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The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

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Abstract

In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m−2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m−2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m−2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.

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Acknowledgments

The authors are grateful for the extensive financial support of the Fundamental Research Scheme (No. 5524558) at the University Putra Malaysia.

Author contributions

Li Shing Teoh was involved with planning, collecting, interpreting and drafting of the manuscript. Lasekan, Noranizan and Norhashila conceived the idea and edited the manuscript. All authors read and approved the final manuscript.

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Authors and Affiliations

  1. Department Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400, Serdang, Malaysia

    Li Shing Teoh, Ola Lasekan & Noranizan Mohd Adzahan

  2. Department of Biological and Agricultural Engineering, Faculty of Engineering, University Putra Malaysia, 43400, Serdang, Malaysia

    Norhashila Hashim

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  1. Li Shing Teoh
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  2. Ola Lasekan
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  3. Noranizan Mohd Adzahan
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Correspondence to Ola Lasekan.

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Teoh, L.S., Lasekan, O., Adzahan, N.M. et al. The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices. J Food Sci Technol 53, 3035–3042 (2016). https://doi.org/10.1007/s13197-016-2275-z

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  • DOI: https://doi.org/10.1007/s13197-016-2275-z

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