Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)

Munyaka, Ann Wambui; Oey, Indrawati; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodchem.2009.10.029

Cited by 53 publications

(49 citation statements)

References 23 publications

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“…This value is within the range of 77.8 to 129.5 mg/100 g FW reported in literature for fresh broccoli florets (Howard and others 1999; Galgano and others 2007; Munyaka and others 2010). The percent DHA content (6.2%) found in the blanched broccoli was also in the range of 5.4% to 10.9% reported in literature for fresh broccoli florets (Wills and others 1984; Vanderslice and others 1990; Munyaka and others 2010). In this study, it was observed that vitamin C in the untreated and 30 to 60 °C‐treated samples of crushed broccoli occurred entirely as DHAA.…”

Section: Resultssupporting

confidence: 85%

“…The effect of thermal treatments on AAO stability in crushed broccoli florets and stalks is shown in Figure 2. In this study, AAO activity was found to be 7.5 times higher in florets than in stalks, an observation that could explain the previous (Munyaka and others 2010) observation of better l ‐AA retention in broccoli stalks than in florets during various treatments. Other authors (Nishikawa and others 2001, 2003; Galgano and others 2007) also reported that the vitamin C content decreased in broccoli florets but not in stalks during postharvest storage of broccoli at 20 and 6 °C, respectively.…”

Section: Resultssupporting

confidence: 74%

“…HPLC analysis of vitamin C Vitamin C was analyzed using HPLC as previously described (Munyaka and others 2010). Total vitamin C in broccoli was determined as the sum of l ‐AA and DHAA.…”

mentioning

confidence: 99%

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Thermal Stability of l‐Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

Munyaka¹,

Makule²,

Oey³

et al. 2010

Journal of Food Science

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104

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The results reported in this study are applicable for both domestic and industrial processing of vegetables into products such as juices, soups, and purees. In this report, we have demonstrated that processing crushed broccoli in a temperature range of 30 to 60 degrees C could result in the conversion of l-ascorbic acid to dehydroascorbic (DHAA), a very important reaction in regard to vitamin C degradation because DHAA could be easily converted to other compounds that do not have the biological activity of vitamin C.

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Section: Resultssupporting

confidence: 85%

Section: Resultssupporting

confidence: 74%

See 1 more Smart Citation

Thermal Stability of l‐Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

Munyaka¹,

Makule²,

Oey³

et al. 2010

Journal of Food Science

Self Cite

104

View full text Add to dashboard Cite

show abstract

“…AAO of crushed broccoli florets was almost inactivated after thermal treatment at 65°C for 8 min (Munyaka et al 2010). Accordingly, great AA decreases/DHA increments of approximately 67/275 and 71/180 % were observed in CTRL-R1 and CTRL-R2 smoothies, respectively, after 3 days at 5°C.…”

Section: Microbial Analysismentioning

confidence: 94%

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in healthpromoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5°C for fresh blended smoothies was established while thermally-treated ones (3 min, 80°C) reached up to 40 days at 20°C and 58 days at 5°C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5°C compared to samples stored at 20°C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

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“…The activity of AA oxidase, which decomposes AA, decreases as O 2 concentration decreases (Ooraikul and Stilies 2002). Atmospheric conditions increase the loss of AA content because air inside packages can absorb moisture from dried potatoes and AA oxidase in the vicinity of moisture and O 2 destroys AA (Lešková et al 2006;Suryawanshi 2008;Munyaka et al 2010). Golaszewska and Zalewski (2001) reported that select temperature and moisture contents and O 2 availability decreased AA content: higher water activity had an important effect on the loss of AA; in the dry method (using a microwave, pressure cooker, or acuthermal potatoes), losses of AA in potatoes were 8-17 %, while in wet methods, losses of AA were higher (20-40 %).…”

Section: Ascorbic Acidmentioning

confidence: 99%

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

et al. 2014

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The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N 2 , natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N 2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

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Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)

Cited by 53 publications

References 23 publications

Thermal Stability of l‐Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

Thermal Stability of l‐Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

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