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Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching

2009Journal article Restricted access
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dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorAlegria, C.
dc.contributor.authorAbreu, Marta
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2010-10-07T16:02:10Z
dc.date.available2010-10-07T16:02:10Z
dc.date.issued2009
dc.description.abstractThe effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h *)], 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 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 C and 6.5 min or 90 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 *), texture, and sensory parameters changes. The temperature effect was welldescribed by the Arrhenius law.por
dc.identifier.citation"Journal of Agricultural and Food Chemistry". ISSN 1520-5118. 57: 12 (2009) 5370–5375por
dc.identifier.doi10.1021/jf900314x
dc.identifier.urihttp://hdl.handle.net/10400.14/2701
dc.language.isoengpor
dc.publisherAmerican Chemical Societypor
dc.subjectBroccolipor
dc.subjectBlanchingpor
dc.subjectQuality parameterspor
dc.subjectKinetics modelingpor
dc.titleDegradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanchingpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameGonçalves
person.familyNamePinheiro
person.familyNameAlegria
person.familyNameAbreu
person.familyNameBrandão
person.familyNameSilva
person.givenNameElsa Margarida
person.givenNameJoaquina
person.givenNameCarla
person.givenNameMarta
person.givenNameTeresa
person.givenNameCristina
person.identifier556456
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person.identifier.orcid0000-0002-9461-4569
person.identifier.orcid0000-0002-0245-7122
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridN-4198-2013
person.identifier.ridJ-9418-2012
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person.identifier.scopus-author-id7004990784
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person.identifier.scopus-author-id7102768632
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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