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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 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-a405t-3ee212c0efbdd55b38eeb8c512fa6f2b39378876f6d6ba90e58174ba873f52bc3 |
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| cites | cdi_FETCH-LOGICAL-a405t-3ee212c0efbdd55b38eeb8c512fa6f2b39378876f6d6ba90e58174ba873f52bc3 |
| container_end_page | 10421 |
| container_issue | 21 |
| container_start_page | 10414 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 56 |
| creator | Demirkol, Omca Cagri-Mehmetoglu, Arzu Qiang, Zhimin Ercal, Nuran Adams, Craig |
| description | 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. |
| doi_str_mv | 10.1021/jf802209t |
| format | article |
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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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf802209t</identifier><identifier>PMID: 18928295</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>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</subject><ispartof>Journal of agricultural and food chemistry, 2008-11, Vol.56 (21), p.10414-10421</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a405t-3ee212c0efbdd55b38eeb8c512fa6f2b39378876f6d6ba90e58174ba873f52bc3</citedby><cites>FETCH-LOGICAL-a405t-3ee212c0efbdd55b38eeb8c512fa6f2b39378876f6d6ba90e58174ba873f52bc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20829411$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18928295$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Demirkol, Omca</creatorcontrib><creatorcontrib>Cagri-Mehmetoglu, Arzu</creatorcontrib><creatorcontrib>Qiang, Zhimin</creatorcontrib><creatorcontrib>Ercal, Nuran</creatorcontrib><creatorcontrib>Adams, Craig</creatorcontrib><title>Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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.</description><subject>antioxidant</subject><subject>Biological and medical sciences</subject><subject>Biothiol</subject><subject>chlorination</subject><subject>chlorine</subject><subject>cysteine</subject><subject>Cysteine - analysis</subject><subject>Cysteine - metabolism</subject><subject>disinfectants</subject><subject>Disinfectants - pharmacology</subject><subject>disinfection</subject><subject>Food industries</subject><subject>Food Preservation - methods</subject><subject>Fragaria - chemistry</subject><subject>Fragaria - drug effects</subject><subject>Fragaria - metabolism</subject><subject>Fruit and vegetable industries</subject><subject>fruit composition</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>glutathione</subject><subject>Glutathione - analysis</subject><subject>Glutathione - metabolism</subject><subject>Glutathione Disulfide - analysis</subject><subject>Glutathione Disulfide - metabolism</subject><subject>hydrogen peroxide</subject><subject>Hygiene and safety</subject><subject>Molecular Nutrition</subject><subject>Oxidation-Reduction</subject><subject>oxidized glutathione</subject><subject>ozonation</subject><subject>ozone</subject><subject>strawberries</subject><subject>strawberry</subject><subject>thiols</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNpt0EGLEzEUB_AgiltXD34BnYuCh9GXpJlkjm61trDgQncvXkIm86Kp06QmKbrf3khL9yI8yOH9-If3J-QlhfcUGP2wdQoYg748IjMqGLSCUvWYzKAuWyU6ekGe5bwFACUkPCUXVPVMsV7MyHq92xtbmuiaZYxj88lnHxza4mNo6lxhQOetN1Nz5WP54ePULGIoGEpufGg2JZnfA6Z0_5w8cWbK-OL0XpK75efbxaq9_vplvfh43Zo5iNJyREaZBXTDOAoxcIU4KCsoc6ZzbOA9l0rJznVjN5geUCgq54NRkjvBBssvydtj7j7FXwfMRe98tjhNJmA8ZN31Ukjezyt8d4Q2xZwTOr1PfmfSvaag__Wmz71V--oUehh2OD7IU1EVvDkBk62ZXDLB-nx2DKqaU1pde3Q-F_xz3pv0U3eSS6FvbzYavsGS39CVXlX_-uididp8TzXzbsOAcqCiA6bow8_GZr2NhxRqu_854S_hpJj2</recordid><startdate>20081112</startdate><enddate>20081112</enddate><creator>Demirkol, Omca</creator><creator>Cagri-Mehmetoglu, Arzu</creator><creator>Qiang, Zhimin</creator><creator>Ercal, Nuran</creator><creator>Adams, Craig</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20081112</creationdate><title>Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry</title><author>Demirkol, Omca ; Cagri-Mehmetoglu, Arzu ; Qiang, Zhimin ; Ercal, Nuran ; Adams, Craig</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a405t-3ee212c0efbdd55b38eeb8c512fa6f2b39378876f6d6ba90e58174ba873f52bc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>antioxidant</topic><topic>Biological and medical sciences</topic><topic>Biothiol</topic><topic>chlorination</topic><topic>chlorine</topic><topic>cysteine</topic><topic>Cysteine - analysis</topic><topic>Cysteine - metabolism</topic><topic>disinfectants</topic><topic>Disinfectants - pharmacology</topic><topic>disinfection</topic><topic>Food industries</topic><topic>Food Preservation - methods</topic><topic>Fragaria - chemistry</topic><topic>Fragaria - drug effects</topic><topic>Fragaria - metabolism</topic><topic>Fruit and vegetable industries</topic><topic>fruit composition</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>glutathione</topic><topic>Glutathione - analysis</topic><topic>Glutathione - metabolism</topic><topic>Glutathione Disulfide - analysis</topic><topic>Glutathione Disulfide - metabolism</topic><topic>hydrogen peroxide</topic><topic>Hygiene and safety</topic><topic>Molecular Nutrition</topic><topic>Oxidation-Reduction</topic><topic>oxidized glutathione</topic><topic>ozonation</topic><topic>ozone</topic><topic>strawberries</topic><topic>strawberry</topic><topic>thiols</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Demirkol, Omca</creatorcontrib><creatorcontrib>Cagri-Mehmetoglu, Arzu</creatorcontrib><creatorcontrib>Qiang, Zhimin</creatorcontrib><creatorcontrib>Ercal, Nuran</creatorcontrib><creatorcontrib>Adams, Craig</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Demirkol, Omca</au><au>Cagri-Mehmetoglu, Arzu</au><au>Qiang, Zhimin</au><au>Ercal, Nuran</au><au>Adams, Craig</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2008-11-12</date><risdate>2008</risdate><volume>56</volume><issue>21</issue><spage>10414</spage><epage>10421</epage><pages>10414-10421</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>18928295</pmid><doi>10.1021/jf802209t</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2008-11, Vol.56 (21), p.10414-10421 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list) |
| 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 |
| title | Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry |
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