Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
Food Res Int. 2017 Dec;102:738-747. doi: 10.1016/j.foodres.2017.09.053. Epub 2017 Sep 23.
Ultraviolet light type C (UV-C) was studied as a tool to increase enzymatic and non-enzymatic antioxidant defenses and phytochemical levels in 'Isabel' grapes (Vitis labrusca×Vitis vinifera L.). Grapes were exposed to 0, 0.5, 1.0, 2.0, or 4.0kJm UV-C and stored for 1, 3, or 5days post-treatment. One day after UV-C irradiation, the activities of grape antioxidant enzymes and thiols were increased, especially at 1.0 and 2.0kJm. These doses increased total phenolic content by almost 20%, while 0.5 and 4.0kJm had no effects. Total monomeric anthocyanin content was increased by >35% by UV-C at 1.0kJm; however, anthocyanin profile was unchanged. Grape skin antioxidant capacity was also improved by UV-C irradiation. The 1.0kJm UV-C was considered the hormetic dose. Postharvest UV-C had an elicitor effect on 'Isabel' grapes, positively impacting the antioxidant capacity and phytochemical content.
紫外线 C 型（UV-C）被研究作为一种工具，以提高‘伊莎贝尔’葡萄（Vitis labrusca×Vitis vinifera L.）的酶和非酶抗氧化防御和植物化学物质水平。葡萄暴露于 0、0.5、1.0、2.0 或 4.0kJm 的 UV-C 下，并在处理后 1、3 或 5 天进行储存。在 UV-C 辐照后 1 天，葡萄抗氧化酶和巯基的活性增加，尤其是在 1.0 和 2.0kJm 时。这些剂量使总酚含量增加了近 20%，而 0.5 和 4.0kJm 则没有影响。在 1.0kJm 的 UV-C 下，总单体花青素含量增加了超过 35%；然而，花青素的分布没有改变。葡萄皮的抗氧化能力也通过 UV-C 辐照得到了改善。1.0kJm 的 UV-C 被认为是一种有益剂量。采后 UV-C 对‘伊莎贝尔’葡萄具有激发作用，对其抗氧化能力和植物化学物质含量产生积极影响。
