Abstract
Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage; four of these were anthocyanins absent in control samples. The optimum dose of UV-C for enhancing total anthocyanin content in fresh-cut red cabbage was 3.0 kJ/m2. Different UV-C irradiation doses resulted in miscellaneous responses for each of the anthocyanin compounds, and these alterations appeared to be dose-dependent. The expression of genes relating to anthocyanin metabolism was altered by UV-C irradiation. For example, genes for biosynthetic enzymes including glycosyltransferase and acyltransferase, as well as R2R3 MYB transcription factors (production of anthocyanin pigment 1 and MYB114), had strongly increased expression following UV-C treatment. These results are in accord with the roles of these gene products in anthocyanin metabolism. This is, to the authors’ knowledge, the first report demonstrating that UV-C treatment can increase the antioxidant activity in fresh-cut red cabbage in storage. Moreover, our detailed phytochemical and gene expression analysis establish specific roles for both anthocyanins and metabolism genes in this process.
Highlights
Ultraviolet C (UV-C) is commonly used for sterilization to maintain the quality and safety of fresh and fresh-cut produce in food supply chains[1]
It is firmly established that the plant anthocyanin biosynthesis pathway starts with chalcone synthase (CHS), followed by the reactions catalyzed by chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), flavonoid 3′-hydroxylase (F3′H), dihydroflavonol 4-reductase (DFR), and anthocyanidin synthase (ANS)
To examine the composition and content of anthocyanins in fresh-cut red cabbage during storage following UV-C treatment, HPLC analysis was performed and each compound was identified via comparison with previously-published data according to chromatographic behavior, UV-Vis spectra, and MS fragmentation patterns
Summary
Ultraviolet C (UV-C) is commonly used for sterilization to maintain the quality and safety of fresh and fresh-cut produce in food supply chains[1]. The present study sought to evaluate the changes in the total anthocyanin content and in the total antioxidant activity in UV-C treated fresh-cut red cabbage, and set out to examine the responses of individual anthocyanin compounds and particular genes of the anthocyanin biosynthesis pathway to various doses of UV-C treatment during prolonged storage (up to 12 days).
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