Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry

In this study, the impact of four food disinfectants including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone with industrial doses on the concentration of biothiol compounds γ-glutamylcysteinylglycine (GSH) and cystein (CYS) in strawberry was investigated for 1, 5, 15, 30, a...

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Published in:Journal of agricultural and food chemistry 2008-11, Vol.56 (21), p.10414-10421
Main Authors: Demirkol, Omca, Cagri-Mehmetoglu, Arzu, Qiang, Zhimin, Ercal, Nuran, Adams, Craig
Format: Article
Language:English
Subjects:
antioxidant
Biological and medical sciences
Biothiol
chlorination
chlorine
cysteine
Cysteine - analysis
Cysteine - metabolism
disinfectants
Disinfectants - pharmacology
disinfection
Food industries
Food Preservation - methods
Fragaria - chemistry
Fragaria - drug effects
Fragaria - metabolism
Fruit and vegetable industries
fruit composition
Fundamental and applied biological sciences. Psychology
General aspects
glutathione
Glutathione - analysis
Glutathione - metabolism
Glutathione Disulfide - analysis
Glutathione Disulfide - metabolism
hydrogen peroxide
Hygiene and safety
Molecular Nutrition
Oxidation-Reduction
oxidized glutathione
ozonation
ozone
strawberries
strawberry
thiols
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Summary:In this study, the impact of four food disinfectants including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone with industrial doses on the concentration of biothiol compounds γ-glutamylcysteinylglycine (GSH) and cystein (CYS) in strawberry was investigated for 1, 5, 15, 30, and 60 or 120 min. Additionally, the amount of oxidized glutathione (GSSG) was analyzed for calculation of the GSH/GSSG ratio as an indicator of oxidative stress. After this treatment, thiol contents of strawberry samples were examined using high-performance liquid chromatography (HPLC) technique. According to the results of measurements, free chlorine treatment for only 60 min significantly decreased CYS content in strawberry (p < 0.05). A significant decline in the GSH/GSSG ratio was also observed when H2O2 was applied for all time intervals except for 1 min (p < 0.05). However, aqueous-phase ozone treatment did not significantly affect the thiol levels (p < 0.05). In conclusion, this study may provide optimum disinfection methods for strawberry to minimize loss of beneficial biothiols.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf802209t