| Titles |
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English :
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Evaluation of free radical scavenging by natural antioxidants in some fresh, blanched, cold and frozen storage of vegetables
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Arabic :
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تقييم الشقوق الحرة المزالة بواسطة مضادات الأكسدة في بعض الخضروات الطازجة والمحفوظة بالتبريد و التجميد
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| Abstract |
Different pretreatments before freezing and frozen storage for 3 and 6 months of some vegetables namely jewۥs mallow, green beans and okra as well as cold storage at 5±1˚C and 90-95%RH were investigated pertaining the effect of these treatments on natural antioxidants as free radical scavenging. Results showed that the total phenolics and flavonoids were increased after cold storage at5±1˚C for 8 days while ascorbic acid and carotenoids contents were decreased.
A slight decrement was observed in both total phenolics and flavonoids as a result of blanching by steam for 5min comparing to blanching in boiling water for 3.5min. At the same time the percents of ascorbic acid and total carotenoids were higher with steam blanching comparing with blanching in boiling water. Extraction of all processed samples showed different decreases in all natural antioxidants after frozen storage for 3 and 6 months. Results also revealed that the highest free radical reduction showed with cold storage at5±1˚C and 90-95% RH while blanching by boiling water gave the lowest free radical reduction.
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| Publication year |
2007
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
جامعة عين شمس
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| serial title |
الحوليات
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| Author(s) from ARC |
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| Agris Categories |
Nutrition programmes
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| Publication Type |
Journal
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