Abstract：
:This study investigated the effect of mild-heat on fresh-cut onion slices by treating in hot water (50, 60, 70°C) for 1 min. Total phenolics (TP), antioxidant properties, colour, and weight loss of slices were evaluated during 4°C storage at 7-day intervals (21 days total). The 60°C heat treatment resulted in a significant increase in TP, from 44.92 to 52.32 mg GAE/100g. Except for 50 and 70°C treatments, TP in control and 60°C treated fresh-cut onions decreased during storage. The antioxidant properties of fresh-cut onions were 1.31, 0.99, and 62.49 μM TE/g using ABTS, DPPH, and ORAC assays, respectively. The mild-heat treatments did not affect ABTS and DPPH antioxidant activities and the colour of fresh-cut onions. The storage time had mixed effect on the antioxidant properties (ABTS decreased; DPPH and ORAC remained fairly stable). The 50°C samples exhibited the lowest weight loss during 21-day storage.
journal_name
Food Chemjournal_title
Food chemistryauthors
Siddiq M,Roidoung S,Sogi DS,Dolan KDdoi
10.1016/j.foodchem.2012.09.023subject
Has Abstractpub_date
2013-01-15 00:00:00pages
803-6issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01425-2journal_volume
136pub_type
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