Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven

Abstract

Spinach was baked in steam-assisted hybrid ovens, natural and forced convection ovens, and saturated steam ovens at different temperatures and baking times. The moisture content, water activity, peroxidise activity, colour, ascorbic acid, and chlorophyll content were determined for each baking time and kinetic analysis of thermal degradation of the colour, chlorophyll, and ascorbic acid were evaluated. Degradation of green colour, total chlorophyll, and ascorbic acid in spinach leaves during the baking process was considered as first order reaction kinetics and temperature dependency of degradation was described by the Arrhenius equation. Baking in steam-assisted hybrid ovens resulted in the highest rate of reaction for both colour change and chlorophyll degradation, followed by forced convection and then natural convection ovens. The existence of steam in the baking chamber resulted in an acceleration of the baking process and better ascorbic acid retention in spinach was determined by baking in steam-assisted hybrid ovens. Degradation kinetics could allow definition of optimum baking temperatures and times in different types of ovens and shorter baking times should be preferred in steam-assisted hybrid ovens if fresh appearance (high greenness) is desired. ARTICLE HISTORY

Comparison of Three Domestications and Wild-Harvested Plants for Nutraceutical Properties and Sensory Profiles in Five Wild Edible Herbs: Is Domestication Possible?

“…However, further research on the bioactivity and bioavailability of the bioactive compounds present in this species are needed to confirm or deny the findings of the present study. Additionally, the ascorbic acid values found in C. intybus, P. hieracioides, and S. minor were very similar to those found in common vegetables, such as broccoli and spinach, known to be high sources of ascorbic acid [72,73], whilst the range of the antioxidant capacity of C. intybus was higher than that reported by Llorach et al [74] and that reported in common vegetables, such as lettuce and iceberg. A comparison of common vegetables is necessary to show the impact of the introduction of new functional food comprised of a mix of wild edible herbs could have on the human diet, replacing common salads.…”

Selective voltammetric detection of chlorophylls using a semi-circular potential wave

“…235 mg / kg and can be estimated as ca. 188-259 mg / kg dry matter using the spinach moisture content of 89%-92% (EngineeringToolBox, 2003;Isleroglu, Sakin-Yilmazer, Kemerli-Kalbaran, Uren, & Kaymak-Ertekin, 2017), consistent with the Chl a fraction weighed after column chromatography and the Chl a contents reported in the literature using HPLC method (Lopez-Ayerra, Murcia, & Garcia-Carmona, 1998).…”

Wpływ zabiegów wstępnych na zawartość wybranych składników w zamrożonym szpinaku zwyczajnym (Spinacia oleracea L.) odmiany ‘Geant d’hiver’

“…Z kolei poziom witaminy C w materiale surowym (40,24 mg•100 g -1 ) był zbliżony do stwierdzonego przez Isleroglu i wsp. [13] (40 mg•100 g -1 ), jednak znacznie mniejszy niż podawany przez innych autorów: 110,87 mg•100 g -1 [28], 58 ÷ 210 mg•100 g -1 [8]. Zawartość polifenoli ogółem w surowym szpinaku (132,45 mg•100 g -1 ) była większa w porównaniu z wynikami Ninfalego i Bacchioccy [20] (107,2 mg•100 g -1 ), ale mniejsza niż uzyskana przez Galaniego i wsp.…”