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.
|Number of pages||4|
|Journal||Zhongshan Daxue Xuebao/Acta Scientiarum Natralium Universitatis Sunyatseni|
|Publication status||Published - 1 Nov 2008|
- Nutritional element
- Ozonated water
- Vitamine C
ASJC Scopus subject areas