Tags

Type your tag names separated by a space and hit enter

Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching.
J Agric Food Chem 2009; 57(12):5370-5JA

Abstract

The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h degrees*)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 degrees C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 degrees C and 6.5 min or 90 degrees C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h degrees*), texture, and sensory parameters changes. The temperature effect was well-described by the Arrhenius law.

Authors+Show Affiliations

Departamento de Tecnologia das Industrias Alimentares, Instituto Nacional de Engenharia, Tecnologia e Inovacao, Estrada do Paco do Lumiar, Lisboa, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19441787

Citation

Gonçalves, Elsa M., et al. "Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica Oleracea L. Ssp. Italica) During Blanching." Journal of Agricultural and Food Chemistry, vol. 57, no. 12, 2009, pp. 5370-5.
Gonçalves EM, Pinheiro J, Alegria C, et al. Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching. J Agric Food Chem. 2009;57(12):5370-5.
Gonçalves, E. M., Pinheiro, J., Alegria, C., Abreu, M., Brandão, T. R., & Silva, C. L. (2009). Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching. Journal of Agricultural and Food Chemistry, 57(12), pp. 5370-5. doi:10.1021/jf900314x.
Gonçalves EM, et al. Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica Oleracea L. Ssp. Italica) During Blanching. J Agric Food Chem. 2009 Jun 24;57(12):5370-5. PubMed PMID: 19441787.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching. AU - Gonçalves,Elsa M, AU - Pinheiro,Joaquina, AU - Alegria,Carla, AU - Abreu,Marta, AU - Brandão,Teresa R S, AU - Silva,Cristina L M, PY - 2009/5/16/entrez PY - 2009/5/16/pubmed PY - 2009/9/11/medline SP - 5370 EP - 5 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 57 IS - 12 N2 - The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h degrees*)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 degrees C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 degrees C and 6.5 min or 90 degrees C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h degrees*), texture, and sensory parameters changes. The temperature effect was well-described by the Arrhenius law. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19441787/Degradation_kinetics_of_peroxidase_enzyme_phenolic_content_and_physical_and_sensorial_characteristics_in_broccoli__Brassica_oleracea_L__ssp__Italica__during_blanching_ L2 - https://dx.doi.org/10.1021/jf900314x DB - PRIME DP - Unbound Medicine ER -