Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)

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dc.contributor.authorMunyaka, A. W.
dc.contributor.authorOey, I.
dc.contributor.authorVerlinde, P.
dc.contributor.authorLoey, A. V.
dc.contributor.authorHendrickx, M.
dc.date.accessioned2014-08-01T08:34:58Z
dc.date.available2014-08-01T08:34:58Z
dc.date.issued2009-12-01
dc.descriptionDOI: 10.1016/j.foodchem.2009.04.036en_US
dc.description.abstractThe influence of different treatments, i.e., crushing, high temperature short time (90 °C/4 min) (HTST) and low temperature long time (60 °C/40 min) (LTLT) blanching, acidification (pH 4.3), and sequences of these treatments on the folate poly-γ-glutamate profile and stability were investigated. In this study, broccoli was used as a case study. Regarding the folate poly-γ-glutamate profile, endogenous folate poly-γ-glutamates in broccoli florets were found predominantly as hepta- and hexa-γ-glutamates. Crushing raw broccoli, acidification and LTLT blanching enhanced folate deconjugation resulting in monoglutamate, di- and tri-γ-glutamates. Compared to other treatments, HTST blanching preformed prior to crushing resulted in the highest concentration of long chain poly-γ-glutamates. Regarding folate poly-γ-glutamates stability, acidification combined with LTLT blanching decreased folate stability whereas HTST blanching combined with different sequences of blanching and crushing did not affect folate poly-γ-glutamates stability. It was concluded that crushing (prior to heating), acidification and blanching could be strategically applied to increase the folate monoglutamate content of broccoli.en_US
dc.identifier.citationFood Chemistry Volume 117, Issue 3, 1 December 2009, Pages 568–575en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/10823
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectAcidificationen_US
dc.subjectBlanchingen_US
dc.subjectBroccolien_US
dc.subjectFolatesen_US
dc.subjectCrushingen_US
dc.subjectPoly-γ-glutamatesen_US
dc.titleAcidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)en_US
dc.typeArticleen_US
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