Bioactive compounds during storage of fresh-cut spinach: the role of endogenous ascorbic acid in the improvement of product quality

Antonella Bottino, Elena Degl'Innocenti, Lucia Guidi*, Giulia Graziani, Vincenzo Fogliano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

39 Citations (Scopus)

Abstract

Spinach is rich in bioactive constituents such as vitamin C, flavonoids and phenolic acids. In this work, the biochemical modifications occurring during one week of storage at 4 °C were evaluated both in intact and in fresh-cut spinach. Results showed that vitamin C concentration is less affected by storage in fresh-cut spinach with respect to intact spinach. MS/MS analysis showed that the main flavonoids are not modified during storage in intact leaves, while some of them increased significantly during storage in the fresh-cut samples. Fresh-cut spinach did not show color alteration even if PPO activity increased significantly during storage. This finding was related to the high ascorbic acid content, which delays the subsequent polymerization events. This finding was confirmed by the unaltered concentration of phenolic compounds in fresh-cut spinach during storage. In conclusion, data about nutritional content and visual performance concurrently suggest that spinach is a suitable species for marketing as a fresh-cut product.

Original languageEnglish
Pages (from-to)2925-2931
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number7
DOIs
Publication statusPublished - 8 Apr 2009
Externally publishedYes

Keywords

  • Antioxidant capacity
  • Flavonoid
  • Fresh-cut
  • Polyphenol oxidase
  • Spinacia oleracea
  • Vitamin C

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