Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms

Abstract

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.

Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots

“…Ca 2+ is an important component of the human body, and is required for vascular contraction, muscle function, nerve transmission, and intracellular signaling (Onstitute of Medicine, 2010). The Na + contents of maca leaves and roots were found to be higher compared to other studies of maca roots as well (Li et al, 2017). Maca leaves and roots are an excellent source of Na + which is an essential mineral for human health required for cellular homeostasis and fluid balance (Farquhar et al, 2015).…”

“…An earlier study showed that dietary intake of K + has a beneficial effect on the coronary heart disease by decreasing blood pressure and maintaining an adequate Na + to K + ratio (Weaver, 2009). The Ca 2+ contents of maca leaves and roots was observed to be higher (6.58 and 2.25 mg/g, respectively) than that reported by other studies of maca roots (Li et al, 2017). Ca 2+ is an important component of the human body, and is required for vascular contraction, muscle function, nerve transmission, and intracellular signaling (Onstitute of Medicine, 2010).…”

Integration of pomegranate peel extract (PPE) with calcium sulphate (CaSO 4 ): A friendly treatment for extending shelf‐life and maintaining postharvest quality of sweet cherry fruit

“…AAC acts as an antioxidant via scavenging the free radicals created in fruits and thus prevents its degradation, which begins during fruit ripening due to oxidation processes (Khaliq et al., 2015). However, the AA content of the fruit can be affected by a number of factors, such as pre‐ and post‐harvest treatment, harvest time, storage conditions, and oxidative stress (Li et al., 2017; Zhao et al., 2019). The AA content for the fruit gradually decreased in all treated and untreated samples during the storage period ( p < .001) and at the end of 45 day of storage, the AA content reduction in control fruit was more than 26% (6.59 mg/kg FW) (Figure 2b).…”

“…The AA content for the fruit gradually decreased in all treated and untreated samples during the storage period ( p < .001) and at the end of 45 day of storage, the AA content reduction in control fruit was more than 26% (6.59 mg/kg FW) (Figure 2b). The postharvest reduction of AA content may have occurred due to thermal degradation and/or chemical oxidation (Li et al., 2017; Zhao et al., 2019). However, this reduction in AA content was significantly ( p < .001) delayed by the application of PPE extract and/or CaSO 4 1% (Figure 2b).…”

Evaluation of the Antioxidant Activity, Collagen Synthesis and Stability of Bright and Firm hybrid emulsion I

“…can degrade in light conditions, because the antioxidant ingredients are oxidized when they are exposed to light. 9 Therefore, bright and firm hybrid emulsion I is recommended to be kept under dark condition.…”