65 research outputs found
Quality changes during storage of spinach and lettuce baby leaf
No full textSpinach and lettuce are important vegetable products in the minimally processed leafy vegetables industry. The quality parameters of these products are represented by leaf pigments that affect the visual appearance and by internal quality components such as ascorbic acid, carotenoids and phenols. Storage experiments were performed on leafy vegetables harvested at commercial stage and stored at 4 or 10°C. The content of ascorbic acid, chlorophyll, carotenoids and phenols were determined at the beginning of the experiment and after 6 days of storage. Ethylene accumulation was also measured. Results obtained showed that chlorophyll, carotenoids and phenols did not change in both species after 6 days of storage at both temperatures. Ascorbic acid declined during storage. The decrease was more pronounced in lettuce than in spinach. In lettuce ascorbic acid content was below 0,5 mg/100 g FW after 6 days of storage, at both storage temperatures. In spinach ascorbic acid decreased in leaves stored at both temperatures, but at higher temperature (10°C) the degradation process was faster. Ethylene levels after 6 days of storage were below 0.1 μl L-1 in bags of spinach. In the case of lettuce, ethylene levels after storage were about 1 μl L-1. Even if some quality parameters are stable during the 6 days of storage, the decline of ascorbic acid suggests, at least for lettuce, a fast commercialisation and a correct cold chain for the best health benefit
Effect of cutting on ascorbic acid oxidation and recycling in fresh-cut baby spinach (Spinacia oleracea L.) leaves
No full textFresh-cut spinach during processing undergoes several mechanical procedures such as cutting, which may induce stress responses. These stresses may trigger the accumulation of harmful reactive oxygen species (ROS). Plants respond through a wide range of mechanisms and ascorbic acid (AsA) has an important role. The combined effect of cutting, temperature and storage time on AsA recycling route in spinach fresh-cut leaves was studied. AsA, gene expression and activities of the enzymes involved in the AsA oxidation and recycling were considered. Spinach leaves were cut in six pieces and stored at 4 °C or 20 °C. AsA content and enzymes activities were measured over six days of storage, while gene expression analyses were performed in a time-point experiment within 24 h after cutting. Results showed that AsA decreased after cutting (from 19.41 mg/100 g FW to 15 mg/100 g FW) and generally was higher in samples stored at 4 °C. After six days, AsA was 10 mg/100 g in control and 5 mg/100 g FW in cut leaves. The expression of genes and activities of the enzymes involved in the AsA oxidation and recycling route were, for some enzymes, in accordance with AsA levels. The APX (EC 1.11.1.11) activity after cutting increased up to 290 nmol AsA mg−1 prot min−1 compared to the control with 190 nmol AsA mg−1 prot min−1. AsA reduction is firstly affected by temperature and aggravated by cutting procedures. AsA represents a valuable postharvest quality indicator of freshness in spinach leaves
Natural compounds as possible modulators of lipid metabolism in cisplatin-resistant cancer cells
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Metabolic reprogramming in triple negative breast cancer cells: role of glutamine and glucose in cisplatin resistance
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Natural polyphenols chemosensitize cisplatin-resistant cells through cell cycle modulation
No full textTargeting glucose-6-phosphate dehydrogenase with a combination of liposomal cisplatin and 6-amino nicotinamide as new strategy to overcome cisplatin-resistance
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