Evolution of ascorbic acid and peroxidase during industrial processing of broccoli

Murcia Tomás, María Antonia; López Ayerra, B; Martiínez-Tomé, Madgalena; Vera, Ana María; García Carmona, Francisco

Publication:
Evolution of ascorbic acid and peroxidase during industrial processing of broccoli

dc.contributor.author	Murcia Tomás, María Antonia
dc.contributor.author	López Ayerra, B
dc.contributor.author	Martiínez-Tomé, Madgalena
dc.contributor.author	Vera, Ana María
dc.contributor.author	García Carmona, Francisco
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-09-12T07:37:00Z
dc.date.available	2024-09-12T07:37:00Z
dc.date.issued	2000-08-16
dc.description	© 2000 Society of Chemical Industry. This document is the Published version of a Published Work that appeared in final form in Journal of the Science of Food and Agriculture. To access the final edited and published work see https://doi.org/10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B
dc.description.abstract	The ascorbic acid content and peroxidase activity of raw, canned and frozen (after blanching times of 60, 90, 120 and 150s) broccoli florets and stems were determined. The ascorbic acid content represented 1.12 and 0.78g kg-1 fresh weight in raw florets and stems respectively. After blanching (for different times) and freezing, the ascorbic acid content decreased to values of 0.55±0.56g kg-1 fresh weight in florets and 0.35±0.36g kg-1 fresh weight in stems. The industrial processing involved in canning decreased the ascorbic acid content to 0.18g kg-1 fresh weight in florets. The peroxidase activity observed in the florets and stems of raw broccoli was 308.8 and 278.6mmolmin-1 per 100g fresh weight respectively. The peroxidase activity remaining in frozen florets varied from 0.9 to 0.2%, while that in stems showed values of between 7.5 and 8.4%. These values for stems were within the range recommended for residual activity after blanching and freezing. The peroxidase activity of canned broccoli florets was practically undetectable.	es
dc.embargo.terms	1-ene-2999
dc.format	application/pdf	es
dc.format.extent	5	es
dc.identifier.citation	Journal of the Science of Food and Agriculture, 2000, Vol. 80, N. 13, pp. 1882-1886
dc.identifier.doi	https://doi.org/10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B
dc.identifier.issn	Print: 0022-5142
dc.identifier.issn	Electronic: 1097-0010
dc.identifier.uri	http://hdl.handle.net/10201/143904
dc.language	eng	es
dc.publisher	Wiley
dc.relation	Fundación Séneca, Consejería de Cultura y Educacion, Murcia, Spain (00263/CV/97).	es
dc.relation.publisherversion	https://scijournals.onlinelibrary.wiley.com/doi/10.1002/1097-0010%28200010%2980%3A13%3C1882%3A%3AAID-JSFA729%3E3.0.CO%3B2-B
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Broccoli	es
dc.subject	Ascorbic acid
dc.subject	Peroxidase
dc.subject	Blanched frozen canned
dc.title	Evolution of ascorbic acid and peroxidase during industrial processing of broccoli	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es
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