Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry

Demirkol, Omca; Çağrı Mehmetoğlu, Arzu

dc.contributor.authors	Demirkol, O; Cagri-Mehmetoglu, A; Qiang, ZM; Ercal, N; Adams, C;
dc.date.accessioned	2020-03-06T08:33:23Z
dc.date.available	2020-03-06T08:33:23Z
dc.date.issued	2008
dc.identifier.citation	Demirkol, O; Cagri-Mehmetoglu, A; Qiang, ZM; Ercal, N; Adams, C; (2008). Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56, 10421-10414
dc.identifier.issn	0021-8561
dc.identifier.uri	https://doi.org/10.1021/jf802209t
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67514
dc.description.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 gamma-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.
dc.language	English
dc.publisher	AMER CHEMICAL SOC
dc.subject	Food Science & Technology
dc.title	Impact of Food Disinfection on Beneficial Biothiol Contents in Strawberry
dc.type	Article
dc.identifier.volume	56
dc.identifier.startpage	10414
dc.identifier.endpage	10421
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Demirkol, Omca
dc.contributor.saüauthor	Çağrı Mehmetoğlu, Arzu
dc.relation.journal	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.identifier.wos	WOS:000260675600095
dc.identifier.doi	10.1021/jf802209t
dc.contributor.author	Demirkol, Omca
dc.contributor.author	Çağrı Mehmetoğlu, Arzu