Effect of Microwave Power Level and Time on Ascorbic Acid Content, Peroxidase Activity and Color of Selected Vegetables

Brewer, M.S.; Begum, S. Shamshad

doi:10.1111/j.1745-4549.2003.tb00527.x

Cited by 40 publications

(23 citation statements)

References 17 publications

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“…Ruiz-Ojeda and Peñas (2013) reported about 50% higher retention of vitamin C in microwaved blanched green bean pods in comparison with conventional hot water treatment. Similar results were reported by Muftugil (1986) and Brewer and Begum (2003) for microwaved green beans and by Ramesh et al (2002) for spinach, carrot and bell peppers. However, studies on the effect of MW blanching with subsequent conventional drying on the retention of bioactive compounds in fruits and vegetables including mango are lacking.…”

Section: Introductionsupporting

confidence: 89%

Enhancing the retention of -carotene and vitamin C in dried mango using alternative blanching processes

Guiamba¹,

Ahrné²,

Svanberg³

2018

Afr. J. Food Sci.

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The effects of microwave (MW) dry blanching of mango in comparison with conventional water blanching and blanching in closed plastic bags prior to hot air drying (70°C) were evaluated on the retention of vitamin C and β-carotene and on the activity of polyphenol oxidase (PPO) and ascorbic acid oxidase (AAO) enzymes. Blanching conditions for MW and water blanching were 2 min at 90°C high temperature and short time (HTST) or for 10 min at 70°C low temperature and low time (LTLT). PPO was completely inactivated by the blanching treatments, while low AAO activity remained. High retentions (~100%) of vitamin C were found in dried mango after blanching treatments HTST with MW and blanching in closed plastic bags, while lower retention was observed after LTLT with MW (81.8 ± 4.5%), and conventional water blanching 86.7 ± 2.6% (HTST) and 78.6 ± 2.5% (LTLT). Blanching resulted in partial oxidation of L-AA into dehydroascorbic acid (DHAA). Lower retention of all-trans-β-carotene was obtained in MW and HTST water blanched dried mango (82 to 90%) compared with LTLT water blanched dried mango (~100%). In all dried blanched mango samples the levels of 13-cis-β-carotene isomer increased. A slight darkening of colour was observed only in conventional blanched mango samples.

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Section: Introductionsupporting

confidence: 89%

Enhancing the retention of -carotene and vitamin C in dried mango using alternative blanching processes

Guiamba¹,

Ahrné²,

Svanberg³

2018

Afr. J. Food Sci.

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“…3). Similarly, Brewer et al (2003) observed that microwave treatment at any power level for as little as 1 min reduced peroxidase activity and retained ascorbic acid content in broccoli, green beans and asparagus.…”

Section: Bioactive Compounds Of Fresh Baobab Pulpmentioning

confidence: 76%

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Tembo

Holmes

Marshall

2017

Journal of Food Composition and Analysis

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ReuseUnless indicated otherwise, fulltext items are protected by copyright with all rights reserved. The copyright exception in section 29 of the Copyright, Designs and Patents Act 1988 allows the making of a single copy solely for the purpose of non-commercial research or private study within the limits of fair dealing. The publisher or other rights-holder may allow further reproduction and re-use of this version -refer to the White Rose Research Online record for this item. Where records identify the publisher as the copyright holder, users can verify any specific terms of use on the publisher's website. TakedownIf you consider content in White Rose Research Online to be in breach of UK law, please notify us by emailing eprints@whiterose.ac.uk including the URL of the record and the reason for the withdrawal request. Accepted ManuscriptTitle: Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi Author: David T. Tembo Melvin J. Holmes Lisa J. This is a PDF Þle of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its Þnal form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. were measured by spectrophotometry. Malawi baobab pulp contains high levels of procyanidin B 2 (533 ± 22.6 mg/100 g FW), vitamin C (AA + DHA) (466 ± 2.5 mg/100 g FW), gallic acid (68.5 ± 12.4 mg/100 g FW) and (-)-epicatechin (43.0 ± 3.0 mg/100 g FW) and showed a maximum TPC of 1.89 x 10 3 ± 1.61 mg GAE/100 g FW.The maximum antioxidant activity was 2.81 x 10 3 ± 92.8 mg TEAC/100 g FW for FRAP, 1.52 x 10 3 ± 17.1 mg TEAC/100 g FW for ABTS and 50.9 ± 0.43% DPPH for DPPH. Thermal pasteurisation (72 C, 15 s) retained vitamin C which further showed extended half-life under refrigeration temperature (6 C). Procyanidin B 2 , (-)-epicatechin, TPC and antioxidant activity fluctuated during storage. Antioxidant activity was significantly correlated (p ≤ 0.05) with bioactive compounds and TPC.

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“…Microwave blanching allows for efficient heat transfer while requiring little or no water, which should reduce the amount of nutrients lost to leeching in comparison with boiling water immersion. Microwave blanching has been assessed over the years in a variety of fruits and vegetables, and, in general, has been found to be superior to conventional blanching methods (Kidmose and Martens 1999;Ramesh et al 2002;Brewer and Begum 2004).…”

Section: Introductionmentioning

confidence: 99%

Effects of Blanching Method on the Quality Characteristics of Frozen Peas

Lin¹,

Brewer²

2005

Journal of Food Quality

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This study evaluated the effects of microwave blanching prior to freezing as an alternative pretreatment for frozen peas. Peas were blanched (steam‐, boiling water immersion‐, microwave‐ or microwave‐blanched in a bag), frozen and evaluated after 0, 6 and 12 weeks for moisture and ascorbic acid content, peroxidase activity, visual appearance and instrumental color, and after 6 and 12 weeks for aroma, flavor and texture. All blanch treatments reduced peroxidase activity by 97% compared with controls (unblanched); blanching methods did not differ. Steam blanching resulted in significantly better ascorbic acid retention than all other treatments; microwave blanch treatments were either equivalent to or better than boiling water immersion. Both microwave treatments darkened (L* value) peas. Microwave‐blanched peas were visually greener than other treatments, but their appearance was less intact. Aroma and flavor were similar among blanch treatments. Texture of boiling water immersed peas was similar to the two microwave treatments.

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Effect of Microwave Power Level and Time on Ascorbic Acid Content, Peroxidase Activity and Color of Selected Vegetables

Cited by 40 publications

References 17 publications

Enhancing the retention of -carotene and vitamin C in dried mango using alternative blanching processes

Enhancing the retention of -carotene and vitamin C in dried mango using alternative blanching processes

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Effects of Blanching Method on the Quality Characteristics of Frozen Peas

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