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|Type:||Artigo de periódico|
|Title:||Changes in total ascorbic acid and carotenoids in minimally processed irradiated Arugula (Eruca sativa Mill) stored under refrigeration|
|Abstract:||This work investigated the effects of irradiation (0, 1 and 2 kGy) on the content of bioactive compounds such as vitamin C and carotenoids with provitamin A activity in arugula during the storage at 5 +/- 1 degrees C for up to 13 and 16 days, respectively. The vitamin C content decreased in non-irradiated as well as irradiated (1 and 2 kGy) samples during the storage period. On the other hand, no significant change in the content of carotenoids with provitamin A activity was observed after irradiation or storage period. Thus, the irradiation had minimal detrimental effects on the contents of carotenoids in arugula. (C) 2013 Elsevier Ltd. All rights reserved.|
Minimally processed vegetables
|Editor:||Pergamon-elsevier Science Ltd|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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