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

<p>Freezing is one of the ways to preserve plant products, because it allows inhibiting natural degradation and transformation processes of the bioactive compounds. The aim of this study was to evaluate the effect of freezing on bioactive compounds of horseradish roots and their dynamics in long-term frozen storage. Horseradish roots were frozen at two different conditions (–18±2°C and –40 ± 2 °C) and further stored at –18 ± 2 °C for 12 months. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total flavan-3-ol content (TF3C), total phenolic acid content (TPAC), and radical scavenging activity (RedPow, DPPHÿ, ABTSÿ<sup>+</sup>) were determined spectrophotometrically. Individual phenolic compounds were deremined by liquid chromatography. The dominant individual phenolic compounds were phenolic acids (gallic and sinapic) and flavonoids (kaempferol, luteolin, and rutin). Because of freezing, TPC, TFC, and DPPHÿ as well as RedPow increased in horseradish roots. During storage, the content of analysed bioactive compounds mainly decreased. After 12-month storage, it was not possible to say unambiguously which of the freezing methods turned out to be better in general.</p>
</abstract>

Freezing is one of the ways to preserve plant products, because it allows inhibiting natural degradation and transformation processes of the bioactive compounds. The aim of this study was to evaluate the effect of freezing on bioactive compounds of horseradish roots and their dynamics in long-term frozen storage. Horseradish roots were frozen at two different conditions (–18±2°C and –40 ± 2 °C) and further stored at –18 ± 2 °C for 12 months. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total flavan-3-ol content (TF3C), total phenolic acid content (TPAC), and radical scavenging activity (RedPow, DPPHÿ, ABTSÿ+) were determined spectrophotometrically. Individual phenolic compounds were deremined by liquid chromatography. The dominant individual phenolic compounds were phenolic acids (gallic and sinapic) and flavonoids (kaempferol, luteolin, and rutin). Because of freezing, TPC, TFC, and DPPHÿ as well as RedPow increased in horseradish roots. During storage, the content of analysed bioactive compounds mainly decreased. After 12-month storage, it was not possible to say unambiguously which of the freezing methods turned out to be better in general.

Changes in Phenolic Profile and Antioxidant Activity of Horseradish Roots During Freezing and Frozen Storage

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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

Freezing is one of the ways to preserve plant products, because it allows inhibiting natural degradation and transformation processes of the bioactive...

Changes in Phenolic Profile and Antioxidant Activity of Horseradish Roots During Freezing and Frozen Storage

Data publikacji: 03 mar 2022

Zakres stron: 103 - 109

Otrzymano: 22 mar 2021

Przyjęty: 17 lis 2021

DOI: https://doi.org/10.2478/prolas-2022-0016

Słowa kluczowe
phenolic acids, flavonoids, flavan-3-ols, scavenging activity, plate-freezing

© 2022 Lolita Tomsone et al., published by Sciendo

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

Changes in Phenolic Profile and Antioxidant Activity of Horseradish Roots During Freezing and Frozen Storage

Data publikacji: 03 mar 2022

Zakres stron: 103 - 109

Otrzymano: 22 mar 2021

Przyjęty: 17 lis 2021

DOI: https://doi.org/10.2478/prolas-2022-0016

Słowa kluczowephenolic acids, flavonoids, flavan-3-ols, scavenging activity, plate-freezing

© 2022 Lolita Tomsone et al., published by Sciendo

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

Słowa kluczowe
phenolic acids, flavonoids, flavan-3-ols, scavenging activity, plate-freezing