Sachadyn-Król Monika, Materska Małgorzata, Chilczuk Barbara
Department of Chemistry, University of Life Sciences in Lublin, 20-950 Lublin, Poland.
Antioxidants (Basel). 2019 Sep 1;8(9):356. doi: 10.3390/antiox8090356.
The effect of treatment of pepper fruits with gaseous ozone and storage time following the ozonation process on changes in the content of lipophilic fraction is analyzed for the first time in this paper. The aim of the present study was to assess the impact of ozone treatment on the composition of lipophilic compound fraction and its antioxidant activity (AA). Pepper fruits of cv. Cyklon were ozonated for 1 and 3 h immediately after harvesting. Then, the fruits were stored for 30 days under refrigeration conditions. The total content of phenolic compounds and the AA of the lipophilic fraction isolated from the pericarp and placenta of the fruits were investigated after 10, 20, and 30 days of storage. Additionally, quantitative high-performance liquid chromatography diode array detection analysis of individual phenolic compounds was performed. The results revealed that the content and activity of secondary metabolites varied during storage, with the highest values recorded on the 20th day after harvest, both in control and ozonated fruits, regardless of the ozone dosage used. Treatment of the fruits with ozone for 3 h, but not for 1 h, exhibited a positive effect on the phenolic composition and AA during the prolonged storage of pepper fruits. Three hours of ozonation seems to be the appropriate time to increase the persistence of pepper fruits during storage.
本文首次分析了气态臭氧处理辣椒果实以及臭氧化处理后的储存时间对亲脂性组分含量变化的影响。本研究的目的是评估臭氧处理对亲脂性化合物组分组成及其抗氧化活性（AA）的影响。收获后立即将Cyclon品种的辣椒果实进行1小时和3小时的臭氧化处理。然后，将果实置于冷藏条件下储存30天。在储存10天、20天和30天后，对从果实的果皮和胎座中分离出的亲脂性组分的酚类化合物总含量和抗氧化活性进行了研究。此外，还对单个酚类化合物进行了定量高效液相色谱二极管阵列检测分析。结果表明，无论使用何种臭氧剂量，对照果实和经臭氧处理的果实在储存期间次生代谢产物的含量和活性均发生变化，在收获后第20天记录到最高值。在辣椒果实的长期储存过程中，用臭氧处理果实3小时而非1小时，对酚类组成和抗氧化活性有积极影响。三小时的臭氧化处理似乎是增加辣椒果实在储存期间保质期的合适时间。
