QUALITY CHANGES IN FRESH CHIVES (<i>ALLIUM SCHOENOPRASUM</i> L.) DURING REFRIGERATED STORAGE

Viña, Sonia Zulma; Cerimele, Elsa

doi:10.1111/j.1745-4557.2009.00281.x

Cited by 12 publications

(6 citation statements)

References 19 publications

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“…Moreover, chives leaves seem to be relatively abundant in pigments in comparison to other studied Allium plants. However, our reports for total chlorophylls in chives leaves were higher than 1.2 mg/g dw (Viña and Cerimele, 2009). Only, Egert and Tevini (2002) found higher total chlorophylls in chives leaves (6.7 mg/g dw).…”

Section: Total Chlorophylls and Carotenoidscontrasting

confidence: 77%

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

Petkova¹,

Ivanov²,

M.³

et al. 2019

Food Res.

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Culinary herbs were known and applied from ancient times in food production and for culinary purposes, as flavor enhancers and food preservation, because of the bioactive substances with antimicrobial and antioxidant properties. Therefore, they can successfully use as sources of natural antioxidants that improve consumer health and the nutritional value of foodstuffs. The aim of the current study was to evaluate the fructan content and antioxidant activity in leaves of four culinary herbs: tarragon (Artemisia dracunculos L.), chives (Allium schoenoprasum L.), wild garlic or ramson (Allium ursinum L.) and samardala (Nectaroscordum siculum Lindl.) used in Bulgarian traditional cuisine. The content of total chlorophylls, total carotenoids, phenols, derivatives of caffeic acids (DCA), flavonoids and fructans in culinary herb extracts were analysed. The antioxidant activity of the water extracts was evaluated by two reliable methods (DPPH and FRAP). It was found that chives dry leaves contained the highest total chlorophylls (2255 μg/g dw). Total carotenoids and DCA were detected only in tarragon leaves, where, in addition, the total phenol content was the highest (25 mg GAE/g dw). It possessed the highest antioxidant potential probably due to the high polyphenolic content. However, the leaves of samardala showed the highest total flavonoids content (7.87 mg QE/ g dw), while chives possessed the highest total fructans (5.66 g/100 g dw). This is the first report that evaluated chives, wild garlic and tarragon leaves as natural sources of prebiotics from fructan family, especially 1-kestose found in them. The current study demonstrated the antioxidant potential and prebiotics content in four culinary herbs used as spices in nutritional habitats of Bulgarian consumers.

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Section: Total Chlorophylls and Carotenoidscontrasting

confidence: 77%

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

Petkova¹,

Ivanov²,

M.³

et al. 2019

Food Res.

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“…Storing mint samples at 0 °C caused a low production of CO 2 from the respiratory activity of the packaged product that did not allow a greater accumulation of this gas inside the trays, added to a relatively high permeability of the film used. Similarly, when analysing the composition of the internal atmosphere in trays containing fresh-cut chives covered with PVC and stored at 0 °C for 17 days, Viña and Cerimele (2009) found that CO 2 concentration increased significantly on the second day and then remained constant until the end of the storage.…”

Section: Resultsmentioning

confidence: 94%

“…Viña and Chaves (2006) pointed out that total phenol content in fresh-cut celery did not change significantly during 28 days of storage at 0 °C. In contrast, for chives stored at 0 °C for 13 days, total phenolic content remained constant until day 6, when there was an increase of 12% over the initial content (Viña & Cerimele, 2009). In minimally processed carrots stored for 12 days at 15 °C, Basilio Heredia and Cisneros-Zevallos (2009) reported that the intensity of the mechanical damage exerted on the product (whole, sliced or grated carrots) played a decisive role in the activation of the synthesis and the accumulation of phenolic antioxidant compounds.…”

Section: Total Chlorophyll and Carotenoid Contentmentioning

confidence: 82%

“…According to Cantwell and Reid (1993), only 25% of mint samples stored at 0 °C for 3 weeks were marketable due to a noticeable decrease in visual quality. Viña and Cerimele (2009) reported that fresh-cut chives stored for 14 days, showed a significant hue decrease that accounted for 9% and 15% of samples stored at 0 and 4 °C respectively. Chive samples kept at 4 °C were not marketable at this point because of the perceptible yellowing of leaves.…”

Section: Surface Colourmentioning

confidence: 99%

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Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)

Curutchet¹,

Dellacassa²,

Ringuelet³

et al. 2014

Food Chemistry

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“…Juntamente com a acidez, faz-se necessária a determinação do pH, que é um parâmetro indicativo da susceptibilidade ao desenvolvimento de micro-organismos e também associado a palatabilidade, já que correlaciona-se inversamente com a acidez. Alguns trabalhos têm descrito a importância da quantificação dessas variáveis físico-químicas em hortaliças folhosas (BRUECKNER; PERNER, 2006;MIGUEL;DURIGAN, 2007;REIS et al, 2014;SANTOS et al, 2014;VIÑA;CERIMELE, 2009). …”

Section: Introductionunclassified

Características físico-químicas de cebolinhas comum e europeia

Silva

Borges

Miguel

et al. 2015

Braz. J. Food Technol.

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A cebolinha é uma folhosa bastante utilizada como condimento no Brasil, onde as espécies popularmente conhecidas como comum e europeia são as mais utilizadas. Objetivou-se com este trabalho avaliar a qualidade físico-química de cebolinhas Allium fistulosum (comum) e Allium schoenoprasum (europeia). As amostras das diferentes espécies foram analisadas quanto a: coloração (luminosidade, ângulo hue e cromaticidade); sólidos solúveis (SS); acidez titulável (AT); relação SS/AT; pH; umidade; clorofila a; clorofila b; clorofila total e carotenoides totais. Com relação aos parâmetros de cor, as espécies mostraram resultados muito próximos, evidenciando coloração característica de cebolinha, expressa pela cor verde com tendência ao amarelo. Também em relação ao pH observou-se semelhanças, enquadrando-se na faixa de baixa acidez. Já para SS e acidez, a variedade europeia apresentou maiores teores. Encontrou-se também proximidade de valores para os pigmentos avaliados, sendo a proporção de clorofila a em relação à b em média de 2,3:1. Os resultados físico-químicos mostraram semelhanças entre as espécies, sendo observados baixa acidez, elevado conteúdo de umidade e de clorofila, além de razoáveis teores de sólidos solúveis e carotenoides. Essas informações sobre cebolinhas verdes cultivadas no Brasil, ainda escassas na literatura, vêm a contribuir com a produção de dados sobre essa hortaliça, podendo motivar seu consumo e a expansão de sua comercialização em formas diversificadas. Palavras-chave: Allium fistulosum; Allium schoenoprasum; Qualidade pós-colheita; Cebolinha comum; Cebolinha europeia. SummaryChives are a leafy vegetable widely used as a condiment in Brazil, where the most used species are popularly known as common and European. The aim of this study was to evaluate the physicochemical quality of in natura Allium fistulosum (common) and Allium schoenoprasum (European) chives. The samples of the different species were harvested and analysed for colour (brightness, hue angle and chromaticity); soluble solids (SS); titratable acidity (TA); SS/TA; pH; moisture; chlorophyll a; chlorophyll b; total chlorophyll and total carotenoids. Regarding the colour parameters, the species showed similar results, with the characteristic colour of chives, expressed by the colour green with a tendency to yellow. The pH values were also similar, both fitting into the low acid range. However for SS and acidity, the European variety showed higher levels. The values found for the pigments evaluated were also similar, the average ratio of chlorophyll a:b being 2.3:1. The physicochemical data also showed similarities, both species presenting low acidity, high moisture and chlorophyll contents, and reasonable levels of soluble solids and carotenoids. This information about the chives grown in Brazil, still scarce in the literature, contributes to the production of data about this plant and could motivate its consumption and the expansion of its marketing in diverse ways.

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QUALITY CHANGES IN FRESH CHIVES (ALLIUM SCHOENOPRASUM L.) DURING REFRIGERATED STORAGE

Cited by 12 publications

References 19 publications

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)

Características físico-químicas de cebolinhas comum e europeia

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