Comparative Effects of Postharvest Ultraviolet-Light Treatments on Antioxidants Properties, Nutritional and Vitamin D Contents of Some Indigenous Green Leafy Vegetables

Tolulope Omotope Omolekan, Adewale Michael Esan, Charles Ojo Olaiya, Oluwasegun Joseph Anjorin, Kamarudeen Adewumi Aremu, Henry Rinde Y. Adeyemi


Ultraviolet lamps irradiation has been extensively used in water treatment, surface disinfection, and as a germicidal agent. Yet, activation of some essential reactions in fruits and vegetables occurs at low doses of irradiation, which in turn leads to an improvement of their shelf-life or bioactive compounds. In this study, postharvest effects of ultraviolet irradiation at different wavelengths were investigated on antioxidants properties, nutritional and vitamin D contents of six leafy vegetables. The six vegetables were each subjected to UV-A, B, and C lamps irradiation at wavelengths of 400, 315, and 230 nm respectively in irradiation chambers. The results revealed that ultraviolet irradiation increased the phenolic and flavonoid contents with a better-reducing power ability and antioxidant capacity in tested vegetables. More also, the essential amino acid contents were significantly (P ≤ 0.05) increased. In UV-A treatment, increased nutritional and antioxidant properties were significant (P ≤ 0.05) in M. oleifera leaf extract. On the other hand, a significant (P ≤ 0.05) increase in the level of vitamin D2 and D3 synthesis in the leaves of all the vegetables was observed under UV-B treatment. The results revealed that M. oleifera leaf responds more positively to ultraviolet irradiation than other treated vegetables.  Therefore, this study shows that postharvest treatments with UV-A and B lamps may be a useful biological strategy for enhancing the antioxidant and nutritional quality of vegetables.

Keywords: Antioxidant activity, UV-radiation, Vegetables, Bioactive compounds, Vitamin D.

DOI: 10.7176/ALST/88-04

Publication date:July 31st 2021

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ISSN (Paper)2224-7181 ISSN (Online)2225-062X

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