Evolution of ascorbic acid and peroxidase during industrial processing of broccoli
Identifieur interne : 000664 ( Main/Exploration ); précédent : 000663; suivant : 000665Evolution of ascorbic acid and peroxidase during industrial processing of broccoli
Auteurs : M Murcia [Espagne] ; B. L Pez Yerra [Espagne] ; M. Martinez Omé [Espagne] ; Am Vera [Espagne] ; F. García Armona [Espagne]Source :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2000-10.
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Abstract
The ascorbic acid content and peroxidase activity of raw, canned and frozen (after blanching times of 60, 90, 120 and 150 s) broccoli florets and stems were determined. The ascorbic acid content represented 1.12 and 0.78 g kg−1 fresh weight in raw florets and stems respectively. After blanching (for different times) and freezing, the ascorbic acid content decreased to values of 0.55–0.56 g kg−1 fresh weight in florets and 0.35–0.36 g kg−1 fresh weight in stems. The industrial processing involved in canning decreased the ascorbic acid content to 0.18 g kg−1 fresh weight in florets. The peroxidase activity observed in the florets and stems of raw broccoli was 308.8 and 278.6 µmol min−1 per 100 g fresh weight respectively. The peroxidase activity remaining in frozen florets varied from 0.9 to 0.2%, while that in stems showed values of between 7.5 and 8.4%. These values for stems were within the range recommended for residual activity after blanching and freezing. The peroxidase activity of canned broccoli florets was practically undetectable. © 2000 Society of Chemical Industry
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DOI: 10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B
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Martinez Omé</name><affiliation wicri:level="2"><country xml:lang="fr">Espagne</country><wicri:regionArea>Department of Food Science, Veterinary Faculty, Campus of Espinardo, University of Murcia, Apartado de Correos 4021, E‐30080 Murcia</wicri:regionArea><placeName><region nuts="2" type="communauté">Région de Murcie</region></placeName></affiliation></author><author><name sortKey="Vera, Am" sort="Vera, Am" uniqKey="Vera A" first="Am" last="Vera">Am Vera</name><affiliation wicri:level="2"><country xml:lang="fr">Espagne</country><wicri:regionArea>Department of Food Science, Veterinary Faculty, Campus of Espinardo, University of Murcia, Apartado de Correos 4021, E‐30080 Murcia</wicri:regionArea><placeName><region nuts="2" type="communauté">Région de Murcie</region></placeName></affiliation></author><author><name sortKey="Garcia Armona, F" sort="Garcia Armona, F" uniqKey="Garcia Armona F" first="F" last="García Armona">F. 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Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd.</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2000-10">2000-10</date><biblScope unit="volume">80</biblScope><biblScope unit="issue">13</biblScope><biblScope unit="page" from="1882">1882</biblScope><biblScope unit="page" to="1886">1886</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">81A68252774398A24DFDB60EC3E9130188391E8D</idno><idno type="DOI">10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B</idno><idno type="ArticleID">JSFA729</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>ascorbic acid</term><term>blanched frozen canned</term><term>broccoli</term><term>peroxidase</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The ascorbic acid content and peroxidase activity of raw, canned and frozen (after blanching times of 60, 90, 120 and 150 s) broccoli florets and stems were determined. The ascorbic acid content represented 1.12 and 0.78 g kg−1 fresh weight in raw florets and stems respectively. After blanching (for different times) and freezing, the ascorbic acid content decreased to values of 0.55–0.56 g kg−1 fresh weight in florets and 0.35–0.36 g kg−1 fresh weight in stems. The industrial processing involved in canning decreased the ascorbic acid content to 0.18 g kg−1 fresh weight in florets. The peroxidase activity observed in the florets and stems of raw broccoli was 308.8 and 278.6 µmol min−1 per 100 g fresh weight respectively. The peroxidase activity remaining in frozen florets varied from 0.9 to 0.2%, while that in stems showed values of between 7.5 and 8.4%. These values for stems were within the range recommended for residual activity after blanching and freezing. The peroxidase activity of canned broccoli florets was practically undetectable. © 2000 Society of Chemical Industry</div></front></TEI><affiliations><list><country><li>Espagne</li></country><region><li>Région de Murcie</li></region></list><tree><country name="Espagne"><region name="Région de Murcie"><name sortKey="Murcia, M" sort="Murcia, M" uniqKey="Murcia M" first="M" last="Murcia">M Murcia</name></region><name sortKey="Garcia Armona, F" sort="Garcia Armona, F" uniqKey="Garcia Armona F" first="F" last="García Armona">F. García Armona</name><name sortKey="L Pez Yerra, B" sort="L Pez Yerra, B" uniqKey="L Pez Yerra B" first="B" last="L Pez Yerra">B. L Pez Yerra</name><name sortKey="Martinez Ome, M" sort="Martinez Ome, M" uniqKey="Martinez Ome M" first="M" last="Martinez Omé">M. Martinez Omé</name><name sortKey="Vera, Am" sort="Vera, Am" uniqKey="Vera A" first="Am" last="Vera">Am Vera</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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