Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/7210 |
Resumo: | The effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (-7, - 15 and -30 degrees C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (L(H) . a(H) . b(H), -a(H)/b(H,) L(H) . a(H)/b(H), L(H)/a(H) and hue (h(H)(0))) were Successfully described by zero-order kinetics. The Storage temperature effect Was Successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage. (C) 2008 Elsevier Ltd. All rights reserved. |
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Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storageThe effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (-7, - 15 and -30 degrees C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (L(H) . a(H) . b(H), -a(H)/b(H,) L(H) . a(H)/b(H), L(H)/a(H) and hue (h(H)(0))) were Successfully described by zero-order kinetics. The Storage temperature effect Was Successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage. (C) 2008 Elsevier Ltd. All rights reserved.Elsevier SCI LTDSapientiaGonçalves, E. M.Cruz, R. M. S.Abreu, M.Brandao, T. R. S.Silva, C. L. M.2015-11-30T11:49:48Z20092009-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/7210eng0260-8774AUT: RMC02331M;https://dx.doi.org/10.1016/j.jfoodeng.2008.12.027info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-11-29T10:27:22Zoai:sapientia.ualg.pt:10400.1/7210Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-29T10:27:22Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage |
title |
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage |
spellingShingle |
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage Gonçalves, E. M. |
title_short |
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage |
title_full |
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage |
title_fullStr |
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage |
title_full_unstemmed |
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage |
title_sort |
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage |
author |
Gonçalves, E. M. |
author_facet |
Gonçalves, E. M. Cruz, R. M. S. Abreu, M. Brandao, T. R. S. Silva, C. L. M. |
author_role |
author |
author2 |
Cruz, R. M. S. Abreu, M. Brandao, T. R. S. Silva, C. L. M. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Gonçalves, E. M. Cruz, R. M. S. Abreu, M. Brandao, T. R. S. Silva, C. L. M. |
description |
The effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (-7, - 15 and -30 degrees C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (L(H) . a(H) . b(H), -a(H)/b(H,) L(H) . a(H)/b(H), L(H)/a(H) and hue (h(H)(0))) were Successfully described by zero-order kinetics. The Storage temperature effect Was Successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage. (C) 2008 Elsevier Ltd. All rights reserved. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009 2009-01-01T00:00:00Z 2015-11-30T11:49:48Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.1/7210 |
url |
http://hdl.handle.net/10400.1/7210 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0260-8774 AUT: RMC02331M; https://dx.doi.org/10.1016/j.jfoodeng.2008.12.027 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier SCI LTD |
publisher.none.fl_str_mv |
Elsevier SCI LTD |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
mluisa.alvim@gmail.com |
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1817549703578910720 |