Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)

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dc.contributor.authorMunyaka, A. W.
dc.contributor.authorOey, I.
dc.contributor.authorLoey, A. V.
dc.contributor.authorHendrickx, M.
dc.date.accessioned2014-08-01T08:26:24Z
dc.date.available2014-08-01T08:26:24Z
dc.date.issued2010-05-15
dc.descriptionDOI: 10.1016/j.foodchem.2009.10.029en_US
dc.description.abstractThe effectiveness of heat inactivation of oxidative enzymes e.g., ascorbic acid oxidase (AAO) to stabilise vitamin C during extraction and analysis was evaluated. The influence of different sequences of performing treatments including acidification (pH 4.3 vs. pH 6.5), crushing, high temperature short time (90 °C/4 min–HTST) and low temperature long time (60 °C/40 min–LTLT)) blanching on vitamin C stability in broccoli florets and stalks was also investigated. Heat inactivation of enzymes prior to matrix disruption resulted in higher vitamin C values mainly in L-ascorbic acid (L-AA) form, while lack of enzyme inactivation resulted in high vitamin C losses resulting from conversion of L-AA to dehydroascorbic acid. Various treatments and their sequence of application influenced vitamin C stability as follows: (i) crushing prior to blanching reduced vitamin C stability and (ii) in the absence of heating, acidification increased vitamin C stability (iii) blanching prior to crushing resulted in higher vitamin C retention, with HTST blanching retaining more vitamin C than LTLT blanching.en_US
dc.identifier.citationFood Chemistry Volume 120, Issue 2, 15 May 2010, Pages 591–598en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/10821
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectL-ascorbic aciden_US
dc.subjectDehydroascorbic aciden_US
dc.subjectBroccolien_US
dc.subjectBlanchingen_US
dc.subjectAcidificationen_US
dc.subjectCrushingen_US
dc.subjectEnzymesen_US
dc.titleApplication of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)en_US
dc.typeArticleen_US
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