Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland.
Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland.
Food Chem. 2016 Nov 15;211:59-67. doi: 10.1016/j.foodchem.2016.05.023. Epub 2016 May 5.
This paper presents for the first time the results of investigations concerning the effect of treatment of whole pepper fruits with gaseous ozone and the refrigeration storage period conditions on pepper quality. The effects are reflected in changes in the flavonoid contents, the antioxidant activity of the phenolic compound fraction and the enzymes involved in phenylpropanoid metabolism. The investigations were carried out on a hot pepper fruit cultivar, Cyklon. It was found that the levels of a majority of flavonoids, in particular those of quercetin 3-O-rhamnoside and quercetin 3-O-rhamnoside-7-O-glucoside increased in the pericarp of fruits treated with ozone for 3h and stored for 20days (by 25% relative to the control). Simultaneously, reduced phenylalanine ammonia-lyase and tyrosine ammonia-lyase activity were noted, which implies slight degradation of enzymes caused by the ozone treatment and enhancement of the polyphenol oxidase and guaiacol oxidase activity involved in response to increased oxidative stress.
本文首次提出了关于用气态臭氧处理整个胡椒果实以及冷藏储存期条件对胡椒品质影响的研究结果。这些影响反映在类黄酮含量、酚类化合物部分的抗氧化活性以及参与苯丙烷代谢的酶的变化上。研究对象为一种名为 Cyklon 的红辣椒果实品种。研究发现，经过 3 小时臭氧处理并储存 20 天的果实的果皮中，大多数类黄酮的含量增加，特别是槲皮素 3-O-鼠李糖苷和槲皮素 3-O-鼠李糖苷-7-O-葡萄糖苷的含量增加了（相对于对照组增加了 25%）。同时，苯丙氨酸氨裂解酶和酪氨酸氨裂解酶的活性降低，这意味着臭氧处理轻微降解了酶，并增强了多酚氧化酶和愈创木酚氧化酶的活性，以应对增加的氧化应激。
