Valorization of ultraviolet-C (UV-C) dose validation in spices: Changes in phenolic contents and antioxidant activity during storage of UV-C-treated dried spices powder
Main Article Content
Keywords
antioxidant capacity, PLS validation, storage, UV-C
Abstract
In this work, ultraviolet-C (UV-C) radiation was applied at dose levels of 0, 0.5, 1, 1.5 and 2.0 kJ.m–2 to evaluate changes on the antioxidant capacity of dried fennel seeds, chilli pepper, and coriander seeds powder during storage. The samples’ total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl activity, and ferric-reducing antioxidant power (FRAP) were evaluated prior to and after storage for 6 and 12 months at 25°C and a relative humidity of 45%. The results showed that spices treated with UV-C doses had significantly greater content of TPC, TFC and FRAP during storage, compared to untreated samples. The validation of UV-C dose, as investigated by the partial least squares regression analysis, stated the most valid dose for each dried spice that improved its phenolic content and antioxidant activity prior to and after storage. These findings revealed that UV-C irradiation could help alleviate losses and sustain spices’ quality and shelf life as a postharvest treatment method.
References
Bajpai, V.K., Baek, K. and Kang, S.C. 2012. Control of salmonella in foods by using essential oils: a review. Food Res Int. 45(2): 722–734. 10.1016/j.foodres.2011.04.052
Barros, L., Carvalho, A.M. and Ferreira, I.C. 2010. The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences. Food Sci Technol (LWT). 43: 814–818. 10.1016/j.lwt.2010.01.010
Bhagya, H.P., Raveendra, Y.C. and Lalithya, K.A. 2017. Multibenificial uses of spices: a brief review. Act Sci Nutr Health. 1(1): 3–06. http://krishi.icar.gov.in/jspui/handle/123456789/28676
Chang, S.T., Wu, J.H., Wang, S.Y., Kang, P.L., Yang, N.S. and Shyur, L.F. 2001. Antioxidant activity of extracts from Acacia confusa bark and heartwood. J Agric Food Chem. 49(7): 3420–3424. 10.1021/jf0100907
Cote, S.P., Rodoni, L.M., Miceli, E., Concellón, A., Civello, P. and Vicente, A.R. 2013. Effect of radiation intensity on the outcome of postharvest UV-C treatments. Postharvest Biol Technol. 83: 83–89. 10.1016/J.POSTHARVBIO.2013.03.009
Dassamiour, S., Boujouraf, O., Sraoui, L., Bensaad, M.S., Derardja, A. Eddine., Alsufyani, S.J., et al. 2022. Effect of postharvest UV-C radiation on nutritional quality, oxidation and enzymatic browning of stored mature date. Appl Sci. 12(10): 4947. 10.3390/app12104947
Deng, N., Liu, C.X., Chang, E.M., Ji, J., Yao, X.M., Yue, J.Y., et al. 2017. High temperature and UV-C treatments affect stilbenoid accumulation and related gene expression levels in Gnetum parvifolium. Elect J Biotechnol. 25: 43–49. 10.1016/j.ejbt.2016.11.001
Diao, W., Hu, Q., Zhang, H. and Xu, J. 2014. Chemical composition, antibacterial activity, and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.). Food Control. 35: 109–116. 10.1016/J.FOODCONT.2013.06.056
Eliasson, L., Isaksson, S., Lövenklev, M. and Ahrńe, L. 2015. A comparative study of infrared and microwave heating for microbial decontamination of paprika powder. Front Microbiol. 6: 1071. 10.3389/fmicb.2015.01071
Ferriccioni, N., Mateucci, R., Zangrando, A., Santana, S. and Campos, C.A. 2019. Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard. Food Sci Technol Int. 25(7): 579–587. 10.1177/1082013219850667
González-Aguilar, G.A., Villegas-Ochoa, M.A., Martínez-Téllez, M.A., Gardea, A.A. and Ayala-Zavala, J.F. 2007. Improving antioxidant capacity of fresh-cut mangoes treated with UV-C. J Food Sci. 72(3): S197–S202. 10.1111/j.1750-3841.2007.00295.x
Gori, L., Gallo, E., Mascherini, V., Mugelli, A., Vannacci, A. and Firenzuoli, F. 2012. Can estragole in fennel seed decoctions really be considered a danger for human health? A fennel safety update. Evid Complem Altern Med. 2012: 860542. 10.1155/2012/860542
Gutierrez, D.R. and Rodriguez, S.D.C. 2019. Combined effect of UV-C and ozone on bioactive compounds and microbiological quality of fresh-cut rocket leaves. Am. J. Food Technol. 7 (3), 71-78. 10.12691/ajfst-7-3-1
Hassan, A.B., Al Maiman, S.A., Sir Elkhatim, K.A., Elbadr, N.A., Alsulaim, S., Osman, M.A., et al. Mohamed Ahmed. 2020. Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel, and coriander. Food Sci Technol (LWT). 134: 109946. 10.1016/j.lwt.2020.109946
Kim, D.O., Jeong, S. W.B. and Lee, C.Y. 2003. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem. 81(3): 321–326. 10.1016/S0308-8146(02)00423-5
Liu, C.H., Cai, L.Y., Lu, X.Y., Han, X.X. and Ying, T.J. 2012. Effect of postharvest UV-C irradiation on phenolic compound content and antioxidant activity of tomato fruit during storage. J Integr Agric. 11: 159–165. 10.1016/S1671-2927(12)60794-9
Moreno, C., Andrade-Cuvi, M.J., Zaro, M.J., Darré, M., Vicente, A.R. and Concellón, A. 2017. Short UV-C treatment prevents browning and extends the shelf-life of fresh-cut carambola. J Food Qual. 2017: 1–9. Article ID 2548791. 10.1155/2017/2548791
Ogiso, Y., Hosoda-Yabe, R., Kawamoto, Y., Kawamoto, T., Kato, K. and Yabe, T. 2008. An antioxidant of dried chili pepper maintained its activity through postharvest ripening for 18 months. Biosci Biotechnol Biochem. 72(12): 3297–3300. 10.1271/bbb.80464
Oyaizu, M. 1986. Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr Diet. 44(6): 307–315. 10.5264/eiyogakuzashi.44.307
Li, P., Yu, X. and Xu, B. 2017. Effects of UV-C light exposure and refrigeration on phenolic and antioxidant profiles of subtropical fruits (litchi, longan, and rambutan) in different fruit forms. J Food Qual. 2017: 12, Article ID 8785121. 10.1155/2017/8785121
Pristijono, P., Golding, J. and Bowyer, M. 2018. Postharvest UV-C treatment, followed by storage in a continuous low-level ethylene atmosphere, maintains the quality of ‘Kensington Pride’ mango fruit stored at 20°C. Horticulturae. 5(1): 1. 10.3390/horticulturae5010001
Rather, M.A., Dar, B.A., Sofi, S.N., Bhat, B.A. and Qurishi, M.A. 2012. Foeniculum vulgare: a comprehensive review of its traditional use, phytochemistry, pharmacology, and safety. Arab J Chem. 9: 51574–51583. 10.1016/j.arabjc.2012.04.011
Robles-Sánchez, R.M., Islas-Osuna, M.A., Astiazarán-García, H., Vazquez-Ortiz, F.A., Martín-Belloso, O., Gorinstein, S., et al. 2009. Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut “Ataulfo” mangoes (Mangifera indica L.) as affected by low-temperature storage. J Food Sci. 74(3): S126–S134. 10.1111/j.1750-3841.2009.01104.x
Santhirasegaram, V., Razali, Z., George, D.S. and Somasundram, C. 2015. Comparison of UV-C treatment and thermal pasteurisation on quality of Chokanan mango (Mangifera indica L.) juice. Food Bioprod Proc. 94: 313–321. 10.1016/j.fbp.2014.03.011
Sari, L.K., Setha, S. and Naradisorn, M. 2016. Effect of UV-C irradiation on postharvest quality of “Phulae” pineapple. Sci Hortic. 213: 314–320. 10.1016/j.scienta.2016.09.049
Shen, Y., Sun, Y.J., Qiao, L.P., Chen, J.C., Liu, D.H. and Ye, X.Q. 2013. Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage. Postharvest Biol Technol. 76: 50–57. 10.1016/j.postharvbio.2012.09.006
Sheng, K.L., Zheng, H.H., Shui, S.S., Yan, L., Liu, C. and Zheng, L. 2018. Comparison of postharvest UV-B and UV-C treatments on table grape: changes in phenolic compounds and their transcription of biosynthetic genes during storage. Postharvest Biol Technol. 138: 74–81. 10.1016/j.postharvbio.2018.01.002
Talhaoui, N., Gómez-Caravaca, A.M., León, L., De la Rosa, R., Segura-Carretero, A. and Fernández-Gutiérrez, A. 2014. Determination of phenolic compounds of “Sikitita” olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents’ Arbequina and Picual olive leaves. Food Sci Technol (LWT). 58: 28–34. 10.1016/j.lwt.2014.03.014
Telci, I., Demirtas, I. and Sahin, A. 2009. Variation in plant properties and essential oil composition of sweet fennel (Foeniculum vulgare Mill.) fruits during stages of maturity. Ind Crops Prod. 30(1): 126–130. 10.1016/j.indcrop.2009.02.010
Wangensteen, H., Samuelsen, A.B. and Malterud, K.E. 2004. Antioxidant activity in extracts from coriander. Food Chem. 88: 293–297. 10.1016/j.foodchem.2004.01.047
Waterhouse, A.L. 2002. Determination of total phenolics. Curr Protoc Food Anal Chem. 6: I1–1. 10.1002/0471142913.fai0101s06
Winter, T. R. and Rostás, M. 2008. Ambient ultraviolet radiation induces protective responses in soybean but does not attenuate indirect defense. Environ Pollut. 155(2): 290–297. 10.1016/j.envpol.2007.11.018
Barros, L., Carvalho, A.M. and Ferreira, I.C. 2010. The nutritional composition of fennel (Foeniculum vulgare): shoots, leaves, stems and inflorescences. Food Sci Technol (LWT). 43: 814–818. 10.1016/j.lwt.2010.01.010
Bhagya, H.P., Raveendra, Y.C. and Lalithya, K.A. 2017. Multibenificial uses of spices: a brief review. Act Sci Nutr Health. 1(1): 3–06. http://krishi.icar.gov.in/jspui/handle/123456789/28676
Chang, S.T., Wu, J.H., Wang, S.Y., Kang, P.L., Yang, N.S. and Shyur, L.F. 2001. Antioxidant activity of extracts from Acacia confusa bark and heartwood. J Agric Food Chem. 49(7): 3420–3424. 10.1021/jf0100907
Cote, S.P., Rodoni, L.M., Miceli, E., Concellón, A., Civello, P. and Vicente, A.R. 2013. Effect of radiation intensity on the outcome of postharvest UV-C treatments. Postharvest Biol Technol. 83: 83–89. 10.1016/J.POSTHARVBIO.2013.03.009
Dassamiour, S., Boujouraf, O., Sraoui, L., Bensaad, M.S., Derardja, A. Eddine., Alsufyani, S.J., et al. 2022. Effect of postharvest UV-C radiation on nutritional quality, oxidation and enzymatic browning of stored mature date. Appl Sci. 12(10): 4947. 10.3390/app12104947
Deng, N., Liu, C.X., Chang, E.M., Ji, J., Yao, X.M., Yue, J.Y., et al. 2017. High temperature and UV-C treatments affect stilbenoid accumulation and related gene expression levels in Gnetum parvifolium. Elect J Biotechnol. 25: 43–49. 10.1016/j.ejbt.2016.11.001
Diao, W., Hu, Q., Zhang, H. and Xu, J. 2014. Chemical composition, antibacterial activity, and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.). Food Control. 35: 109–116. 10.1016/J.FOODCONT.2013.06.056
Eliasson, L., Isaksson, S., Lövenklev, M. and Ahrńe, L. 2015. A comparative study of infrared and microwave heating for microbial decontamination of paprika powder. Front Microbiol. 6: 1071. 10.3389/fmicb.2015.01071
Ferriccioni, N., Mateucci, R., Zangrando, A., Santana, S. and Campos, C.A. 2019. Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard. Food Sci Technol Int. 25(7): 579–587. 10.1177/1082013219850667
González-Aguilar, G.A., Villegas-Ochoa, M.A., Martínez-Téllez, M.A., Gardea, A.A. and Ayala-Zavala, J.F. 2007. Improving antioxidant capacity of fresh-cut mangoes treated with UV-C. J Food Sci. 72(3): S197–S202. 10.1111/j.1750-3841.2007.00295.x
Gori, L., Gallo, E., Mascherini, V., Mugelli, A., Vannacci, A. and Firenzuoli, F. 2012. Can estragole in fennel seed decoctions really be considered a danger for human health? A fennel safety update. Evid Complem Altern Med. 2012: 860542. 10.1155/2012/860542
Gutierrez, D.R. and Rodriguez, S.D.C. 2019. Combined effect of UV-C and ozone on bioactive compounds and microbiological quality of fresh-cut rocket leaves. Am. J. Food Technol. 7 (3), 71-78. 10.12691/ajfst-7-3-1
Hassan, A.B., Al Maiman, S.A., Sir Elkhatim, K.A., Elbadr, N.A., Alsulaim, S., Osman, M.A., et al. Mohamed Ahmed. 2020. Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel, and coriander. Food Sci Technol (LWT). 134: 109946. 10.1016/j.lwt.2020.109946
Kim, D.O., Jeong, S. W.B. and Lee, C.Y. 2003. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem. 81(3): 321–326. 10.1016/S0308-8146(02)00423-5
Liu, C.H., Cai, L.Y., Lu, X.Y., Han, X.X. and Ying, T.J. 2012. Effect of postharvest UV-C irradiation on phenolic compound content and antioxidant activity of tomato fruit during storage. J Integr Agric. 11: 159–165. 10.1016/S1671-2927(12)60794-9
Moreno, C., Andrade-Cuvi, M.J., Zaro, M.J., Darré, M., Vicente, A.R. and Concellón, A. 2017. Short UV-C treatment prevents browning and extends the shelf-life of fresh-cut carambola. J Food Qual. 2017: 1–9. Article ID 2548791. 10.1155/2017/2548791
Ogiso, Y., Hosoda-Yabe, R., Kawamoto, Y., Kawamoto, T., Kato, K. and Yabe, T. 2008. An antioxidant of dried chili pepper maintained its activity through postharvest ripening for 18 months. Biosci Biotechnol Biochem. 72(12): 3297–3300. 10.1271/bbb.80464
Oyaizu, M. 1986. Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr Diet. 44(6): 307–315. 10.5264/eiyogakuzashi.44.307
Li, P., Yu, X. and Xu, B. 2017. Effects of UV-C light exposure and refrigeration on phenolic and antioxidant profiles of subtropical fruits (litchi, longan, and rambutan) in different fruit forms. J Food Qual. 2017: 12, Article ID 8785121. 10.1155/2017/8785121
Pristijono, P., Golding, J. and Bowyer, M. 2018. Postharvest UV-C treatment, followed by storage in a continuous low-level ethylene atmosphere, maintains the quality of ‘Kensington Pride’ mango fruit stored at 20°C. Horticulturae. 5(1): 1. 10.3390/horticulturae5010001
Rather, M.A., Dar, B.A., Sofi, S.N., Bhat, B.A. and Qurishi, M.A. 2012. Foeniculum vulgare: a comprehensive review of its traditional use, phytochemistry, pharmacology, and safety. Arab J Chem. 9: 51574–51583. 10.1016/j.arabjc.2012.04.011
Robles-Sánchez, R.M., Islas-Osuna, M.A., Astiazarán-García, H., Vazquez-Ortiz, F.A., Martín-Belloso, O., Gorinstein, S., et al. 2009. Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut “Ataulfo” mangoes (Mangifera indica L.) as affected by low-temperature storage. J Food Sci. 74(3): S126–S134. 10.1111/j.1750-3841.2009.01104.x
Santhirasegaram, V., Razali, Z., George, D.S. and Somasundram, C. 2015. Comparison of UV-C treatment and thermal pasteurisation on quality of Chokanan mango (Mangifera indica L.) juice. Food Bioprod Proc. 94: 313–321. 10.1016/j.fbp.2014.03.011
Sari, L.K., Setha, S. and Naradisorn, M. 2016. Effect of UV-C irradiation on postharvest quality of “Phulae” pineapple. Sci Hortic. 213: 314–320. 10.1016/j.scienta.2016.09.049
Shen, Y., Sun, Y.J., Qiao, L.P., Chen, J.C., Liu, D.H. and Ye, X.Q. 2013. Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage. Postharvest Biol Technol. 76: 50–57. 10.1016/j.postharvbio.2012.09.006
Sheng, K.L., Zheng, H.H., Shui, S.S., Yan, L., Liu, C. and Zheng, L. 2018. Comparison of postharvest UV-B and UV-C treatments on table grape: changes in phenolic compounds and their transcription of biosynthetic genes during storage. Postharvest Biol Technol. 138: 74–81. 10.1016/j.postharvbio.2018.01.002
Talhaoui, N., Gómez-Caravaca, A.M., León, L., De la Rosa, R., Segura-Carretero, A. and Fernández-Gutiérrez, A. 2014. Determination of phenolic compounds of “Sikitita” olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents’ Arbequina and Picual olive leaves. Food Sci Technol (LWT). 58: 28–34. 10.1016/j.lwt.2014.03.014
Telci, I., Demirtas, I. and Sahin, A. 2009. Variation in plant properties and essential oil composition of sweet fennel (Foeniculum vulgare Mill.) fruits during stages of maturity. Ind Crops Prod. 30(1): 126–130. 10.1016/j.indcrop.2009.02.010
Wangensteen, H., Samuelsen, A.B. and Malterud, K.E. 2004. Antioxidant activity in extracts from coriander. Food Chem. 88: 293–297. 10.1016/j.foodchem.2004.01.047
Waterhouse, A.L. 2002. Determination of total phenolics. Curr Protoc Food Anal Chem. 6: I1–1. 10.1002/0471142913.fai0101s06
Winter, T. R. and Rostás, M. 2008. Ambient ultraviolet radiation induces protective responses in soybean but does not attenuate indirect defense. Environ Pollut. 155(2): 290–297. 10.1016/j.envpol.2007.11.018
Article Sidebar
Published
Apr 15, 2024
Article Details
How to Cite
Qasem, A. A., Ibraheem, M. A., Hamami, M. A., Al-Shoqairan, Y. I., Alamri, M. S., A. Al Maiman, S., & B. Hassan, A. (2024). Valorization of ultraviolet-C (UV-C) dose validation in spices: Changes in phenolic contents and antioxidant activity during storage of UV-C-treated dried spices powder. Italian Journal of Food Science, 36(2), 111-120. https://doi.org/10.15586/ijfs.v36i2.2502
Section
Original Article
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
How to Cite
Qasem, A. A., Ibraheem, M. A., Hamami, M. A., Al-Shoqairan, Y. I., Alamri, M. S., A. Al Maiman, S., & B. Hassan, A. (2024). Valorization of ultraviolet-C (UV-C) dose validation in spices: Changes in phenolic contents and antioxidant activity during storage of UV-C-treated dried spices powder. Italian Journal of Food Science, 36(2), 111-120. https://doi.org/10.15586/ijfs.v36i2.2502