Abstract：
:The purpose of this study was to investigate the impact of ozonation process on the level of oxidative stress markers in raspberries stored at room temperature. Raspberry fruit was ozonated with an ozone concentration of 8-10 ppm for 30 min, every 12 h, for 72 h of storage at room temperature. Research showed that ozonated raspberries were characterized by higher activity of superoxide dismutase, ascorbate peroxidase and phenylalanine ammonia-lyase. In turn, the ability to generate superoxide anion radical and hydrogen peroxide by ozone-treated fruit was significantly lower than in the control sample due to higher activities of ROS detoxification systems.
journal_name
Food Chemjournal_title
Food chemistryauthors
Piechowiak T,Balawejder Mdoi
10.1016/j.foodchem.2019.125093subject
Has Abstractpub_date
2019-11-15 00:00:00pages
125093eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31198-7journal_volume
298pub_type
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