Inhibition of Formation of Oxidative Volatile Components in Fermented Cucumbers by Ascorbic Acid and Turmeric

• Published in: Journal of agricultural and food chemistry Vol. 48; no. 10; pp. 4910 - 4912
• Main Authors: Zhou, A, McFeeters, R. F, Fleming, H. P
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.10.2000
• Subjects: Ascorbic Acid - chemistry; Biological and medical sciences; Cucumis sativus - chemistry; Curcumin - chemistry; Fermentation; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; Oxidation-Reduction; Volatilization; Volatile compound; Oxygen; Ascorbic acid; Treatment efficiency; Cucurbitaceae; Cucumis sativus; Antioxidant; Aldehyde; Fermented product; Vegetable crop; Dicotyledones; Angiospermae; Spermatophyta; Oxidation; Inhibition; Rancidity
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf990669t

Two naturally occurring antioxidants, ascorbic acid and turmeric, were effective in inhibiting formation of hexanal, (E)-2-penenal, (E)-2-hexenal, (E)-2-heptenal, and (E)-2-octenal when slurries of fermented cucumber tissue were exposed to oxygen. Added ascorbic acid prevented formation of most of these oxidative aldehydes at 175 ppm or greater. Turmeric, which is used commercially as a yellow coloring in cucumber pickle products, was found to almost completely prevent aldehyde formation at 40 ppm. Keywords: GC − MS; hexanal; Curcuma longa; tartrazine; curcumin