<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Rhubarb (<italic>Rheum rhaponticum</italic> L.) is a vegetable that, despite many health-promoting properties, contains large amounts of oxalic acid, which has a negative impact on human health. Treatment of rhubarb petioles with gaseous ozone is one way to improve their quality by changing their chemical properties. As part of the research, an analysis of the mechanical and chemical properties of rhubarb petioles was performed. The analyzes showed that the applied doses of ozone of 10 ppm during 1, 3 and 5 minutes lowered the concentration of oxalic acid during 5 days of tests performed after the ozonation treatment. The most favorable effect on the reduction of oxalic acid, amounting to 36%, was caused by gaseous ozone at a concentration of 10 ppm during 5 minutes compared to the control. In addition, it was noted that on the 1st and 3rd day after using ozone gas, the antioxidant activity of the tested raw material increased significantly. Also on the same days of testing, the total amount of polyphenols increased as a result of the use of ozone fumigation. The largest increase in the total amount of polyphenols, amounting to 12%, was observed for a dose of 10 ppm 5 minutes on the 1st day after the ozonation treatment compared to the control variant. In turn, no positive effect of the ozonation process on the content of vitamin C and the value of destructive force during three-point bending of rhubarb leaf petioles was noted.</p>
</abstract>

Rhubarb (Rheum rhaponticum L.) is a vegetable that, despite many health-promoting properties, contains large amounts of oxalic acid, which has a negative impact on human health. Treatment of rhubarb petioles with gaseous ozone is one way to improve their quality by changing their chemical properties. As part of the research, an analysis of the mechanical and chemical properties of rhubarb petioles was performed. The analyzes showed that the applied doses of ozone of 10 ppm during 1, 3 and 5 minutes lowered the concentration of oxalic acid during 5 days of tests performed after the ozonation treatment. The most favorable effect on the reduction of oxalic acid, amounting to 36%, was caused by gaseous ozone at a concentration of 10 ppm during 5 minutes compared to the control. In addition, it was noted that on the 1st and 3rd day after using ozone gas, the antioxidant activity of the tested raw material increased significantly. Also on the same days of testing, the total amount of polyphenols increased as a result of the use of ozone fumigation. The largest increase in the total amount of polyphenols, amounting to 12%, was observed for a dose of 10 ppm 5 minutes on the 1st day after the ozonation treatment compared to the control variant. In turn, no positive effect of the ozonation process on the content of vitamin C and the value of destructive force during three-point bending of rhubarb leaf petioles was noted.

Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (<italic>Rheum rhaponticum</italic> L.) Induced by the Ozonation Process

Department of Food and Agriculture Production Engineering

Department of Chemistry and Food Toxicology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb ( L.) Induced by the Ozonation Process

Rhubarb (Rheum rhaponticum L.) is a vegetable that, despite many health-promoting properties, contains large amounts of oxalic acid, which has a negative...

Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (Rheum rhaponticum L.) Induced by the Ozonation Process

Published Online: Jan 11, 2024

Page range: 243 - 252

Received: Aug 30, 2023

Accepted: Nov 04, 2023

DOI: https://doi.org/10.2478/aucft-2023-0020

Keywords
rhubarb petioles, ozone, oxalic acid

© 2023 Miłosz Zardzewiały et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (Rheum rhaponticum L.) Induced by the Ozonation Process

Published Online: Jan 11, 2024

Page range: 243 - 252

Received: Aug 30, 2023

Accepted: Nov 04, 2023

DOI: https://doi.org/10.2478/aucft-2023-0020

Keywordsrhubarb petioles, ozone, oxalic acid

© 2023 Miłosz Zardzewiały et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
rhubarb petioles, ozone, oxalic acid