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INFLUENCE OF SOME THERMAL TREATMENTS ON CHLOROPHYLL AND CAROTENOIDS CONTENT FROM BROCCOLI (BRASSICA OLERACEA, VAR. BOTRYTIS) AND BRUSSELS SPROUTS (BRASSICA OLERACEA, VAR. GEMMIFERA)

Dumbrava, Delia-Gabriela, Radu, Florina, Raba, Diana-Nicoleta, Druga, Marioara, Moldovan, Camelia, Popa, Mirela-Viorica

First published: 2014-06-20https://doi.org/10.5593/sgem2014/b61/s25.056View metrics

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Title
INFLUENCE OF SOME THERMAL TREATMENTS ON CHLOROPHYLL AND CAROTENOIDS CONTENT FROM BROCCOLI (BRASSICA OLERACEA, VAR. BOTRYTIS) AND BRUSSELS SPROUTS (BRASSICA OLERACEA, VAR. GEMMIFERA)
Authors
Dumbrava, Delia-Gabriela, Radu, Florina, Raba, Diana-Nicoleta, Druga, Marioara, Moldovan, Camelia, Popa, Mirela-Viorica
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 14th SGEM GeoConference on NANO, BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE
Publisher
Stef92 Technology
Year
2014
Pages
Not available yet
ISSN
1314-2704
ISBN
978-619-7105-20-9
Language
en
Publication type
Conference Paper
References28

  1. Hwang, E-S, Kim, G-H., Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli. International Journal of Food Sciences and Nutrition., Vol.63/issue 3, pp 1-9, 2012.

  2. Ianculov, I., Palicica, R., Butna riu, M., Dumbravă, D., Gergen, I., Obţinerea în stare cristalină a clorofilei din cetină de brad ( Abies alba) şi de pin (Pinus sylvestris), Revista de Chimie. Vol. 56/issue 4, pp 441-443, 2005.

  3. Jaiswal, A.K., Rajauria, G., Abu-Ghannam, N., Gupta, S., Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish brassica vegetables. Natural Product Communications, Vol.6/issue 0, pp 1-6, 2011.

  4. Kasim, R., Kasim, M.U., Inhibition of yellowing in Brussels sprouts ( B. oleraceae var. gemmifera ) and broccoli ( B. oleraceae var. italica ) using light during storage, Journal of Food, Agriculture & Environment, Vol.5/issue 3&4, pp126-130, 2007.

  5. Kmiecik W., Lisiewska S., Slupski J., Gebczynski P., The effect of pre-treatment, temperature, length of frozen storage on the retention of chlorophylls in frozen brassicas, Acta Sci. Pol., Technol. Aliment. Vol. 7/ issue 2, pp 21-34, 2008.

  6. Lichtenthaler, H.K., Wellburn A.R., Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents. Biochemical Society Transactions/ Vol. 11, pp 591 – 592, 1983.

  7. Mishra, P.K., Mukherjee, V., Broccoli, a rich source of nutrition and medicinal value. Proceedings Nat. Seminar on Natural Resource, VBU, Hazaribag. pp 38-41. 2012.

  8. Mukherjee, V., Mishra, P.K., Broccoli- an underexploited neutraceutical plant, Science Research Reported. Vol. 2/issue 3, pp 291-294, 2012.

  9. Murcia, M.A., Lopez- Ayerra, B., Martinez- Tome, M., Garcia - Carmona, F., Effect of industrial processing ofn chlorophyll content of broccoli., Journal of the Science of food and agriculture, Vol. 80/issue10, pp 1447-1451, 2000.

  10. Olivera, D.F., Viña, S.Z., Marani, C.M.,Ferreyra, R.M., Mugridge, A., Chaves A.R., Mascheroni, R.H. Effect of Blanching on the Quality of Brussels Sprouts (Brassica oleracea L. gemmifera DC) after Frozen Storage, Journal of Food Engineering, Vol. 84/issue 1, pp 148-155. 2008.

  11. Olivera, D.F., Viña, S.Z., Ferreyra, R.M., Mugridge, A., Mascheroni, R.H., C haves, A.R., Integration of an objective approach focused on the consumer to evaluate the quality of processed Brussels sprouts. Food and Nutrition Sciences, Vol. 2, pp1011- 1017, 2011.

  12. Rodriguez Amaya, D. B.; Kimura, M. Harvestplus Handbook for Carotenoid Analysis, HarvestPlus Technical Monograph 2, Washington DC, 2004. 14th SGEM GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

  13. Sikora, E. Cieślik, E., Leszczyńska, T., Filipiak -Florkiewicz, A., Pisulewski, P.M., The Antioxidant Activity of Selected Cruciferous Vegetables Subjected to Aqua- thermal Processing, Food Chemistry, Vol. 107/issue 1, pp 55-59, 2008.

  14. Viña, S.Z., Olivera, D.F., Marani, C.M.,Ferreyra, R.M., Mugridge, A., Chaves A.R., Mascheroni, R.H. Quality of Brussels Sprouts (Brassica oleracea L. gemmifera DC) as Affected by Blanching Method, Journal of Food Engineering, Vol. 80/issue 1, pp 218-225, 2007.

  15. Hwang, E-S, Kim, G-H., Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli. International Journal of Food Sciences and Nutrition., Vol.63/issue 3, pp 1-9, 2012.

  16. Ianculov, I., Palicica, R., Butna riu, M., Dumbravă, D., Gergen, I., Obţinerea în stare cristalină a clorofilei din cetină de brad ( Abies alba) şi de pin (Pinus sylvestris), Revista de Chimie. Vol. 56/issue 4, pp 441-443, 2005.

  17. Jaiswal, A.K., Rajauria, G., Abu-Ghannam, N., Gupta, S., Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish brassica vegetables. Natural Product Communications, Vol.6/issue 0, pp 1-6, 2011.

  18. Kasim, R., Kasim, M.U., Inhibition of yellowing in Brussels sprouts ( B. oleraceae var. gemmifera ) and broccoli ( B. oleraceae var. italica ) using light during storage, Journal of Food, Agriculture & Environment, Vol.5/issue 3&4, pp126-130, 2007.

  19. Kmiecik W., Lisiewska S., Slupski J., Gebczynski P., The effect of pre-treatment, temperature, length of frozen storage on the retention of chlorophylls in frozen brassicas, Acta Sci. Pol., Technol. Aliment. Vol. 7/ issue 2, pp 21-34, 2008.

  20. Lichtenthaler, H.K., Wellburn A.R., Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents. Biochemical Society Transactions/ Vol. 11, pp 591 – 592, 1983.

  21. Mishra, P.K., Mukherjee, V., Broccoli, a rich source of nutrition and medicinal value. Proceedings Nat. Seminar on Natural Resource, VBU, Hazaribag. pp 38-41. 2012.

  22. Mukherjee, V., Mishra, P.K., Broccoli- an underexploited neutraceutical plant, Science Research Reported. Vol. 2/issue 3, pp 291-294, 2012.

  23. Murcia, M.A., Lopez- Ayerra, B., Martinez- Tome, M., Garcia - Carmona, F., Effect of industrial processing ofn chlorophyll content of broccoli., Journal of the Science of food and agriculture, Vol. 80/issue10, pp 1447-1451, 2000.

  24. Olivera, D.F., Viña, S.Z., Marani, C.M.,Ferreyra, R.M., Mugridge, A., Chaves A.R., Mascheroni, R.H. Effect of Blanching on the Quality of Brussels Sprouts (Brassica oleracea L. gemmifera DC) after Frozen Storage, Journal of Food Engineering, Vol. 84/issue 1, pp 148-155. 2008.

  25. Olivera, D.F., Viña, S.Z., Ferreyra, R.M., Mugridge, A., Mascheroni, R.H., C haves, A.R., Integration of an objective approach focused on the consumer to evaluate the quality of processed Brussels sprouts. Food and Nutrition Sciences, Vol. 2, pp1011- 1017, 2011.

  26. Rodriguez Amaya, D. B.; Kimura, M. Harvestplus Handbook for Carotenoid Analysis, HarvestPlus Technical Monograph 2, Washington DC, 2004. 14th SGEM GeoConference on Nano, Bio and Green – Technologies for a Sustainable Future

  27. Sikora, E. Cieślik, E., Leszczyńska, T., Filipiak -Florkiewicz, A., Pisulewski, P.M., The Antioxidant Activity of Selected Cruciferous Vegetables Subjected to Aqua- thermal Processing, Food Chemistry, Vol. 107/issue 1, pp 55-59, 2008.

  28. Viña, S.Z., Olivera, D.F., Marani, C.M.,Ferreyra, R.M., Mugridge, A., Chaves A.R., Mascheroni, R.H. Quality of Brussels Sprouts (Brassica oleracea L. gemmifera DC) as Affected by Blanching Method, Journal of Food Engineering, Vol. 80/issue 1, pp 218-225, 2007.

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