Journal
FOOD CHEMISTRY
Volume 138, Issue 2-3, Pages 1648-1656Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.11.063
Keywords
Parsley; Marjoram; Phenolic compounds; HPLC-DAD-ESI/MSn; Blanching
Funding
- Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) via the Federal Office for Agriculture and Food (BLE) [FKZ: 2815200306]
Ask authors/readers for more resources
Fresh herbs were water- and steam-blanched at 90-100 degrees C and 100 degrees C, respectively, for 1-10 min and 30 s to 7 min for parsley and marjoram, respectively, and subsequently minced to obtain a paste. For the first time, phenolic compounds of unheated marjoram were characterised by high-performance liquid chromatography coupled to mass spectrometry (HPLC-MS). Hereby, 10 phenolics were detected. Among them, apigenin-glucuronide, lucenin-2 and lithospermic acid were tentatively identified for the first time. In unheated parsley, apart from the major compound apiin, 10 further phenolics were characterised including several p-coumaric acid derivatives which were newly detected. Except for apiin, short-time steam- and water-blanching (1 min), respectively, did not cause significant losses of phenolic compounds, and thus proved to be the most suitable measures to ensure polyphenol retention. Consequently, blanching is a recommendable initial operation in the processing of parsley and marjoram into novel paste-like products. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available