The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

• Main Authors: Li, Shing Teoh, Ola, Lasekan, Mohd Adzahan, Noranizan, Hashim, Norhashila
• Format: Article
• Language: English
• Published: Transstellar Journal Publications and Research Consultancy Private 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/52986/1/The%20effect%20of%20ultraviolet%20treatment%20on%20enzymatic%20activity%20and%20total%20phenolic%20content%20of%20minimally%20processed%20potato%20slices.pdf; http://psasir.upm.edu.my/id/eprint/52986/; http://tjprc.org/journals.php?jtype=1&id=18
• Institution: Universiti Putra Malaysia

In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m-2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m-2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.