Effects of hydrogen peroxide treatment on thiol contents in fresh-cut asparagus (Asparagus officinalis) spears

In this work, the impact of hydrogen peroxide (H2O2) was investigated on the thiol content of asparagus. Fresh-cut asparagus was treated with H2O2 at varied oxidant concentrations and contact times. A significant decrease ( =0.05) was observed in N-acetylcysteine levels treated with 2.5% H2O2 for 10...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2009-01, Vol.60 (1), p.80-88
Main Author: Demrkol, Omca
Format: Article
Language:English
Subjects:
Acetylcysteine - analysis
Amino acids
Antioxidants - analysis
asparagus
Asparagus Plant - chemistry
Asparagus Plant - drug effects
Captopril - analysis
Chemical compounds
Cysteine - analysis
Disinfectants - pharmacology
disinfection
Food Handling
Food Preservatives - pharmacology
Food science
Glutathione - analysis
Glutathione Disulfide - analysis
Humans
Hydrogen peroxide
Hydrogen Peroxide - pharmacology
Nutritive Value
oxidative stress
Oxidative Stress - drug effects
Peptides
Studies
Sulfhydryl Compounds - analysis
thiol
Vegetables
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Summary:In this work, the impact of hydrogen peroxide (H2O2) was investigated on the thiol content of asparagus. Fresh-cut asparagus was treated with H2O2 at varied oxidant concentrations and contact times. A significant decrease ( =0.05) was observed in N-acetylcysteine levels treated with 2.5% H2O2 for 10 min and with 5% H2O2 for 3, 5 and 10 min. Captopril and cysteine levels significantly decreased ( =0.05) in all and most treatment conditions, respectively. Glutathione levels only significantly decreased with 2.5% and 5% H2O2 for 10 min treatment. In order to determine whether asparagus undergoes oxidative stress, a well-known oxidative stress indicator-the glutathione/oxidized glutathione ratio-was calculated. This study showed that the common use of H2O2 as a disinfectant/sterilizer by the food industry could markedly diminish the important biothiols and develop oxidative stress in asparagus, and potentially in other vegetables as well.
ISSN:0963-7486
1465-3478
DOI:10.1080/09637480701602969