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首页> 外文期刊>Acta Horticulturae >UV-C Irradiation Enhanced Total Phenolic Contents and Antioxidant Capacity of Musa AAA 'Berangan'
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UV-C Irradiation Enhanced Total Phenolic Contents and Antioxidant Capacity of Musa AAA 'Berangan'

机译：UV-C辐照增强了AAA豆“ Berangan”的总酚含量和抗氧化能力

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Ultra-violet (UV) is a kind of electromagnetic radiation with wavelengths shorter than visible light. Among UV, UV-C with the wavelengths of 200-280 nm, has been used to surface sterilize food packing area, hospital and laboratories. While its usage in sterilizing drinking water has started since 1900s. Recent finding stated that UV-C is able to enhance antioxidant capacity in fruits and vegetables. Thus, a study to determine the effect of UV-C radiation on phenolic contents and antioxidant capacityof Musa AAA 'Berangan' was carried out. The mature green fruits were exposed to UV-C doses of 0, 0.01, 0.02, 0.03 and 0.04 kJ m~(-2) and allowed to ripen at 26°C for 5 days after ripening initiation using 1 ml L~(-1) ethylene. Fruit pulp of day 0, 1, 3and 5 were freeze-dried and assayed for phenolic contents and antioxidant capacity. The antioxidant capacity of the fruit was evaluated with ferric-reducing antioxidant power (FRAP), l,l-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging and2,2 -azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) assays. There was significant interaction between UV-C radiation x day after ripening on phenolic contents of 'Berangan' banana fruit. However, no significant interaction was found in antioxidant capacity of 'Berangan' banana fruit as evaluated using FRAP, DPPH and ABTS assays. Fruit irradiated with UV-C showed significant higher of phenolic contents at later stage of ripening as compared to control. There were significant differences in FRAP, ABTS and DPPH values of 'Berangan' banana fruit when exposed to different doses of UV-C. Antioxidant capacities measured with the three assays in the present study showed significant decrease as ripening day progressed. The study revealed that 0.01 kJ m~(-2) UV-C radiation is sufficient to enhance phenolic contents and antioxidant capacity.
机译：紫外线（UV）是一种电磁辐射，其波长短于可见光。在紫外线中，波长为200-280 nm的UV-C已用于对食品包装区域，医院和实验室进行表面消毒。自1900年代以来，它就开始用于饮用水消毒。最新发现表明，UV-C能够增强水果和蔬菜的抗氧化能力。因此，进行了确定UV-C辐射对Musa AAA'Berangan'的酚含量和抗氧化能力的影响的研究。将成熟的绿色水果暴露于0、0.01、0.02、0.03和0.04 kJ m〜（-2）的UV-C剂量下，并在成熟后使用1 ml L〜（-1）在26°C下熟化5天。 ） 乙烯。将第0、1、3和5天的果肉冷冻干燥并测定酚含量和抗氧化能力。水果的抗氧化能力用三价铁还原抗氧化剂（FRAP），1,1-二苯基-2-吡啶并肼基（DPPH）清除自由基和2,2--叠氮基双-（3-乙基-苯并噻唑啉-6-磺酸）来评估酸（ABTS）分析。在成熟后的“ Berangan”香蕉果实中，酚类成分的紫外线-C辐射x天之间存在显着的相互作用。但是，使用FRAP，DPPH和ABTS分析评估，“ Berangan”香蕉果实的抗氧化能力没有发现显着的相互作用。与对照相比，用UV-C照射的果实在成熟后期显示出较高的酚含量。当暴露于不同剂量的UV-C时，“ Berangan”香蕉果实的FRAP，ABTS和DPPH值存在显着差异。在本研究中，用三种测定法测得的抗氧化能力随着成熟日的进行而显着降低。研究表明，0.01 kJ m〜（-2）的UV-C辐射足以提高酚类含量和抗氧化能力。

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