Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms
The objectives of this study were to investigate how UV-C irradiation and refrigeration affect shelf-life and antioxidant level of litchi, longan, and rambutan. Three forms (whole, dehulled, and destoned) of fresh fruits were treated by refrigeration and UV-C irradiations. After processing, deterior...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/8785121 |
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| author | Peilong Li Xiaoming Yu Baojun Xu |
| author_facet | Peilong Li Xiaoming Yu Baojun Xu |
| author_sort | Peilong Li |
| collection | DOAJ |
| description | The objectives of this study were to investigate how UV-C irradiation and refrigeration affect shelf-life and antioxidant level of litchi, longan, and rambutan. Three forms (whole, dehulled, and destoned) of fresh fruits were treated by refrigeration and UV-C irradiations. After processing, deterioration rate, phenolics compounds, and antioxidant capacity were quantified. The deterioration rate was recorded as decay index. The results showed that both refrigeration and UV-C exposure extended the shelf-life of the fruits. The refrigeration enriched antioxidant levels of litchi but caused nutritional degradation in longan and rambutan; UV-C radiation enriched litchi antioxidant contents but was related to reduction of antioxidant capacity in longan and rambutan. Removing hulls and stones was associated with the decrease of antioxidants in litchi. The effects on antioxidant levels varied from fruit to fruit, resulting from hormesis phenomenon. The change of phytochemical levels was hypothesized as an accumulative process. The effects of fruit forms were not consistent in different fruits, which could be multifactorially influenced. |
| format | Article |
| id | doaj-art-8219be73a8bf4745bc07337e4abfe95a |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-8219be73a8bf4745bc07337e4abfe95a2025-02-03T05:50:47ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/87851218785121Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit FormsPeilong Li0Xiaoming Yu1Baojun Xu2Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, ChinaFood Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, ChinaFood Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, ChinaThe objectives of this study were to investigate how UV-C irradiation and refrigeration affect shelf-life and antioxidant level of litchi, longan, and rambutan. Three forms (whole, dehulled, and destoned) of fresh fruits were treated by refrigeration and UV-C irradiations. After processing, deterioration rate, phenolics compounds, and antioxidant capacity were quantified. The deterioration rate was recorded as decay index. The results showed that both refrigeration and UV-C exposure extended the shelf-life of the fruits. The refrigeration enriched antioxidant levels of litchi but caused nutritional degradation in longan and rambutan; UV-C radiation enriched litchi antioxidant contents but was related to reduction of antioxidant capacity in longan and rambutan. Removing hulls and stones was associated with the decrease of antioxidants in litchi. The effects on antioxidant levels varied from fruit to fruit, resulting from hormesis phenomenon. The change of phytochemical levels was hypothesized as an accumulative process. The effects of fruit forms were not consistent in different fruits, which could be multifactorially influenced.http://dx.doi.org/10.1155/2017/8785121 |
| spellingShingle | Peilong Li Xiaoming Yu Baojun Xu Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms Journal of Food Quality |
| title | Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms |
| title_full | Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms |
| title_fullStr | Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms |
| title_full_unstemmed | Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms |
| title_short | Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms |
| title_sort | effects of uv c light exposure and refrigeration on phenolic and antioxidant profiles of subtropical fruits litchi longan and rambutan in different fruit forms |
| url | http://dx.doi.org/10.1155/2017/8785121 |
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