Evolution of ascorbic acid and peroxidase during industrial processing of broccoli
2000
Murcia Tomás, María Antonia | López Ayerra, B | Martiínez-Tomé, Madgalena | Vera, Ana María | García Carmona, Francisco | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología
© 2000 Society of Chemical Industry. This document is the Published version of a Published Work that appeared in final form in Journal of the Science of Food and Agriculture. To access the final edited and published work see https://doi.org/10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B
Show more [+] Less [-]The ascorbic acid content and peroxidase activity of raw, canned and frozen (after blanching times of 60, 90, 120 and 150s) broccoli florets and stems were determined. The ascorbic acid content represented 1.12 and 0.78g kg-1 fresh weight in raw florets and stems respectively. After blanching (for different times) and freezing, the ascorbic acid content decreased to values of 0.55±0.56g kg-1 fresh weight in florets and 0.35±0.36g kg-1 fresh weight in stems. The industrial processing involved in canning decreased the ascorbic acid content to 0.18g kg-1 fresh weight in florets. The peroxidase activity observed in the florets and stems of raw broccoli was 308.8 and 278.6mmolmin-1 per 100g fresh weight respectively. The peroxidase activity remaining in frozen florets varied from 0.9 to 0.2%, while that in stems showed values of between 7.5 and 8.4%. These values for stems were within the range recommended for residual activity after blanching and freezing. The peroxidase activity of canned broccoli florets was practically undetectable.
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