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

• 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
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637480701602969

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.