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Title: INHIBITION OF FORMATION OF OXIDATIVE VOLATILE COMPONENTS IN FERMENTED CUCUMBERS BY ASCORBIC ACID AND TURMERIC

Author
item ZHOU, ANCHENG - NCSU
item McFeeters, Roger
item Fleming, Henry

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/26/2000
Publication Date: 10/1/2000
Citation: Zhou, A., McFeeters, R.F., Fleming, H.P. 2000. Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric. J. Agric. Food Chem. 48:4910-4912.

Interpretive Summary: Off-odors or flavors in food products can result in large economic losses to food processors and their customers. Development of so-called 'oxidized odors' is a common problem in food products, including pickled vegetable products. This work shows that addition of vitamin C above the level naturally present in cucumbers is effective in preventing formation of compounds responsible for these off-odors when fermented cucumbers are exposed to oxygen. In addition, turmeric, a natural yellow coloring extract that has been used in some cucumber products for many years, is also effective in preventing oxidative changes at levels below what is required for coloring purposes. This work suggests that practical control of off-odor formation in pickled products may be feasible using these antioxidants that would be considered safe, even desirable, additives to these products.

Technical Abstract: The antioxidant effects of ascorbic acid, turmeric, BHA, BHT, propyl gallate (PG), ethylene diaminetetraacetic acid (EDTA), and diethylenetriamine pentaacetic acid (DTPA) were evaluated for their ability to inhibit formation of volatile compounds related to lipid oxidation of fermented cucumbers. Ascorbic acid at 175 ppm or greater was an effective inhibitor of lipid oxidation. Turmeric inhibited oxidation of fermented cucumbers at concentrations (5-100 ppm) well below that required for yellow coloring in pickle products. BHA, BHT and PG added at 500 ppm significantly reduced aldehyde formation. The metal ion chelating agent, EDTA (220 ppm), caused a moderate decrease in aldehyde production, but DTPA (220 ppm) had little or no effect in inhibiting oxidation.