Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date
The effect of three doses of UV-C radiation (1, 3 and 6 kJ m<sup>−2</sup>) on conservation potential after harvest of the Deglet-Nour date for five months of storage at 10 °C was studied. Contents of water, total sugar, carotenoids, proteins, total polyphenols, flavonoids and condensed t...
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MDPI AG
2022-05-01
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| author | Saliha Dassamiour Ourida Boujouraf Linda Sraoui Mohamed Sabri Bensaad Ala eddine Derardja Sultan J. Alsufyani Rokayya Sami Eman Algarni Huda Aljumayi Amani H. Aljahani |
| author_facet | Saliha Dassamiour Ourida Boujouraf Linda Sraoui Mohamed Sabri Bensaad Ala eddine Derardja Sultan J. Alsufyani Rokayya Sami Eman Algarni Huda Aljumayi Amani H. Aljahani |
| author_sort | Saliha Dassamiour |
| collection | DOAJ |
| description | The effect of three doses of UV-C radiation (1, 3 and 6 kJ m<sup>−2</sup>) on conservation potential after harvest of the Deglet-Nour date for five months of storage at 10 °C was studied. Contents of water, total sugar, carotenoids, proteins, total polyphenols, flavonoids and condensed tannins, as well as browning index, enzyme activities of polyphenoloxidase and peroxidase and antioxidant capacity of samples were monitored during storage using standard methods. Doses 1 and 6 kJ m<sup>−2</sup> significantly slowed the water loss of samples until the second month of storage, with 17.68% and 16.02% of loss compared to control (31.45%). In the second month of storage, a significant increase in carotenoids was also observed for doses 1 and 6 kJ m<sup>−2</sup>, with values of 4.17 and 4.02 mg kg<sup>−1</sup> versus the control (3.45 mg kg<sup>−1</sup>), which resulted in deceleration in carotenoid degradation. A gradual decrease in total sugar content was noted for all samples; it was slower within irradiated ones at the second month, where the slowing down of sugar consumption was significantly favored in the samples irradiated at 1 and 6 kJ m<sup>−2</sup>, which was marked by decreases of 4.98% and 4.57% versus 8.96% in the control. Protein content of irradiated samples (3 and 6 kJ m<sup>−2</sup>) increased at the third month, giving 1.70 and 2.41 g kg<sup>−1</sup> compared to 1.29 g kg<sup>−1</sup> for the control. An important decrease in enzymatic activity of polyphenoloxidase was detected, in addition to a fluctuation in peroxidase during storage. The browning index was lower in the irradiated sample until the fourth month of storage, where the result was more significant. An increase in the content of condensed tannins was detected, especially during the two first months, and while the significant increase in the content of flavonoids was read at the last month, it was detected from the first month for polyphenols. This was more significant for the highest dose, were the content reached 0.537 g kg<sup>−1</sup> versus 0.288 g kg<sup>−1</sup> in control at the first month. A dose-dependent increase in antiradical activity was noted during the last months of storage, while the increase in iron-reducing power was detected at the first month. UV-C delayed installation of Deglet-Nour browning and enriched it with antioxidants. |
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| spelling | doaj.art-25eb13aa59bf4c70a883d08d3afe441e2023-11-23T09:55:29ZengMDPI AGApplied Sciences2076-34172022-05-011210494710.3390/app12104947Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature DateSaliha Dassamiour0Ourida Boujouraf1Linda Sraoui2Mohamed Sabri Bensaad3Ala eddine Derardja4Sultan J. Alsufyani5Rokayya Sami6Eman Algarni7Huda Aljumayi8Amani H. Aljahani9Laboratory of Biotechnology of Bioactive Molecules and Cellular Physiopathology (LBMBPC), Faculty of Natural and Life Sciences, University Batna 2, Fesdis, Batna 05078, AlgeriaDepartment of Microbiology and Biochemistry, Faculty of Natural and Life Sciences, University Batna 2, 53, Route de Constantine, Fesdis, Batna 05078, AlgeriaDepartment of Microbiology and Biochemistry, Faculty of Natural and Life Sciences, University Batna 2, 53, Route de Constantine, Fesdis, Batna 05078, AlgeriaLaboratory of Biotechnology of Bioactive Molecules and Cellular Physiopathology (LBMBPC), Faculty of Natural and Life Sciences, University Batna 2, Fesdis, Batna 05078, AlgeriaLaboratoire Bioqual, Institut National de l’Alimentation, la Nutrition et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Route de Ain El-Bey, Constantine 25000, AlgeriaDepartment of Physics, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi ArabiaThe effect of three doses of UV-C radiation (1, 3 and 6 kJ m<sup>−2</sup>) on conservation potential after harvest of the Deglet-Nour date for five months of storage at 10 °C was studied. Contents of water, total sugar, carotenoids, proteins, total polyphenols, flavonoids and condensed tannins, as well as browning index, enzyme activities of polyphenoloxidase and peroxidase and antioxidant capacity of samples were monitored during storage using standard methods. Doses 1 and 6 kJ m<sup>−2</sup> significantly slowed the water loss of samples until the second month of storage, with 17.68% and 16.02% of loss compared to control (31.45%). In the second month of storage, a significant increase in carotenoids was also observed for doses 1 and 6 kJ m<sup>−2</sup>, with values of 4.17 and 4.02 mg kg<sup>−1</sup> versus the control (3.45 mg kg<sup>−1</sup>), which resulted in deceleration in carotenoid degradation. A gradual decrease in total sugar content was noted for all samples; it was slower within irradiated ones at the second month, where the slowing down of sugar consumption was significantly favored in the samples irradiated at 1 and 6 kJ m<sup>−2</sup>, which was marked by decreases of 4.98% and 4.57% versus 8.96% in the control. Protein content of irradiated samples (3 and 6 kJ m<sup>−2</sup>) increased at the third month, giving 1.70 and 2.41 g kg<sup>−1</sup> compared to 1.29 g kg<sup>−1</sup> for the control. An important decrease in enzymatic activity of polyphenoloxidase was detected, in addition to a fluctuation in peroxidase during storage. The browning index was lower in the irradiated sample until the fourth month of storage, where the result was more significant. An increase in the content of condensed tannins was detected, especially during the two first months, and while the significant increase in the content of flavonoids was read at the last month, it was detected from the first month for polyphenols. This was more significant for the highest dose, were the content reached 0.537 g kg<sup>−1</sup> versus 0.288 g kg<sup>−1</sup> in control at the first month. A dose-dependent increase in antiradical activity was noted during the last months of storage, while the increase in iron-reducing power was detected at the first month. UV-C delayed installation of Deglet-Nour browning and enriched it with antioxidants.https://www.mdpi.com/2076-3417/12/10/4947<i>Phoenix</i> <i>dactylifera</i> L.ultraviolet radiationphenolicspolyphenoloxidasedarkening |
| spellingShingle | Saliha Dassamiour Ourida Boujouraf Linda Sraoui Mohamed Sabri Bensaad Ala eddine Derardja Sultan J. Alsufyani Rokayya Sami Eman Algarni Huda Aljumayi Amani H. Aljahani Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date Applied Sciences <i>Phoenix</i> <i>dactylifera</i> L. ultraviolet radiation phenolics polyphenoloxidase darkening |
| title | Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date |
| title_full | Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date |
| title_fullStr | Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date |
| title_full_unstemmed | Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date |
| title_short | Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date |
| title_sort | effect of postharvest uv c radiation on nutritional quality oxidation and enzymatic browning of stored mature date |
| topic | <i>Phoenix</i> <i>dactylifera</i> L. ultraviolet radiation phenolics polyphenoloxidase darkening |
| url | https://www.mdpi.com/2076-3417/12/10/4947 |
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