Plasma-oxidative degradation of polyphenolics – Influence of non-thermal gas discharges with respect to fresh produce processing

dc.bibliographicCitation.firstPageS35
dc.bibliographicCitation.issueSpecial Issueeng
dc.bibliographicCitation.journalTitleCzech Journal of Animal Scienceeng
dc.bibliographicCitation.lastPageS39
dc.bibliographicCitation.volume27
dc.contributor.authorGrzegorzewski, F.
dc.contributor.authorSchlüter, O.
dc.contributor.authorEhlbeck, J.
dc.contributor.authorWeltmann, K.-D.
dc.contributor.authorGeyer, M.
dc.contributor.authorKroh, L.W.
dc.contributor.authorRohn, S.
dc.date.accessioned2017-06-30T11:57:14Z
dc.date.available2019-06-28T13:38:20Z
dc.date.issued2009
dc.description.abstractNon-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of the treated surface. To elucidate the influence of highly reactive plasma-immanent species on the stability and chemical behaviour of phytochemicals, several polyphenolics were exposed to an atmospheric pressure plasma jet (APPJ). The selected flavonoids are ideal target compounds due to their antioxidant activity protecting cells against the damaging effects of reactive oxygen species such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. Reactions were carried out at various radio-frequency voltages, using Ar as a feeding gas. Degradation was followed by reversed-phase high-performance liquid chromatography.
dc.description.versionpublishedVersioneng
dc.formatapplication/pdf
dc.identifier.urihttps://doi.org/10.34657/353
dc.identifier.urihttps://oa.tib.eu/renate/handle/123456789/4528
dc.language.isoengeng
dc.publisherPrague : ČSAZV
dc.rights.licenseCC BY-NC 3.0 Unportedeng
dc.rights.urihttps://creativecommons.org/licenses/by-nc/3.0/eng
dc.subject.ddc630
dc.subject.otherNon-thermal plasmaeng
dc.subject.otherAtmospheric Pressure Plasma Jet (APPJ)eng
dc.subject.otherflavonoidseng
dc.subject.otheroxidationeng
dc.titlePlasma-oxidative degradation of polyphenolics – Influence of non-thermal gas discharges with respect to fresh produce processing
dc.typeArticleeng
dc.typeTexteng
tib.accessRightsopenAccesseng
wgl.contributorATBeng
wgl.contributorINPeng
wgl.subjectLandwirtschafteng
wgl.typeZeitschriftenartikeleng
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