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Influence of electron beam irradiation in the organic acids profile of Portuguese chestnuts (Castanea sativa Mill.)

2013Conference object Open access
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dc.contributor.authorCarocho, Márcio
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorBarros, Lillian
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBento, Albino
dc.contributor.authorRafalski, Andrzej
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-09-06T14:19:48Z
dc.date.available2013-09-06T14:19:48Z
dc.date.issued2013
dc.description.abstractOrganic acids are primary metabolites that play important roles in plant metabolism and confer distinct flavors in fruits. Their consumption is beneficial for humans, namely against certain illnesses. The food industry uses them as preservatives and flavor enhancers. In fruits conservation and transport, organic acids should be preserved at all costs in order to maintain physical quality and pleasant flavors until they reach the consumer. In 2010, due to European legislation, methyl bromide was banned as a conservation method for chestnuts due to its toxicity to operators and negative effects to the environment. Since then, various innovative techniques have been pursued, and irradiation has proved to be a viable, cheap and environment friendly one. Our research group has studied that both gamma and electron beam irradiation as a conservation method in Portuguese chestnuts and proven that they do not alter in a significant way the nutritional value and antioxidant potential of these fruits. Herein, the influence of increasing doses of electron beam irradiation (0- control, 0.5, 1, 3 and 6 kGy) and different storage times (0, 30 and 60 days), in the organic acids profile of Portuguese chestnuts, was studied. Ultra-fast liquid chromatography coupled to a photodiode array detector (UFLC-PDA) was used to quantify oxalic, quinic, malic, ascorbic, citric, fumaric, succinic and shikimic acids. Our results indicate that the irradiation doses did not significantly influence the quantity of organic acids in the samples, proving to be a safe and valuable conservation technique.por
dc.description.sponsorshipON.2/QREN/EU Project no.13198/2010, FCT, Portugal, and COMPETE/QREN/EU for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011). A.L. Antonio, L. Barros and J.C.M. Barreira also thank FCT, POPH-QREN and FSE for their grants (SFRH/PROTEC/67398/2010, SFRH/BPD/4609/2008 and SFRH/BPD/72802/2010, respectively). Finally they also thank Prof. A. Chmielewski, Director of the Institute of Nuclear Chemistry and Technology, for allowing e-beam irradiations.por
dc.identifier.citationCarocho, Márcio; Antonio, Amilcar L.; Barros, Lillian; Barreira, João C.M.; Bento, Albino; Rafalski, Andrzej; Ferreira, Isabel C.F.R. (2013). Influence of electron beam irradiation in the organic acids profile of Portuguese chestnuts (Castanea sativa Mill.). In EuroFoodChem XVII. Istanbul: Hacettepe University, ISBN 978-605-63935-0-1por
dc.identifier.isbn978-605-63935-0-1
dc.identifier.urihttp://hdl.handle.net/10198/8654
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherHacettepe Universitypor
dc.relationSFRH/PROTEC/67398/2010
dc.relationSFRH/BPD/4609/2008
dc.relationStrategic Project - UI 690 - 2011-2012
dc.relationBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
dc.subjectChestnutspor
dc.subjectOrganic acidspor
dc.subjectFood irradiationpor
dc.subjectElectron beampor
dc.titleInfluence of electron beam irradiation in the organic acids profile of Portuguese chestnuts (Castanea sativa Mill.)por
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardTitleBIOACTIVE PROPERTIES & CYTOPROTECTIVE POTENTIAL OF NATURAL EXTRACTS/INDIVIDUAL COMPOUNDS: APPLICATION OF SINGLE CELL GEL ELECTROPHORESIS AND OTHER BIOCHEMICAL, CHEMICAL AND ELECTROCHEMICAL ASSAYS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F72802%2F2010/PT
oaire.citation.conferencePlaceIstanbul, Turkeypor
oaire.citation.titleEUROFOODCHEM XVII, 7 a 10 de Maio de 2013por
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCarocho
person.familyNameAntonio
person.familyNameBarros
person.familyNameBarreira
person.familyNameBento
person.familyNameFerreira
person.givenNameMárcio
person.givenNameAmilcar L.
person.givenNameLillian
person.givenNameJoão C.M.
person.givenNameAlbino
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
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person.identifier.ciencia-idD516-325A-9AD7
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person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-1960-2014
person.identifier.ridJ-3600-2013
person.identifier.ridD-8269-2013
person.identifier.ridN-9706-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
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person.identifier.scopus-author-id54895546900
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person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
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