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Electron Beam Ionization Induced Oxidative Enzymatic Activities in Pepper (Capsicum annuum L.), Associated with Ultrastructure Cellular Damages

AutorMartínez-Solano, J. R.; Sánchez-Bel, Paloma ; Egea, Isabel ; Olmos, Enrique ; Hellín, Eladio; Romojaro Almela, Félix Ramón
Palabras clavePepper
Electron beam
Guaiacol peroxidase
Ascorbate peroxidase
Superoxide dismutase
Lipidic peroxidation
Fecha de publicación6-oct-2005
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 53 (22): 8593–8599 (2005)
ResumenMature green pepper fruits (Capsicum annuum L.) were subjected to ionizing radiation, in the range of 1−7 kGy, with accelerated electrons. Ultrastructural changes by electron microscopy, and the activity of several oxidative metabolism-related enzymes such as superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), guaicol peroxidase (POX), and lipoxygenase (LOX), were determined in pericarp tissue just after the ionization treatment and during postionization storage at 7 °C followed by 3 days at 20 °C. Changes in oxidative stress during the ionization treatment was assessed by the accumulation of malondyaldehide (MDA), a lipid peroxidation product. The ionization induced modifications in the cell ultrastructure, a moderate separation of the plasma membrane from the cell wall being observed for all doses. At 5 and 7 kGy, peroxisomes were not detected and the structures of the chloroplast and vacuoles were seriously damaged. Lipid peroxidation and lipoxygenase activity increased with the ionization dose, staying constant and decreasing, respectively, during the storage period. Conversely, catalase, ascorbate peroxidase, and superoxide dismutase had lower values than in nonionized fruits and, in general, their values did not change or diminished slightly from the seventh day of storage. Peroxidase exhibited an increase in activity with the ionization dose, although these was not a linear relationship, with higher values at 3kGy. Ionization of pepper, especially at doses of 5 and 7 kGy, caused a significant oxidative damage in the fruit, since it increased oxidation and decreased the antioxidant enzymatic defense systems causing ultrastructural changes at cell level.
Versión del editorhttp://dx.doi.org/10.1021/jf050994i
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