Czech J. Food Sci., 2009, 27(10):S35-S39 | DOI: 10.17221/1107-CJFS

Plasma-oxidative Degradation of Polyphenolics - Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing

F. Grzegorzewski^{1, 2}, O. Schlüter², J. Ehlbeck³, K.-D. Weltmann³, M. Geyer², L. W. Kroh¹, S. Rohn^1*

¹ Chair of Food Chemistry and Analysis, Department of Food Technology and Food Chemistry, Technische Universität Berlin, D-13355 Berlin, Germany

² Leibniz-Institute for Agricultural Engineering Potsdam-Bornim, D-14469 Potsdam, Germany

³ Leibniz-Institute for Plasma Science and Technology, D-17489 Greifswald, Germany

Non-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.

Keywords: Keywords: non-thermal plasma; Atmospheric Pressure Plasma Jet (APPJ); flavonoids; oxidation

Published: June 30, 2009  Show citation