Ozone-induced changes in the content of bioactive compounds and enzyme activity during storage of pepper fruits

Food Chemistry

Volumn 211, Issue , 2016, Pages 59-67

  Sachadyn Król, Monika ^a   Materska, Małgorzata ^a   Chilczuk, Barbara ^a   Karaś, Monika ^a   Jakubczyk, Anna ^a   Perucka, Irena ^a   Jackowska, Izabella ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Antiradical activity; Capsicum annuum; Enzymes; Ozonation; Phenolic compounds

Indexed keywords

AMINO ACIDS; AMMONIA; ENZYMES; FLAVONOIDS; FOOD STORAGE; FRUITS; OZONE; OZONIZATION; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIRADICAL ACTIVITIES; CAPSICUM ANNUUM; OZONE INDUCED CHANGES; PHENOLIC COMPOUNDS; PHENYLALANINE AMMONIA-LYASE; PHENYLPROPANOID METABOLISMS; TYROSINE AMMONIA LYASE;

ENZYME ACTIVITY;

AMMONIA LYASE; APIGENIN 6 C GLUCOSIDE 8 C ARABINOSIDE; CATECHOL OXIDASE; ENZYME; FLAVONOID; GUAIACOL OXIDASE; LUTEOLIN 6 C GLUCOSIDE 8 C ARABINOSIDE; LUTEOLIN 7 O (2 APIOSYL)GLUCOSIDE; OXIDOREDUCTASE; OZONE; PHENOL DERIVATIVE; PHENYLALANINE AMMONIA LYASE; QUERCETIN 3 O RHAMNOSIDE 7 O GLUCOSIDE; QUERCETIN 3 O RHAMNOSIDE O GLUCOSIDE; QUERCETIN DERIVATIVE; QUERCITRIN; SINAPIC ACID E GLUCOSIDE; TYROSINE AMMONIALYASE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; CULTIVAR; DRY WEIGHT; ENZYME ACTIVITY; ENZYME DEGRADATION; FOOD COMPOSITION; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; OXIDATIVE STRESS; OZONATION; PERICARP; PROTEIN CONTENT; REFRIGERATION; SWEET PEPPER; CHEMISTRY; FRUIT; PROCEDURES;

FOOD STORAGE; FRUIT; OZONE;

EID: 84966697388     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.023     Document Type: Article

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