Induced changes of phenolic compounds in turmeric bread by UV-C radiation

• Published in: Journal of food measurement & characterization 2022-04, Vol.16 (2), p.1012-1028
• Main Authors: Hernandez-Aguilar, Claudia, Palma-Tenango, Mariana, Miguel-Chavez, Rubén San, Dominguez-Pacheco, Arturo, Soto-Hernández, Marcos, del Carmen Valderrama Bravo, María, Ivanov, Rumen, Ordoñez-Miranda, Jose
• Format: Article
• Language: English
• Subjects: Acids; Bread; Chemical Sciences; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food engineering; Food Science; High performance liquid chromatography; Life Sciences; Liquid chromatography; Original Paper; Other; Phenolic acids; Phenols; Quality control; Radiation; Sensory evaluation; Sensory properties; Ultraviolet radiation
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-021-01231-y

Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL −1 ), 10% (0.38 μg mL −1 ), 1.25, 2.5, 5% (0.39 μg mL −1 ), 10% (1.06 μg mL −1 ) and 0% (1.10 μg mL −1 ). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.