Impact of different packaging systems on selected antioxidant properties of frozen-stored cauliflower (Brassica oleracea L. var. botrytis)

• Autorzy: Kapusta-Duch J. , Leszczynska T. , Borczak B. , Florkiewicz A. , Zalubska A.
• Języki publikacji: EN

Abstrakty

EN

Brassica vegetables, including caulifl ower, are characterized by a high number of valuable metabolites, which act effectively in the cancer chemoprevention, as was already revealed by several studies. This work investigates the effect of the type of container: low density polyethylene (PE-LD) packages and oriented polystyrene (OPS) packages on selected quality parameters in frozen caulifl ower. The vegetable was subjected to blanching, freezing and 3 months of storage. At every stage of the experiment, the material was examined in terms of: dry matter, vitamin C, total polyphenols content, and antioxidant activity. Statistical analysis proved that the type of container had no considerable effect on the levels of the aforementioned constituents and antioxidant activity in the freeze-stored vegetables.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2017
• Tom: 67
• Numer: 3
• Opis fizyczny: p.211-217,ref.

Twórcy

autor

Kapusta-Duch J.

• Department of Human Nutrition, University of Agriculture in Krakow, Balicka 122, 30–149 Cracow, Poland

autor

Leszczynska T.

• Department of Human Nutrition, University of Agriculture in Krakow, Balicka 122, 30–149 Cracow, Poland

autor

Borczak B.

• Department of Human Nutrition, University of Agriculture in Krakow, Balicka 122, 30–149 Cracow, Poland

autor

Florkiewicz A.

• Department of Catering Technology and Consumption, University of Agriculture in Krakow, Balicka 122, 30–149 Cracow, Poland

autor

Zalubska A.

• Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30–149 Cracow, Poland

Bibliografia

• 1. Abushita A.A., Daood H.G., Biacs P.A., Changes in carotenoids and antioxidant vitamins in tomato as a function of varietal and technologicals factors. J. Agric. Food Chem., 2000, 48, 2075–2081.
• 2. Ahmed F.A., Ali R.F., Bioactive compounds and antioxidant activity of fresh and processed white caulifl ower. Biomed. Res Int., 2013, 367819, 1–9.
• 3. Amin I., Norazaidah Y., Hainida K.I., Antioxidant activity and phenolic content of raw and blanched Amaranthus species. Food Chem., 2006, 94, 47–52.
• 4. Avato P., Argentieri M.P., Brassicaceae: a rich source of health improving phytochemicals. Phytochem. Rev., 2015, 14, 1019–1033.
• 5. Bhandari S.R., Kwak, J.H., Chemical composition and antioxidant activity in different tissues of Brassica vegetables. Molecules, 2015, 20, 1228–1243.
• 6. Boivin D., Lamy S., Dufour S.L., Jackson J., Beaulieu E., Cote M., Moghrabi A., Barrette S., Gingra S.D., Béliveau R., Antiproliferative and antioxidant activities of common vegetables: A comparative study. Food Chem., 2009, 112, 374–380.
• 7. Chassagne-Berces S., Fonseca F., Citeau M., Marin M., Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity. LWT – Food Sci. Technol., 2010, 43, 1441–1449.
• 8. Filipiak-Florkiewicz A., Effect of hydrothermal treatment on selected health-promoting properties of cauliflower (Brassica oleracea var. Botrytis L.). Scientific Papers of the University of Agriculture in Krakow 347, 2011 (in Polish).
• 9. Florkiewicz A., Filipiak-Florkiewicz A., Topolska K., Cieślik E., Kostogrys R.B., The effect of technological processing on the chemical composition of caulifl ower. Ital. J. Food Sci., 2014, 26, 275–281.
• 10. Franke A.A., Custer L.J., Arakaki C., Murphy S.P., Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. J. Food Comp. Anal., 2004, 17, 1–35.
• 11. Fuentes F., Paredes-Gonzalez X., Kong A.-N.T., Dietary glucosinolates sulforaphane, phenethyl isothiocyanate, indole3-carbinol/3,3’-diindolylmethane: Anti-oxidative stress/inflammation, Nrf2, epigenetics/epigenomics and in vivo cancer chemopreventive efficacy. Curr. Pharmac. Rep., 2015, 1, 179–196.
• 12. Gębczyński P., Kmiecik W., Effects of traditional and modifi ed technology, in the production of frozen caulifl ower, on the contents of selected antioxidative compounds. Food Chem., 2007, 1, 229–235.
• 13. Häkkinen S.H., Törrönen A.R., Content of flavonols and selected phenolic in strawberries and Vaccinium species: infl uence of cultivar, cultivation site and technique. Food Res. Int., 2000, 33, 517–524.
• 14. Hussein Z., Caleb O.J., Opara U.L., Perforation-mediated modified atmosphere packaging of fresh and minimally processed produce—A review. Food Pack. Shelf Life. 2015, 6, 7–20.
• 15. İncedayi B., Suna S., Effects of modified atmosphere packaging on the quality of minimally processed caulifl ower. Acta Aliment., 2012, 41, 401–413.
• 16. Jahangir M., Kim H.K., Choi Y.H., Verpoorte R., Health-affecting compounds in Brassicaceae. Comp. Rev. Food Sci. Food Safety, 2009, 8, 31–43.
• 17. Kapusta-Duch J., Kusznierewicz B., Leszczyńska T., Borczak B., Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. J. Funct. Foods, 2016, 23, 412–422.
• 18. Leja M., Mareczek A., Adamus A., Strzetelski P., Combi M., Some antioxidative properties of selected white cabbage HD lines. Folia Hortic., 2006, 18, 31–40.
• 19. Leja M., Mareczek A., Starzyńska A., Rożek S., Antioxidant ability of broccoli flower buds during short-term storage. Food Chem., 2001, 72, 219–222.
• 20. Lisiewska Z., Kmiecik W., Effects of level of nitrogen fertilizer, processing conditions and period of storage of frozen broccoli and caulifl ower on vitamin C retention. Food Chem., 1996, 57, 267–270.
• 21. Mazzeo T., N’Dri D., Chiavaro E., Visconti A., Fogliano V., Pellegrini N., Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chem., 2011, 128, 627–633.
• 22. Murcia M.A., Jiménez A.M., Martínez-Tomé M., Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Res. Int., 2009, 42, 1046–1052.
• 23. Nicoli M.C., Anese M., Parpinel M., Infl uence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci. Technol., 1999, 10, 94–100.
• 24. Pellegrini N., Del Rio D., Colombi B., Bianchi M., Brighenti F., Application of the 2’2 azobis (3-ethylenebenzothiazoline6-sulfonic acid) radical cation assay to fl ow injection system for the evaluation of antioxidant activity of some pure compounds and beverages. J. Agric. Food Chem., 2003, 51, 260–264.
• 25. Peñas E., Martínez-Villaluenga C., Pihlava J.-M., Frias J., Evaluation of refrigerated storage in nitrogen-enriched atmospheres on the microbial quality, content of bioactive compounds and antioxidant activity of sauerkrauts. LWT – Food Sci. Technol., 2015, 61, 463–470. 26. Picchi V., Migliori C., Scalzo R.L., Campanelli G., Ferrari V., Di Cesare L.F., Phytochemical content in organic and conventionally grown Italian caulifl ower. Food Chem., 2012, 130, 501–509.
• 27. Podsędek A., Natural antioxidants and antioxidant capacity of Brassica vegetables. A review. Food Sci. Technol., 2007, 40, 1–11.
• 28. Polish Standard. 1998. PN-A-04019:1998. Polish Committee for Standardization. Food products – Determination of vitamin C (in Polish).
• 29. Polish Standard. 1990. PN-90/A-75101/03. Polish Committee for Standardization. Fruit and vegetable products. Preparation of samples for physico-chemical studies. Determination of dry matter content by gravimetric method (in Polish).
• 30. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice- -Evans C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Medic., 1999, 26, 1231–1237.
• 31. Scalzo R.L., Genna A., Branca F., Chedin M., Chassaigne H., Anthocyanin composition of caulifl ower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments. Food Chem., 2008, 107, 136–144.
• 32. Scalzo R.L., Bianchi G., Genna A., Summa C., Antioxidant properties and lipidic profile as quality indexes of caulifl ower (Brassica oleracea L. var. botrytis) in relation to harvest time. Food Chem., 2007, 100, 1019–1025.
• 33. Sikora E., Cieślik E., Leszczyńska T., Filipiak-Florkiewicz A., Pisulewski P.M., The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chem., 2008, 107, 55–59.
• 34. Starzyńska A., Leja M., Mareczek A., Soluble phenols content and peroxidase activity in broccoli heads during short term storage. Veg. Crops Res. Bull., 2001, 54, 175–178.
• 35. Starzyńska A., Leja M., Mareczek A., Physiological changes in the antioxidant system of broccoli fl ower buds senescing during short-term storage, related to temperature and packing. Plant Sci., 2003, 165, 1387–1395.
• 36. Swain T., Hillis W.E., The phenolic constituents of Prunus domesticus (L.) the quantity of analysis of phenolic constituents. J. Sci. Food Agric., 1959, 10, 63–68.
• 37. Van Ooijen I., Fransen M.L., Verlegh P.W.J., Smit E.G., Atypical food packaging affects the persuasive impact of product claims. Food Qual. Prefer., 2016, 48, 33–40.
• 38. Volden J., Bengtsson B.G., Wicklund T., Glucosinolates, L-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. Botrytis); effect of long-term freezer storage. Food Chem., 2009, 112, 967–976.

Identyfikatory

DOI

10.1515/pjfns-2016-0017