Tags

Type your tag names separated by a space and hit enter

Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets.
Food Chem. 2016 Nov 01; 210:451-6.FC

Abstract

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.

Authors+Show Affiliations

Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China.Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China.Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China.Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China.Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China.Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China. Electronic address: qmwang@zju.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27211670

Citation

Cai, Congxi, et al. "Effects of Industrial Pre-freezing Processing and Freezing Handling On Glucosinolates and Antioxidant Attributes in Broccoli Florets." Food Chemistry, vol. 210, 2016, pp. 451-6.
Cai C, Miao H, Qian H, et al. Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets. Food Chem. 2016;210:451-6.
Cai, C., Miao, H., Qian, H., Yao, L., Wang, B., & Wang, Q. (2016). Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets. Food Chemistry, 210, 451-6. https://doi.org/10.1016/j.foodchem.2016.04.140
Cai C, et al. Effects of Industrial Pre-freezing Processing and Freezing Handling On Glucosinolates and Antioxidant Attributes in Broccoli Florets. Food Chem. 2016 Nov 1;210:451-6. PubMed PMID: 27211670.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets. AU - Cai,Congxi, AU - Miao,Huiying, AU - Qian,Hongmei, AU - Yao,Leishuan, AU - Wang,Bingliang, AU - Wang,Qiaomei, Y1 - 2016/05/02/ PY - 2015/12/15/received PY - 2016/04/29/revised PY - 2016/04/30/accepted PY - 2016/5/24/entrez PY - 2016/5/24/pubmed PY - 2017/2/12/medline KW - Antioxidant capacity KW - Broccoli KW - Freezing KW - Glucosinolates SP - 451 EP - 6 JF - Food chemistry JO - Food Chem VL - 210 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27211670/Effects_of_industrial_pre_freezing_processing_and_freezing_handling_on_glucosinolates_and_antioxidant_attributes_in_broccoli_florets_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)30676-8 DB - PRIME DP - Unbound Medicine ER -