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ANTIOXIDANT ACTIVITY AND QUALITY OF MINIMALLY PROCESSED INDIAN CABBAGE ( BRASSICA OLERACEA var CAPITATA )
Author(s) -
KAUR CHARANJIT,
KAPOOR H. C.
Publication year - 2001
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2001.tb00467.x
Subject(s) - ascorbic acid , citric acid , antioxidant , chemistry , brassica oleracea , food science , shelf life , carotenoid , myrosinase , vitamin c , brassica , botany , biochemistry , biology , glucosinolate
The effect of different dip treatments and storage period on the antioxidant activity and biochemical quality of Indian cabbage for minimal processing was studied. A gradual decrease in total antioxidant activity was observed during storage at 6C with no detectable activity at the end of 9 days in all the dip treatments, except in treatments containing combination of ascorbic acid and citric acid, and ascorbic acid alone (10 g/L each). Possibility of considering antioxidant activity as a marker of shelf‐life has also been proposed. Incorporation of ascorbic acid and citric acid in the dip water improved the overall appearance and retained the maximum antioxidant activity, ascorbic acid and total carotenoids. Based on the overall quality and appearance score, Golden Acre was found suitable for minimal processing with a shelf‐life of 9 days.