Study of the Dynamics of Malondialdehyde Content in Canned Cauliflower Puree under Different Storage Conditions

Post-harvest storage of fruit and vegetable products is accompanied by an increase in lipid peroxidation in the cytoplasmic membrane of plant cells and an increase in the concentration of malondialdehyde, the level of which is maintained during further conservation. In the human body this aldehyde is also the product of the oxidation of unsaturated fatty acids and is able to interact with proteins, DNA and other molecular structures, forming various potentially toxic adducts. Among the important directions of studying the mechanisms of molecular instability of food ingredients is the study of their interactions with malondialdehyde. The purpose of the to study the effect of storage conditions of canned cauliflower puree on the content of malondialdehyde. We used fresh cauliflower and canned puree from it. Malondialdehyde was determined spectrophotometrically by color reaction with thiobarbituric acid. It was shown that the level of this biomarker in mashed potatoes did not exceed the similar results of measurements in fresh cabbage. A linear decrease in the level of malondialdehyde in mashed potatoes was demonstrated during storage for more than 4 months with a high coefficient of determination (R² = 0.9796) at room temperature. An increase in the storage temperature of the canned product significantly affected the rate of degradation of malondialdehyde. Its concentration decreased by almost 10 % compared with control samples that were stored at room temperature, but this effect did not occur if the storage temperature was periodically reduced to 4.0 °C. In this study, it was found that the level of malondialdehyde in canned foods varied depending on the shelf life and storage conditions of these foods.

lipid peroxidation, toxic adducts, storage temperature, canned vegetables, malondialdehyde, mashed cauliflower, biochemical processes, toxicity

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