Have a personal or library account? Click to login
Changes in Phenolic Profile and Antioxidant Activity of Horseradish Roots During Freezing and Frozen Storage Cover

Changes in Phenolic Profile and Antioxidant Activity of Horseradish Roots During Freezing and Frozen Storage

Open Access
|Mar 2022

References

  1. Alexandre, E. M. C., Brandao, T. R. S., Silva, C. L. M. (2013). Frozen food and technology. In: Visakh, P. M., Thomas, S., Iturriaga, L. A., Ribotta, P. D. (eds.). Advances in Food Science and Technology. Scrivener Publishing LLC, Beverly, MA, pp. 123–150.10.1002/9781118659083.ch4
  2. Ali, K., Maltese, F., Choi, Y. H., Verpoorte, R. (2010). Metabolic constituents of grapevine and grape-derived products. Phytochem. Rev., 9, 357–378.10.1007/s11101-009-9158-0292844620835385
  3. AOAC 984.25 Quick frozen French fried potatoes, Moisture, Gravimetry (convection oven). http://www.aoacofficialmethod.org/index.php?main_page=product_info&cPath=1&products_id=1170 (accessed 12.01.2022).
  4. Athukorala, Y., Kim, K. N., Jeon, Y. J. (2006). Antiproliferative and antioxidant properties of an enzymatic hydrolysate from brown alga, Ecklonia cava. Food Chem. Toxicol., 44, 1065–1074.10.1016/j.fct.2006.01.01116516367
  5. Belitz, H. D., Grosch, W., Schieberle, P. (2009). Food Chemistry. Springer, Berlin, Heidelberg. 1070 pp.
  6. Blažević, I., Radonić, A., Mastelić, J., Zekić, M., Skočibušić, M., Maravić, A. (2010). Glucosinolates, glycosidically bound volatiles and antimicrobial activity of Aurinia sinuata (Brassicaceae). Food Chem., 121 (4), 1020–1028.10.1016/j.foodchem.2010.01.041
  7. Chaovanalikit, A., Wrolstad, R. E. (2004). Anthocyanin and polyphenolic composition of fresh and processed cherries. J. Food Sci., 69, 1–13.10.1111/j.1365-2621.2004.tb17859.x
  8. Chassagne-Berces, S., Fonseca, F., Citeau, M., Marin, M. (2010). Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity. LWT - Food Sci. Technol., 43, 1441–1449.10.1016/j.lwt.2010.04.004
  9. Dutra, R. L. T., Dantas, A. M., Marques, D. de A., Batista, J. D. F., Meireles, B. R. L. de A., de Magalhães Cordeiro, Â. M. T., Magnani, M., Borges, G. da S. C. (2017). Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions. Food Res. Int., 100, 650–657.10.1016/j.foodres.2017.07.04728873733
  10. Gawlik-Dziki, U. (2012). Dietary spices as a natural effectors of lipoxygenase, xanthine oxidase, peroxidase and antioxidant agents. LWT - Food Sci. Technol., 47, 138–146.10.1016/j.lwt.2011.12.022
  11. Gebczyński, P., Kmiecik, W. (2006). Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds. Food Chem., 101, 229–235.10.1016/j.foodchem.2006.01.021
  12. Herz, C., Tran, H. T. T., Marton, M.-R., Maul, R., Baldermann, S., Schreiner, M., Lamy, E. (2017). Evaluation of an aqueous extract from horseradish root (Armoracia rusticana Radix) against lipopolysaccharide-induced cellular inflammation reaction. Evidence-Based Complement. Altern. Med., 2017, 1950692.10.1155/2017/1950692527467728182113
  13. Kim, D. O., Jeong, S. W., Lee, C. Y. (2003). Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem., 81, 321–326.10.1016/S0308-8146(02)00423-5
  14. Ku, Y. S., Ng, M. S., Cheng, S. S., Lo, A. W. Y., Xiao, Z., Shin, T. S., Chung, G., Lam, H. M. (2020). Understanding the composition, biosynthesis, accumulation and transport of flavonoids in crops for the promotion of crops as healthy sources of flavonoids for human consumption. Nutrients, 12 (6), 1–23.10.3390/nu12061717735274332521660
  15. Kyureghian, G., Stratton, J., Bianchini, A., Albrecht, J. (2010). Nutritional comparison of frozen and non-frozen fruits and vegetables: Literature review. Food Processing Centre. University of Nebraska-Lincoln, 48 pp. https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.1058.7754&rep=rep1&ype=pdf (accessed 15.12.2021).
  16. Leong, S. Y., Oey, I. (2012). Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chem., 133, 1577–1587.10.1016/j.foodchem.2012.02.052
  17. Li, X., Wu, Z., Xiao, S., Wang, A., Hua, X., Yu, Q., Liu, Y., Peng, L., Yang, Y., Wang, J. (2020). Characterization of abscisic acid (ABA) receptors and analysis of genes that regulate rutin biosynthesis in response to ABA in Fagopyrum tataricum. Plant Physiol. Biochem., 157, 432–440.10.1016/j.plaphy.2020.11.00533202322
  18. Liu, R. H. (2004). Potential synergy of phytochemicals in cancer prevention: mechanism of action. J. Nutr., Supplement, 3479S–3485S.10.1093/jn/134.12.3479S15570057
  19. Ložiene, K., Venskutonis, P. R., Šipailiene, A., Labokas, J. (2007). Radical scavenging and antibacterial properties of the extracts from different Thymus pulegioides L. chemotypes. Food Chem., 103, 546–559.10.1016/j.foodchem.2006.08.027
  20. Mazzeo, T., Paciulli, M., Chiavaro, E., Visconti, A., Fogliano, V., Ganino, T., Pellegrini, N. (2015). Impact of the industrial freezing process on selected vegetables. Part II. Colour and bioactive compounds. Food Res. Int., 75, 89–97.10.1016/j.foodres.2015.05.03628454976
  21. Mullen, W., Stewart, A. J., Lean, M. E. J., Gardner, P., Duthie, G. G., Crozier, A. (2002). Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries. J. Agric. Food Chem., 50, 5197–5201.10.1021/jf020141f12188629
  22. Naczk, M., Shahidi, F. (2006). Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. J. Pharm. Biomed. Anal., 41 (5), 1523–1542.10.1016/j.jpba.2006.04.00216753277
  23. Oliveira, A., Alexandre, E. M. C., Coelho, M., Barros, R. M., Almeida, D. P. F., Pintado, M. (2016). Peach polyphenol and carotenoid content as affected by frozen storage and pasteurization. LWT - Food Sci. Technol., 66, 361–368.10.1016/j.lwt.2015.10.037
  24. Olivera, D. F., Vińa, S. Z., Marani, C. M., Ferreyra, R. M., Mugridge, A., Chaves, A. R., Mascheroni, R. H. (2008). Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage. J. Food Eng., 84, 148–155.10.1016/j.jfoodeng.2007.05.005
  25. Paciulli, M., Ganino, T., Pellegrini, N., Rinaldi, M., Zaupa, M., Fabbri, A., Chiavaro, E. (2015). Impact of the industrial freezing process on selected vegetables. Part I. Structure, texture and antioxidant capacity. Food Res. Int., 75, 89–97.10.1016/j.foodres.2015.05.036
  26. Palermo, M., Pellegrini, N., Fogliano, V. (2014). The effect of cooking on the phytochemical content of vegetables. J. Sci. Food Agric., 94, 1057–1070.10.1002/jsfa.6478
  27. Poiana, M. A., Moigradean, D., Raba, D., Alda, L. M., Popa, M. (2010). The effect of long-term frozen storage on the nutraceutical compounds, antioxidant properties and color indices of different kinds of berries. J. Food, Agric. Environ., 8, 54–58.
  28. Puupponen-Pimiä, R., Häkkinen, S. T., Aarni, M., Suortti, T., Lampi, A. M., Eurola, M., Piironen, V., Nuutila, A. M., Oksman-Caldentey, K. M. (2003). Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. J. Sci. Food Agric., 83, 1389–1402.10.1002/jsfa.1589
  29. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 26, 1231–1237.10.1016/S0891-5849(98)00315-3
  30. Sakihama, Y., Cohen, M. F., Grace, S. C., Yamasaki, H. (2002). Plant phenolic antioxidant and prooxidant activities: Phenolics-induced oxidative damage mediated by metals in plants. Toxicology, 177 (1), 67–80.10.1016/S0300-483X(02)00196-8
  31. Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. B. T. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-ciocalteu reagent. In: Oxidants and Antioxidants. Part A. Vol. 299. Academic Press, pp. 152–178.10.1016/S0076-6879(99)99017-1
  32. Sinha, N., Hui, Y. H., Evranuz, E. Ö., Siddiq, M., Ahmed, J. (2010). Handbook of Vegetables and Vegetable Processing. Wiley-Blackwell, Ames, Iowa. 772 pp.10.1002/9780470958346
  33. Sitthitrai, K., Ketthaisong, D., Lertrat, K., Tangwongchai, R. (2015). Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata ’Naulthong’). J. Food Compos. Anal., 44, 1–9.10.1016/j.jfca.2015.06.001
  34. Tomsone, L., Galoburda, R., Kruma, Z., Cinkmanis, I. (2020b). Characterization of dried horseradish leaves pomace: Phenolic compounds profile and antioxidant capacity, content of organic acids, pigments and volatile compounds. Eur. Food Res. Technol., 246 (8), 1647–1660.10.1007/s00217-020-03521-z
  35. Tomsone, L., Galoburda, R., Kruma, Z., Majore, K. (2020a). Physico-chemical properties of biscuits enriched with horseradish (Armoracia rusticana L.) products and bioaccessibility of phenolic after simulated human digestion. Polish J. Food Nutr. Sci., 70 (4), 419–428.10.31883/pjfns/130256
  36. Volden, J., Bengtsson, G. B., Wicklund, T. (2009). Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage. Food Chem., 112, 967–976.10.1016/j.foodchem.2008.07.018
  37. Yu, L., Perret, J., Harris, M., Wilson, J., Haley, S. (2003). Antioxidant properties of bran extracts from ‘Akron’ wheat grown at different locations. J. Agric. Food Chem., 51 (6), 1566–1570.10.1021/jf020950z12617585
  38. Zam, W., Bashour, G., Abdelwahed, W., Khayata, W. (2012). Separation and purification of proanthocyanidins extracted from pomegranate’s peels (Punica granatum). Int. J. Pharm. Sci. Nanotechnol., 5 (3), 1808–1813.
DOI: https://doi.org/10.2478/prolas-2022-0016 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
Language: English
Page range: 103 - 109
Submitted on: Mar 22, 2021
Accepted on: Nov 17, 2021
Published on: Mar 3, 2022
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 times per year

© 2022 Lolita Tomsone, Ruta Galoburda, Zanda Krūma, Ingmārs Cinkmanis, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.