Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cai C,Miao H,Qian H,Yao L,Wang B,Wang Qdoi
10.1016/j.foodchem.2016.04.140subject
Has Abstractpub_date
2016-11-01 00:00:00pages
451-6eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30676-8journal_volume
210pub_type
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