Ultraviolet-c Radiation Induced Changes on Bioactive Compounds Content, Antioxidant Capacity and Microbial Quality of Minimally Processed Molokhia (Corchorus Olitorius L.) Leaves

Abstract

Minimally processed or fresh-cut leafy vegetables are very popular for consumption due to their convenience and ready-to-use properties, but they provide an ideal medium for microbial development and degradation of functional properties. Thus, this industry commonly uses chemical agents for disinfection. However, certain problems with the disinfectant agents’ usage have been raised and led to the investigation of alternative sanitization treatments. In this respect, ultraviolet (UV-C) radiation could be of interest because no residues are released and the cost is relatively low. The present study was carried out to investigate the influence of UV-C treatment on bioactive compounds content, antioxidant capacity and microbial quality of minimally processed molokhia (Corchorus olitorius L.) leaves. Data indicated that UV-C irradiation dose (11.35 kJ m−2) of molokhia leaves led to an initial increasing in bioactive compounds including total polyphenols (41.20%), carotenoids (37.41%), flavonoids (26.43%), chlorophyll (11.93%) and lutein (51.73%) in accompanying with slightly decreasing in antioxidant capacity (-11.78%) on processing day. Also, reduction in mesophilic (-11.50), psychrophilic (-18.90) and enterobacteria (-17.10%) counts was also recorded. The initial bioactive compounds and total antioxidant capacity content decreased as well as the bacterium count gradually increased during the storage period in UV-C treated samples for 9 days at 8 0C, especially after 6 days. In conclusion, data of the present study should be taken in our consideration when the UV-C radiation used as alternative to chemical agents for sanitizing minimally processed molokhia leaves and preserving their quality. How to Cite: Yousif A. Elhassaneen, Areeg A. Nour El-Deen, Amal Z. Nasef, 2023. "Ultraviolet-c Radiation Induced Changes on Bioactive Compounds Content, Antioxidant Capacity and Microbial Quality of Minimally Processed Molokhia (Corchorus Olitorius L.) Leaves." Journal of Agriculture and Crops, vol. 9, pp. 309-322.