Quantitative evaluation of resveratrol enrichment induced by UV stimulus in harvested grapes

A mathematical model was proposed to quantitatively describe resveratrol induction in harvested grapes. In the model, k₁ and k₂ were defined, which were the reaction rate constants for induction during direct UV irradiation and for the time-delayed induction after removing UV irradiation, respective...

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Veröffentlicht in:Food science and biotechnology 2012, 21(2), , pp.597-601
Hauptverfasser: Cho, Y.J., Korea Food Research Institute, Seongnam, Republic of Korea, Kim, N.S., Korea Food Research Institute, Seongnam, Republic of Korea, Kim, C.T., Korea Food Research Institute, Seongnam, Republic of Korea, Maeng, J.S., Korea Food Research Institute, Seongnam, Republic of Korea, Pyee, J.H., Dankook University, Yongin, Republic of Korea
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Sprache:eng
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Zusammenfassung:A mathematical model was proposed to quantitatively describe resveratrol induction in harvested grapes. In the model, k₁ and k₂ were defined, which were the reaction rate constants for induction during direct UV irradiation and for the time-delayed induction after removing UV irradiation, respectively. During storage after UV irradiation, k₂ decreased with time, whereas k₁ remained constant. The portion induced by the direct irradiation effect was much more than that induced by the time-delayed effect. When UV energy of 610.2 mJ/㎠ was applied to 'Gerbong' grapes with an initial resveratrol content of 1.15 ㎍/g, their contents were 8.99 and 9.20 ㎍/g at day 1 and 6 during storage at 0℃, respectively. In the same situation, resveratrol content of 8.99 ㎍/g improved to 10.56 ㎍/g during storage at 20℃. This approach which enriched a health-functional compound through the modulation of metabolism after harvest might be a valueadding method for fresh food industry.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-012-0076-3