English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Freezing is one of the ways to preserve plant products, because it allows inhibiting natural degradation and transformation processes of the bioactive compounds. The aim of this study was to evaluate the effect of freezing on bioactive compounds of horseradish roots and their dynamics in long-term frozen storage. Horseradish roots were frozen at two different conditions (–18±2°C and –40 ± 2 °C) and further stored at –18 ± 2 °C for 12 months. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total flavan-3-ol content (TF3C), total phenolic acid content (TPAC), and radical scavenging activity (RedPow, DPPHÿ, ABTSÿ + ) were determined spectrophotometrically. Individual phenolic compounds were deremined by liquid chromatography. The dominant individual phenolic compounds were phenolic acids (gallic and sinapic) and flavonoids (kaempferol, luteolin, and rutin). Because of freezing, TPC, TFC, and DPPHÿ as well as RedPow increased in horseradish roots. During storage, the content of analysed bioactive compounds mainly decreased. After 12-month storage, it was not possible to say unambiguously which of the freezing methods turned out to be better in general.

proceedings of the latvian academy of sciences. section b, natural sciences/latvijas zinātņu akadēmijas vēstis. a daļa, humanitārās un sociālās zinātnes

Changes in Phenolic Profile and Antioxidant Activity of Horseradish Roots During Freezing and Frozen Storage