TY - JOUR
T1 - Nutritional and sensory quality during refrigerated storage of fresh-cut mints (mentha × piperita and m. Spicata)
AU - Curutchet, Ana
AU - Dellacassa, Eduardo
AU - Ringuelet, Jorge A.
AU - Chaves, Alicia R.
AU - Viña, Sonia Z.
PY - 2014
Y1 - 2014
N2 - The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha × piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight loss, surface colour, total chlorophyll, carotenoids, browning potential, total phenols, flavonoids, radical-scavenging activity, ascorbic acid and essential oil yield and composition were analysed. Respiratory activity of peppermint and spearmint samples diminished moderately (42% and 28%, respectively) after 21 days at 0 °C. A slight modification of the internal atmosphere was achieved. Surface colour, chlorophyll, carotenoid and antioxidant compounds remained almost constant. The yield of essential oil did not change or it showed an apparent increase after 21 days at 0 °C, depending on plant growth stage. The characteristic flavour components of peppermint (menthone and menthol) increased, while the contents of the main constituents of spearmint essential oil showed minor variations after storage. The conditions assayed for packaging and storing fresh-cut mints were adequate to achieve a relatively long shelf life and they retained their antioxidant properties.
AB - The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha × piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight loss, surface colour, total chlorophyll, carotenoids, browning potential, total phenols, flavonoids, radical-scavenging activity, ascorbic acid and essential oil yield and composition were analysed. Respiratory activity of peppermint and spearmint samples diminished moderately (42% and 28%, respectively) after 21 days at 0 °C. A slight modification of the internal atmosphere was achieved. Surface colour, chlorophyll, carotenoid and antioxidant compounds remained almost constant. The yield of essential oil did not change or it showed an apparent increase after 21 days at 0 °C, depending on plant growth stage. The characteristic flavour components of peppermint (menthone and menthol) increased, while the contents of the main constituents of spearmint essential oil showed minor variations after storage. The conditions assayed for packaging and storing fresh-cut mints were adequate to achieve a relatively long shelf life and they retained their antioxidant properties.
KW - Antioxidant compounds
KW - Culinary herbs
KW - Essential oils
KW - Mentha spp.
KW - Monoterpenoids
KW - Refrigerated storage
UR - http://www.scopus.com/inward/record.url?scp=84884566028&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2013.07.11
DO - 10.1016/j.foodchem.2013.07.11
M3 - Artículo
AN - SCOPUS:84884566028
SN - 0308-8146
VL - 143
SP - 231
EP - 238
JO - Food Chemistry
JF - Food Chemistry
ER -