Quality changes during storage in Thai indigenous leafy vegetable, Liang leaves (Gnetum gnemon var. tenerum) after different preparation methods
Main Article Content
Keywords
antioxidant, Gnetum gnemon, preparation, quality, stem, washing
Abstract
Liang or Gnetum gnemon var. tenerum, an indigenous southern vegetable has recently attracted increasing interest due to its high nutritional value, creamy taste and lack of smell. The leaves with or without stem are washed with chlorinated water at 100 ppm for 15 min, stored at 4°C and investigated for physiochemical, chemical and sensory evaluations over time. Total phenolic and flavonoid contents were higher in treatments with stems (P < 0.05). Washing significantly increased moisture content and water activity (aw) in all treatments (P < 0.05). In addition, washing resulted in significantly higher DPPH and ABTS activity (P < 0.05). However, washing and stem detachment had no effect on sensory and physicochemical qualities. The sensory score of the 8-days stored sample was comparable to the fresh one (Day 0).
References
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Zhang, W.E., Wang, C.L., Shi, B.B. and Pan, X.J., 2017. Effect of storage temperature and time on the nutritional quality of walnut male inflorescences. Journal of Food and Drug Analysis. 25(2): 374–384. 10.1016/j.jfda.2016.05.010
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Arnao, M.B., Cano, A. and Acosta, M., 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry. 73(2): 239–244.
Aruscavage, D., Miller, S.A., Lewis Ivey, M.L., Lee, K. and Lejeune, J.T., 2008. Survival and dissemination of Escherichia coli O157:7 on physically and biologically damaged lettuce plants. Journal of Food Protection. 71(12): 2384–2388. 10.4315/0362-028x-71.12.2384
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Beneragana, C.K. and Goto, K. 2010., Chlorophyll a:b ratio increases under low-light in “shade-tolerant” Euglena gracillis. Tropical Agricultural Research. 22(1): 12–25.
Benzie, I.F. and Strain, J., 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry. 239: 70–76.
Bobulescu, I.A., 2020. The old west analogy for acid-base buffering. Advances in Physiology Education. 44(2):210–211. 10.1152/advan.00033.2020
Brand-Williams, W., Cuvelier, M.E. and Berset, C., 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology. 28: 25–30.
Comino-Sanz, I.M., López-Franco, M.D., Castro, B. and Pancorbo-Hidalgo, P.L., 2021. The role of antioxidants on wound healing: a review of the current evidence. Journal of Clinical Medicine. 10(16): 3558. 10.3390/jcm10163558
de Frias, J.A., Luo, Y., Zhou, B., Turner, E.R., Millner, P.D. and Nou, X., 2018. Minimizing pathogen growth and quality deterioration of packaged leafy greens by maintaining optimum temperature in refrigerated display cases with doors. Food Control. 92: 488–495. 10.1016/j.foodcont.2018.05.024
Dovene, A.K., Wang, L., Bokhary, S.U.F., Madebo, M.P., Zheng, Y. and Jin, P., 2019. Effect of cutting styles on quality and antioxidant activity of stored fresh-cut sweet potato (Ipomoea batatas L.). Cultivars Foods. 8(12): 674. 10.3390/foods8120674
FAO and WHO, 2003. Code of hygienic practice for fresh fruits and vegetables CXC 53-2003. [cited 2023 Jun 2]. Available from: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%-252Fsites%252Fcodex%252FStandards%252FCXC%2B53-2003%252FCXC_053e.pdf
Ha, P.T.T., Tran, N.T.B., Tram, N.T.N. and Kha, V.H., 2020. Total phenolic, total flavonoid contents and antioxidant potential of Common Bean (Phaseolus vulgaris L.) in Vietnam. AIMS Agriculture and Food. 5(4): 635–648. 10.3934/agrfood.2020.4.635
Herrera, M., Viera, I. and Roca, M., 2022. HPLC-MS2 analysis of chlorophylls in green teas establishes differences among varieties. Molecules. 27(19): 6171. 10.3390/molecules27196171
Hubert, G.Y.J., Patel, J., Patel, N.J. and Talati, J.O., 2017. Storage of fruits and vegetables in refrigerator increase their phenolic acids but decreases the total phenolics, anthocyanins and vitamin C with subsequent loss of their antioxidant capacity. Antioxidants (Basel). 6(3): 59–77. 10.3390/antiox6030059
Jacxsens, L., Devlieghere, F., Ragaert, P., Vanneste, E. and Debevere, J., 2003. Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce. International Journal of Food Microbiology. 83(3): 263–280. 10.1016/S0168-1605(02)00376-8
Kasajima, I., 2019. A review on the protocols and comparative studies of oxidative stress tolerance in rice. In: Hasanuzzaman, M., Fujita, M., Nahar, K. and Biswas, K., editors. Chapter 23. Advances in rice research for abiotic stress tolerance. United Kingdom: Woodhead Publishing. pp. 469–487. 10.1016/B978-0-12-814332-2.00023-X
Kim, H.J. and Han, M.H., 2019. The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi. Food Science and Biotechnology. 28(4): 1155–1161. 10.1007/s10068-019-00560-5
Kim, S.Y., 2015. Fluctuations in phenolic content and antioxidant capacity of green vegetable juices during refrigerated storage. Preventive Nutrition and Food Science. 20(3): 169–175. 10.3746/pnf.2015.20.3.169
Kusumiyati, Hadiwijaya Y., Putri, I.E., Mubarok, S. and Hamdani, J.S., 2020. Rapid and non-destructive prediction of total soluble solids of guava fruits at various storage periods using handheld near-infrared instrument. Presented at IOP Conference Series: Earth and Environmental Science, Yogyakarta, Indonesia, July 30–31. 458(1):12022. 10.1088/1755-1315/458/1/012022
Lal, S., 2014. Variation in chlorophyll and carotenoid contents in kale (Brassica oleracea) as influenced by cultivars and harvesting dates. Indian Journal of Agricultural Science. 84(10): 1178–1181.
Larrinaga, L.R., Dios, V.R.D., Fabrikov, D., Guil-Guerrero, J.L.G., Becerril, J.M., García-Plazaola, J.I. and Esteban, R. 2019., Life after harvest: circadian regulation in photosynthetic pigments of rocket leaves during supermarket storage affects the nutritional quality. Nutrients. 11(7): 1519. 10.3390/nu11071519
Lee, J.H., Soh, S.Y., Kim, H.J. and Nam, S.Y., 2022. Effects of LED light quality on the growth and leaf color of Orostachys japonica and O. boehmeri. Journal of Bio-Environmental Control. 31(2): 104–113. 10.12791/KSBEC.2022.31.2.104
Leveau, J.H. and Lindow, S.E., 2001. Predictive and interpretive simulation of green fluorescent protein expression in reporter bacteria. Journal of Bacteriology. 183(23): 6752–6762. 10.1128/JB.183.23.6752-6762.2001
Li, Y., He, N., Hou, J., Xu, L., Liu, C., Zhang, J., Wang, Q., Zhang, X. and Wu, X., 2018. Factors influencing leaf chlorophyll content in natural forests at the biome scale. Frontiers in Ecological Evolution. 6: 1–10. 10.3389/fevo.2018.00064
Mei, S., Yu, Z., Chen, J., Zheng, P., Sun, B. and Guo, J., 2022. The physiology of postharvest tea (Camellia sinensis) leaves, according to metabolic phenotypes and gene expression analysis. Molecules. 27(5): 1708. 10.3390/molecules27051708
Mongkontanawat, N. and Lertnimitmongkol, W., 2015. Product development of sweet fermented rice (Khao-Mak) from germinated native black glutinous rice. Journal of Advances in Agricultural Technology. 11(2): 501–515.
Mulaosmanovic, E., Lindblom, T.U.T., Windstam, S.T., Bengtsson, M., Rosberg, A.K., Morgren, L. and Alsuius, B.W., 2021. Processing of leafy vegetables matters: damage and microbial community structure from field to bag. Food Control. 125(2): 107894. 10.1046/j.foodcont.2021.107894
Munteanu, I.G. and Apetriel, C., 2021. Analytical method used in determining antioxidant activity: a review. International Journal of Molecular Science. 22(7): 3380. 10.3390/ijms22073380
Pongsetkul, J., Benjakul, S. and Boonchuen, P., 2023. Bacillus subtilis K-C3 as potential starter to improve nutritional components and quality of shrimp paste and corresponding changes during storage at two alternative temperatures. Fermentation. 9(2): 107. 10.3390/fermentation9020107
Pratyusha, S., 2021. Phenolic compounds in the plant development and defense: an overview. In: Hasanuzzaman, M. and Nahar, K., editors. Plant stress physiology. London, UK: IntechOpen Limited, pp. 1–17. 10.5772/intechopen.102873
Sarker, U., Oba, S. and Daramy, M.A., 2020. Nutrients, minerals, antioxidant pigments and phytochemicals, and antioxidant capacity of the leaves of stem amaranth. Scientific Reports. 10: 3892. 10.1038/s41598-020-60252-7
Singleton, V.L. and Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture. 16: 144–158.
Srisook, K., Jinda, S. and Srisook, E., 2021. Anti-inflammatory and antioxidant effects of Pluchea Indica leaf extract in TNF-α-Induced human endothelial cells. Wilailak Journal of Science & Technology. 18(10): 10271. 10.48048/wjst.2021.10271
Suksanga, A., Siripongvutikorn, S., Yupanqui, C.T. and Leelawattana, R., 2022. The potential antidiabetic properties of Liang (Gnetum gnemon var. tenerum). Food Science and Technology (Campinas). 42: e64522. 10.1590/fst.64522
Thakulla, D., Dunn, B., Hu, B., Goad, C. and Maness, N. 2021. Nutrient solution temperature affects growth and brix parameters of seventeen lettuce cultivars grown in an NFT hydroponic system. Horticulturae. 7(9): 321. 10.3390/horticulturae7090321
Toro, G. and Manuel, P., 2015. Plant respiration under low oxygen. Chilean Journal of Agricultural Research. 75 supl.1: 57–70.
Wazir, D., Ahmad, S., Muse, R., Mahmood, M. and Shukor, Y., 2011. Antioxidant activities of different parts of Gnetum gnemon L. Journal of Plant Biochemistry and Biotechnology. 20(2): 234–240. 10.1007/s13562-011-0051-8
Yeo, J. and Shahidi, F., 2019. Critical re-evaluation of DPPH assay: presence of pigments affects the results. Journal of Agriculture and Food Chemistry. 67(26): 7526–7529. 10.1021/acs.jafc.9b02462
Zhang, T.J., Zheng, J., Yu, Z.C., Huang, X.D., Zhang, Q.L., Tian, X.S. and Peng, C.L., 2018. Functional characteristics of phenolic compounds accumulated in young leaves of two subtropical forest tree species of different successional stages. Tree Physiology. 38(10): 1486–1501. 10.1093/treephys/tpy030
Zhang, W.E., Wang, C.L., Shi, B.B. and Pan, X.J., 2017. Effect of storage temperature and time on the nutritional quality of walnut male inflorescences. Journal of Food and Drug Analysis. 25(2): 374–384. 10.1016/j.jfda.2016.05.010
Zoecklein, B.W., Fugelsang, K.C. and Gump, B.H., 2010. Practical methods of measuring grape quality. In: Reynolds, A.G., editor. Chapter 4. Managing wine quality: viticulture and wine quality. London, UK: CRC Press Inc. pp. 107–133.
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