Antioxidant potential of spinach, peas and sweet corn in relation to freezing period

Abstract

Bajčan D., Tomáš J., Uhlířová G., Árvay J., Trebichalský P., Stanovič R., Šimanský V. (2013): Antioxidant potential of spinach, peas, and sweet corn in relation to freezing period. Czech J. Food Sci., 31: 613-618.We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of -18°C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded in spinach (79.4%), while the lowest decrease was observed in peas (26.8%). A relatively significant decrease in antioxidant activity was also found in sweet corn (62.7%). On the contrary, the greatest decrease of total polyphenol content throughout the period of freezing was found in peas (62.0%), and lowest decrease was recorded in sweet corn (only 5.0%). The total polyphenol content in spinach decreased by 43.1% after 10 months of storage.

Hurdle Technology Including Chlorination, Blanching, Packaging and Irradiation to Ensure Safety and Extend Shelf Life of Shelled Sweet Corn Kernels

“…Similar level of total and reducing sugars and protein content has been reported in sweet corn kernels in some other recent studies (Bajčan et al . ; Nunes et al . ).…”

“…In another study where samples were stored at freezing (−18C) temperature, some reductions in these activities were reported (Bajčan et al . ). Phytochemicals, such as phenolics including flavonoids present in different foods, have been reported to scavenge free radicals by getting oxidized and hence have potential to reduce free radicals associated health disorders (Kumar et al .…”

“…Studies using frozen storage (−18C) has shown some promise; however, the cost involved and overall possible undesirable effect on the texture of the produce do not make it a very attractive option for bulk treatment on a commercial scale (Bajčan et al . ). Packaging in perforated packets, cold (4C) acclimatization for 5 days followed by storage at −1C was reported to extend shelf life up to 20 days (Shao and Li ).…”

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“…In recent years, in the literature authors pay increasing attention to antioxidant compounds, due to their ability to neutralize free radicals (Devasagayam et al, 2004;Gramza-Michałowska and Korczak, 2013;Kuźma et al, 2014;Sarić et al, 2013;Bajčan et al, 2013). It has been found that antioxidants may interfere with oxidation reactions with free radicals, exhibit properties to chelate catalytic metals, as well as scavenge oxygen (Buyukokuroglu et al, 2001).…”

Stevia rebaudiana Bitkisinin Tatlandırıcı, Antioksidan ve Antimikrobiyal Özellikleri

“…Bunun yanında gıda, parfüm ve kozmetik gibi birçok sanayi dalında da kullanım alanı bulmaktadırlar [2] Ayrıca bu alanlarda tıbbi bitkilere verilen önem giderek artmaktadır. Son yıllarda araştırmacılar gıda endüstrisinde antimikrobiyal etkileri, serbest radikalleri nötralize etme yeteneği, tatlandırıcı özelliği ve bunun gibi daha birçok farklı etkilerinin olması nedeniyle, stevia (Stevia rebaudiana) üzerinde durmakta ve bu bitki ile ilgili çalışmaları literatüre kazandırmaktadırlar [3,4,5].…”