C. The results indicated that ozone treatment activated a defense mechanism against oxidative stress in blueberry fruit. Ozonated fruit was characterized by higher activity of antioxidant enzymes i.e. superoxide dismutase, glutathione peroxidase, and phenylalanine ammonia-lyase than non-ozonated fruit, over the first 21 days of storage. In turn, the level of superoxide anion radical and hydrogen peroxide in ozonated fruit was significantly lower compared with the untreated material. However, after 21 days of storage, ozone treatment contributed to the oxidative modification of protein which could be a reason of decreasing enzymes activity, involved in cell protection against oxidative stress.
Tài liệu tham khảo
Alexandre, E. M., Santos-Pedro, D. M., Brandão, T. R., & Silva, C. L. (2011). Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress. Journal of Food Engineering, 105(2), 277–282. https://doi.org/10.1016/j.jfoodeng.2011.02.032.
Bartosz, G. (2006). Second face of oxygen [in polish]. Warsaw: PWN Polish Scientific Publishers.
Biskup, I., Golonka, I., Gamian, A., & Sroka, Z. (2013). Antioxidant activity of selected phenols estimated by ABTS and FRAP methods. Postępy Higieny i Medycyny Doświadczalnej, 67, 958–963.
Boonkorn, P., Gemma, H., Sugaya, S., Setha, S., Uthaibutra, J. & Wangchai, K. (2012). Impact of high dose, short periods of ozone exposure on green mold and antioxidant enzyme activity of tangerine fruit. Postharvest Biology and Technology, DOI: https://doi.org/10.1016/j.postharvbio.2011.12.012, 67, 25, 28.
Cai, Z., & Yan, L. J. (2013). Protein oxidative modifications: beneficial roles in disease and health. Journal of Biochemical and Pharmacological Research, 1(1), 15–26.
Carbone, K., & Mencarelli, F. (2015). Influence of short-term postharvest ozone treatments in nitrogen or air atmosphere on the metabolic response of white wine grapes. Food and Bioprocess Technology, 8(8), 1739–1749. https://doi.org/10.1007/s11947-015-1515-y.
Chen, C., Zhang, H., Dong, C., Ji, H., Zhang, X., Li, L., Ban, Z., Zhang, N., & Xue, W. (2019). Effect of ozone treatment on the phenylpropanoid biosynthesis of postharvest strawberries. RSC Advances, 9(44), 25429–25438. https://doi.org/10.1039/C9RA03988K.
Choudhury, F., Rivero, R., Blumwald, E., & Mittler, R. (2017). Reactive oxygen species, abiotic stress and stress combination. The Plant Journal, 90(5), 856–867. https://doi.org/10.1111/tpj.13299.
Contigiani, E. V., Jaramillo-Sánchez, G., Castro, M. A., Gomez, P. L., & Alzamora, S. M. (2018). Postharvest quality of strawberry fruit (Fragaria x Ananassa Duch cv. Albion) as affected by ozone washing: fungal spoilage, mechanical properties, and structure. Food and Bioprocess Technology, 11(9), 1639–1650. https://doi.org/10.1007/s11947-018-2127-0.
Giongo, L., Pancetta, P., Loretti, P., & Costa, F. (2013). Texture profiling of blueberries (Vaccinum ssp.) during fruit development, ripening and storage. Postharvest Biology and Technology. https://doi.org/10.1016/j.postharvbio.2012.09.004.
Gracia-Ortega, F., & Peragon, T. (2009). Phenylalanine ammonia-lyase, polyphenol oxidase, and phenol concentration in fruits of Olea europaea L. cv. Picual, Verdial, Arbequina, and Frantoio during ripening. Journal of Agriculture and Food Chemistry. https://doi.org/10.1021/jf901471c.
Jin, T. Z., Yu, Y., & Gurtter, J. B. (2017). Effects on pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries. LWT, 77, 517–524. https://doi.org/10.1016/j.lwt.2016.12.009.
Jaramillo-Sánchez, G., Contigiani, E. V., Castro, M., Hodara, K., Alzamora, S., Loredo, A., & Nieto, A. (2019). Freshness maintenance of blueberries (Vaccinium corymbosum L.) during postharvest using ozone in aqueous phase: microbiological, structure, and mechanical issues. Food and Bioprocess Technology, 12(12), 2136–2147. https://doi.org/10.1007/s11947-019-02358-z.
Kruger, N. J. (1994). The Bradford method for protein quantitation. Methods in Molecular Biology, 32, 9–15.
Moller, I. M., Jensen, P. E., & Hansson, A. (2007). Oxidative modifications to cellular components in plants. Annual Review of Plant Biology, 58(1), 459–481. https://doi.org/10.1146/annurev.arplant.58.032806.103946.
Piechowiak, T., Antos, P., Józefczyk, R., Kosowski, P., Skrobacz, K., & Balawejder, M. (2019). Impact of ozonation proces on the microbiological contamination and antioxidant capacity of highbush blueberry Vaccinum corymbosum L. fruit during cold storage. Ozone Science & Engineering. https://doi.org/10.1080/01919512.2018.1540922.
Piechowiak, T., & Balawejder, M. (2019a). Impact of ozonation proces on the level of selected oxidative stress markers in raspberries stored at room temperature. Food Chemistry, 298, 125093. https://doi.org/10.1016/j.foodchem.2019.125093.
Piechowiak, T., & Balawejder, M. (2019b). Onion skin extract as a protective agents against oxidative stress in Saccharomyces cerevisae induced by cadmium. Journal of Food Biochemistry, 43(7), e12872. https://doi.org/10.1111/jfbc.12872.
Ranatunge, I., Adikary, S., Dasanayake, P., Fernando, C., & D. & Soysa, P. (2017). Development of a rapid and simple method to remove polyphenols from plant extracts. International Journal of Analytical Chemistry, 2017, 1–7. https://doi.org/10.1155/2017/7230145.
Sachadyn-Król, M., Materska, M., Chilczuk, B., Karaś, M., Jakubczyk, A., & Perucka, & I., Jackowska, I. (2016). Ozone-induced changes in the content of bioactive compounds and enzyme activity during storage of pepper fruit. Food Chemistry, 211, 59–67. https://doi.org/10.1016/j.foodchem.2016.05.023.
Xu, D., Shi, M., Jia, B., Yan, Z., Gao, L., Guan, W., Wang, Q., & Zuo, J. (2019). Effect of ozone on the activity of antioxidant and chlorophyll degrading enzymes during postharvest storage of coriander (Coriandrum sativum L.). Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.14020.
Zhou, Q., Zhang, C., Cheng, S., Wei, B., Liu, X., & Ji, S. (2014). Changes in energy metabolism accompanying pitting in blueberries stored at low temperature. Food Chemistry, 164, 493–501. https://doi.org/10.1016/j.foodchem.2014.05.063.