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The dynamics of bioactive compounds and their contributions to the antioxidant activity of postharvest chive (Allium schoenoprasum L.)

2023; Elsevier BV; Volume: 174; Linguagem: Inglês

10.1016/j.foodres.2023.113600

1873-7145

Xiaomei Dai, Chonglei Jia, Jiaqi Lu, Zhifang Yu,

Postharvest Quality and Shelf Life Management

Organosulfur compounds, phenolic compounds, and ascorbic acids (AsA) are known to account for the bulk of chive's (Allium schoenoprasum L.) antioxidant properties. This study uncovered the contribution of each of these compounds to the chive's antioxidant activity under different storage conditions. The results showed that room temperature (RT) accelerated the accumulation of reactive oxygen species, though phenolics, organosulfur compounds, activities of antioxidant enzymes, and scavenging activity toward hydroxyl radical (OH) and superoxide anion (O2−) were observed to be enhanced in chives stored at RT. In contrast, AsA content, DPPH (1,1-diphenyl-1-picrylhydrazyl) scavenging and FRAP (ferric reducing antioxidant power) activity of the chive were increased by LT on day 5. Furthermore, S-alk(en)ylcysteine sulfoxides (CSOs) showed OH scavenging and weak DPPH scavenging but had no O2− scavenging and FRAP capacity. Volatile organosulfur compounds showed no antioxidant activities. Conclusively, the data demonstrated that AsA was largely responsible for DPPH scavenging and FRAP activity of the chive, while phenolic compounds, especially vanillic acid and p-hydroxybenzoic acid, were primarily responsible for OH and O2− scavenging activity.