期刊
FOOD CHEMISTRY
卷 210, 期 -, 页码 451-456出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.04.140
关键词
Broccoli; Freezing; Glucosinolates; Antioxidant capacity
资金
- National Science Foundation of China [31270343, 31470385]
The effects of industrial pre-freezing processing and freezing handling on the contents of glucosinolates and antioxidants (vitamin C, polyphenols, carotenoid and chlorophyll), as well as the antioxidant capacity in broccoli (Brassica oleracea L. var. italica) florets were investigated in the present study. Our results showed that the glucosinolate accumulations were significantly decreased after pre-freezing processing, whereas elevated levels of phenols, carotenoids, chlorophyll, and also antioxidant capacity were observed in frozen broccoli florets. The contents of vitamin C remained constant during above mentioned processing. In conclusion, the current industrial freezing processing method is a good practice for the preservation of main antioxidant nutrients in broccoli florets, although some improvements in pre-freezing processing, such as steam blanching and ice-water cooling, are needed to attenuate the decrease in glucosinolate content. (C) 2016 Elsevier Ltd. All rights reserved.
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