Effect of blanching methods and frozen storage on some quality parameters of turnip greens (“grelos”)

Martínez, Sidonia; Pérez, Nelson Izquierdo; Carballo, Javier; Franco, Inmaculada

doi:10.1016/j.lwt.2012.09.020

Cited by 36 publications

(29 citation statements)

References 47 publications

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“…); the total phenolics content and antioxidant activity of turnip greens (Martínez et al. ); the color, texture, polyphenols, and antioxidant capacity of Irish York cabbage (Jaiswal et al. ); and the inhibitory ability of A maranthus cruentus extract on α ‐amylase and α ‐glucosidase activities (Oboh et al.…”

Section: Discussionmentioning

confidence: 99%

Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase

Irondi

Akintunde

Agboola

et al. 2016

Food Science & Nutrition

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Adansonia digitata (A. digitata) leaves serve as food and has several medicinal uses in many parts of the world. This study evaluated the influence of blanching on the phenolics composition, antioxidant activity, and inhibitory effect of methanol extract of A. digitata leaves on the activities of some key enzymes (α‐amylase, α‐glucosidase, and aldose reductase) implicated in type 2 diabetes (T2D) in vitro. Reverse‐phase HPLC analysis revealed that the leaves had appreciable levels of flavonoids and phenolic acids, including catechin, epicatechin, rutin, quercitrin, quercetin, kaempferol, and luteolin (flavonoids); gallic, chlorogenic, caffeic, and ellagic acids (phenolic acids). Blanching caused significant (P < 0.05) decrease in the flavonoids and phenolic acids contents; DPPH* (2,2 diphenyl‐1‐picrylhydrazyl radical) and ABTS*+ [2,2‐azinobis (3‐ethyl‐benzothiazoline‐6‐sulfonic acid) radical cation] scavenging ability; reducing power; and Fe2+‐induced lipid peroxidation inhibitory capacity of the extract. Similarly, the inhibitory effect of the extract on the activities of α‐amylase, α‐glucosidase, and aldose reductase was significantly (P < 0.05) reduced due to blanching. Thus, A. digitata leaves extract could be effective for the management of T2D due to its flavonoids and phenolic acids content, antioxidant properties, and inhibitory potency on the activities of α‐amylase, α‐glucosidase, and aldose reductase. However, blanching militated against the levels of these functional attributes of the leaves and, therefore, may not be recommended for their optimal retention.

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Section: Discussionmentioning

confidence: 99%

Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase

Irondi

Akintunde

Agboola

et al. 2016

Food Science & Nutrition

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show abstract

“…There was a reduction of the TA with prolonged storage time, which indicated that some diffusion of organic acids was still possible in the glassy state (-55°C). The changes in the titration acidity during frozen storage could also be due to the modifications in the permeability of the cell membrane (Martínez et al 2013). In addition, TA on the shaded side of most mangoes was significantly (P \ 0.05) higher than that on the sun-exposed side during frozen storage, mainly due to the lower acidity of ripened fruit (sun-exposed side).…”

Section: Titration Acidity (Ta) and Phmentioning

confidence: 99%

“…Although TSS is not totally sugar, it is often used as an estimate of sugar content (Martínez et al 2013). Figure 3 shows the TSS changes of mangoes in different osmotic concentrations during storage at -55°C for 6 months.…”

Section: Total Soluble Solids (Tss)mentioning

confidence: 99%

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

et al. 2017

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Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment. The mango cuboids were dehydrated in mixed solutions (sucrose: glucose: fructose in a ratio of 3.6:1:3) of different concentrations (30, 40, and 50% (wt/wt)) prior to freezing and then stored at -55°C (in the glassy state) for 6 months. The results revealed that compared with the untreated samples, osmotic pretreatment decreased total color difference (reduced by 15.6-62.3%), drip loss (reduced by 8.2-29.5%) and titration acidity (reduced by 1.3-9.4%), while increasing hardness (increased by 48.8-82.3%), vitamin C content (increased by 72.5-120.6%) and total soluble solids (increased by 21.8-53.7%) of frozen mangoes after 6 months. Dehydration with a sugar concentration of 40% was considered as the optimal pretreatment condition. In addition, a storage temperature of -55°C provided better retention of quality than rubbery state storage at -18°C. With prolonged storage time, the quality of frozen mangoes continued to change, even in the glassy state. However, the changes in quality of the osmotic-dehydrated samples were less than those of the untreated samples. The current work indicates that osmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.

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“…The antioxidant activities in vegetables 438 depressed after thermal processing are likely heat sensitive while 439 the water-soluble bioactive compounds undergo oxidation during 440 frozen storage (Gokmen et al, 2005;Thaipong et al, 2006). The 441 antioxidant activities of cooked-frozen kernels depend upon 442 various factors, such as plant structures, packaging conditions 443 and storage periods (Dewanto et al, 2002;Martínez et al, 2013). 444 Table 2 reported the same trend (Chuah et al, 2008;Ismail et al, 2004;454 Stahl & Sies, 2003;Wachtel-Galor et al, 2008cited in Song et al, 455 2013 Lee and Hammes (1979) and Boyes et al (1997) 477 who reported that steaming at 99 8C for 15 min completely 478 inactivated POD-activity, but that enzyme activity was reversible 479…”

mentioning

confidence: 99%

Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata ‘Naulthong’)

Sitthitrai

Ketthaisong

Lertrat

et al. 2015

Journal of Food Composition and Analysis

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Effect of blanching methods and frozen storage on some quality parameters of turnip greens (“grelos”)

Cited by 36 publications

References 47 publications

Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase

Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata ‘Naulthong’)

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