Wpływ terminu zbioru, blanszowania i mrożenia na zawartość flawonoidów w brokułach

• Autorzy: Kosson R. , Tuszynska M. , Szymczak P.

Warianty tytułu

EN

Effect of harvest time, blanching and freezing on flavonoids content in broccoli

• Języki publikacji: PL

Abstrakty

EN

The effect of harvest time, blanchnig, freezing and long term storage of fro-zen broccoli on flavonoids content in broccoli florets was studied. Two broccoli cultivars Naxos F1 and Chronos F1 grown conventionally were used in the exper-iments. The small broccoli florets of 2 cm diameter were blanched in water of temperature 96-98 °C for 2,5 minutes, cooled in cold water and next packaged into nonperforated PE bags of 250 g capacity. Samples of broccoli were frozen at temperature -25 °C and next stored for 9 months in cold room at temperature -25 °C. Before flavonoid analysis of fresh and frozen broccoli were lyophilized and homogenized to receive a homogenous material. Analyses of flavonoids were performed for fresh broccoli, blanched and frozen material, as well as after 9 months of storage at -25 °C. Quercetin and kaempferol were found in fresh broccoli florets after harvest of both cultivars Naxos F1 and Chronos F1. Total flavonoids content in fresh broccoli ranged between 205,0 mg·kg-1 d.m. and 406,6 mg·kg-1 d.m. After blanching quercetin content in broccoli has decreased by 46-91% and kaempferol by 58-75%. After storage of frozen broccoli for 9 months there was found 8,0-17,1 mg·kg-1 d.m. of quercetin and 42,0-188,3 mg·kg-1 d.m. of kaempferol.

• Wydawca: -
• Czasopismo: Zeszyty Naukowe Instytutu Ogrodnictwa
• Rocznik: 2013
• Tom: 21
• Opis fizyczny: s.49-55,rys.,tab.,bibliogr.

Twórcy

autor

Kosson R.

• Instytut Ogrodnictwa w Skierniewicach, ul.Konstytucji 3 Maja 1/3, 96-100 Skierniewice

autor

Tuszynska M.

• Instytut Ogrodnictwa w Skierniewicach, ul.Konstytucji 3 Maja 1/3, 96-100 Skierniewice

autor

Szymczak P.

• Primavega, Zdunowo

Bibliografia

• Bahorun T., Luximon-Ramma A., Crozier A., Aruoma O.I. 2004. Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. J. Sci. Food Agr. 84: 1553-1561.
• Czarniecka-Skubina E. 2002. Effect of the material form, storage and cooking methods on the quality of Brussels sprouts. Pol. J. Food Nutr. Sci. 11/52: 75-82.
• Crozier A., Lean M.E.J., McDonald M.S., Black C. 1997. Quantitative analysis of the flavonoids content of commercial tomatoes, onions, lettuce and celery. J. Agric. Food Chem. 45: 590-595.
• Gliszczyńska-Świgło A., Kałużewicz A., Lemańska K., Knaflewski M., Tyrakow-ska B. 2007. The effect of solar radiation on the flavonol content in broccoli inflorescence. Food Chem. 100: 241-245.
• Hertog M.G.L., Hollman P.C.H., Venema D.P. 1992. Optimization of quantitative HPLC determination of potentially anticancerogenic flavonoids in vegetables and fruits. J. Agr. Food Chem. 40: 1591-1598.
• Horbowicz M., Babik I. 2005. Sulforaphane and flavonoid contents in chosen broccoli cultivars. Veget. Crops Res. Bull. 62: 127-138
• Hunter K.J., Fletcher J.M. 2002. The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Innov. Food Sci. Emerg. Technol. 3: 399-406.
• Moreno D.A., Carvajal M., Lopez-Berenguer C., Garcia-Viguera C. 2006. Chemical and biological characterization of nutraceutical compounds of broccoli. J. Pharmaceut. Biomed. 41: 1508-1522.
• Mullen W., Stewart A.J., Lean M.E.J., Gardner P., Duthie G.G., Crozier A. 2002. Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries. J. Agr. Food Chem. 50: 5197-5201.
• Price K.R., Casuscelli F., Colquhoun I.J., Rhodes M.J.C. 1998. Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking. J. Sci. Food Agr. 77: 468-472.
• Puupponen-Pimiä R., Häkkinen S. T., Aarni M., Suortti T., Lampi A-M., Eurola M., Piironen V., Nuutila A.M., Oksman-Caldentey K-M. 2003. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. J. Sci. Food Agr. 83: 1389-1402.
• USDA 2006. Database for the Flavonoid Content of Selected Foods. Release 2. Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, p. 29.
• Vallejo F., Tomas-Barberan F.A., Garcia-Viguera C. 2002. Potential bioactive compounds in health promotion from broccoli cultivars grown in Spain. J. Sci. Food Agr. 82: 1293-1297.
• Vallejo F., Tomas-Barberan F.A., Garcia-Viguera C. 2003. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. J. Sci. Food Agr. 83: 1511-1516.

Uwagi

PL

Rekord w opracowaniu