TY - JOUR
T1 - Induced changes of phenolic compounds in turmeric bread by UV-C radiation
AU - Hernandez-Aguilar, Claudia
AU - Palma-Tenango, Mariana
AU - Miguel-Chavez, Rubén San
AU - Dominguez-Pacheco, Arturo
AU - Soto-Hernández, Marcos
AU - del Carmen Valderrama Bravo, María
AU - Ivanov, Rumen
AU - Ordoñez-Miranda, Jose
N1 - Publisher Copyright:
© 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2022/4
Y1 - 2022/4
N2 - 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.
AB - 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.
KW - Bread
KW - Secondary metabolites
KW - Turmeric
KW - UV-C radiation
UR - http://www.scopus.com/inward/record.url?scp=85119975173&partnerID=8YFLogxK
U2 - 10.1007/s11694-021-01231-y
DO - 10.1007/s11694-021-01231-y
M3 - Artículo
AN - SCOPUS:85119975173
SN - 2193-4126
VL - 16
SP - 1012
EP - 1028
JO - Journal of Food Measurement and Characterization
JF - Journal of Food Measurement and Characterization
IS - 2
ER -