Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets

被引：37

作者：

Cai, Congxi

Miao, Huiying

Qian, Hongmei

Yao, Leishuan

Wang, Bingliang

Wang, Qiaomei

机构：

[1] Zhejiang Univ, Dept Hort, Key Lab Hort Plant Growth Dev & Qual Improvement, Minist Agr, Hangzhou 310058, Zhejiang, Peoples R China

[2] Zhejiang Prov Key Lab Hort Plant Integrat Biol, Hangzhou 310058, Zhejiang, Peoples R China

来源：

FOOD CHEMISTRY | 2016年 / 210卷

基金：

美国国家科学基金会;

关键词：

Broccoli; Freezing; Glucosinolates; Antioxidant capacity; DIFFERENT COOKING METHODS; BIOAVAILABILITY; SULFORAPHANE; METABOLISM; QUALITY; HEALTH; COLOR;

D O I：

10.1016/j.foodchem.2016.04.140

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of industrial pre-freezing processing and freezing handling on the contents of glucosinolates and antioxidants (vitamin C, polyphenols, carotenoid and chlorophyll), as well as the antioxidant capacity in broccoli (Brassica oleracea L. var. italica) florets were investigated in the present study. Our results showed that the glucosinolate accumulations were significantly decreased after pre-freezing processing, whereas elevated levels of phenols, carotenoids, chlorophyll, and also antioxidant capacity were observed in frozen broccoli florets. The contents of vitamin C remained constant during above mentioned processing. In conclusion, the current industrial freezing processing method is a good practice for the preservation of main antioxidant nutrients in broccoli florets, although some improvements in pre-freezing processing, such as steam blanching and ice-water cooling, are needed to attenuate the decrease in glucosinolate content. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：451 / 456

页数：6

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