Effect of low concentration ozonated water on nutritional elements in pakchoi (brassica chinensis)

Ji Guo Wu, Tian Gang Luan, Yuk Sing Gilbert Chan, Chong Yu Lan, Li Lin

Research output: Journal article publicationJournal articleAcademic researchpeer-review

1 Citation (Scopus)

Abstract

Ozone is widely used in food industries for fresh food reservation and sanitary purpose. However, little information of effect of ozone on nutritional elements is available. This paper presented the effect of low concentration ozonated water on nutritional elements in pakchoi (Brassica chinensis). The results indicated that 30% (mass prcentage) of total vitamine C and 67% (mass prcentage) reductive form vitamine C in pakchoi were destroyed, while the difference of the contents of dissolved sugar, dissolved protein and chlorophyll was nonsignificant, after treating for 30 min with low concentration ozonated water of 1.4 mg/L. The results suggested that impact of ozonated water on vitamine C need to be considerated when ozonated water was applied to leafy vegetable for fresh food reservation and sanitary purpose.
Original languageEnglish
Pages (from-to)48-51
Number of pages4
JournalZhongshan Daxue Xuebao/Acta Scientiarum Natralium Universitatis Sunyatseni
Volume47
Issue number6
Publication statusPublished - 1 Nov 2008

Keywords

  • Nutritional element
  • Ozonated water
  • Vegetable
  • Vitamine C

ASJC Scopus subject areas

  • General

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