Influence of alternative sanitization to chlorine in broccoli and its antioxidant action.

• Grant number: 11/03371-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: June 01, 2011
• End date: November 30, 2012
• Field of knowledge: Agronomical Sciences - Agronomy - Crop Science
• Principal Investigator: Giuseppina Pace Pereira Lima
• Grantee: Natalia Reis Furtado
• Host Institution: Instituto de Biociências (IBB). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

The organic vegetables are gaining market in recent years, and that consumer preference should be the idea that plant products are free from pesticides. Generally, these plants after harvest are stored and sanitized for the consumption, using as the chemical chlorine. In this project we propose alternatives to the use of chlorine, which can form organochloride, a carcinogen, through the use of ozonated water and also the essential oil of Jambu, which contain antimicrobial substances. The aim of this research is to use the broccoli grown in an organic and conventional, will be collected and treated with ozone and essential oil of Jambu. Furthermore, many chemical compounds that make up the antioxidant potential of the system (phenols, flavonoids, vitamins, polyamines) may be lost during heat treatment. Thus, another purpose of this study is after choosing the best sanitizer, use different cooking methods and quantify the substances considered antioxidants. In addition, microbiological qualification becomes important as a tool for determining whether the ozone and essential oil of Jambu are really effective as sanitizers in the treating of plants.