Skip to main content
SpringerLink
Log in

Quality indices of Jew's mallow and spinach during frozen storage

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

In this study, Jew's mallow and spinach were heat treated and kept frozen, at –18°C, for 3 months. Analysis of some chemical components and enzymatic activities as well as a sensory evaluation were undertaken. At the end of the storage period, blanched spinach showed no PPO (polyphenyloxidase) activity at all, but still contained PO (peroxydase) and LO (lipoxygenase) activities. The untreated spinach stored under the same conditions showed high activities of PO, PPO and LO. The heat treated mallow still contained high enzyme activities which decreased slowly during frozen storage. Statistical analysis of the chemical composition and the sensory evaluation results indicated that heat treatments of mallow caused significant differences in total solids, pH, chlorophylla and total chlorophyll, while frozen storage, of samples of the same treatment for 3 months caused no significant differences in moisture, ash, oxalic acid, pH, chlorophylla and total chlorophyll. No significant differences could be noticed in the overall acceptability between mallow samples mixed with hot water and those mixed in the overall acceptability between mallow samples mixed with hot water and those mixed with a hot 0.1% MgCO3 solution. Significant differences were found between the heat treated and the untreated mallow. Changes of the chemical composition and the overall acceptability of blanched spinach during frozen storage showed almost the same trend noticed for the Jew's mallow.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Lim MH, Chen RM, Pangborn RM, Whitaker JR (1987) Effect of enzymes on aroma changes in vegetables during frozen storage IU0-FOST meeting, Singapore, September 1987.

  2. Diehl HC, Dingle JH, Berry JA (1933) Enzymes can cause off-flavours even when foods are frozen. Food Ind 5: 300.

    CAS  Google Scholar 

  3. Williams DC, Lim MH, Chen AO, Pangborn RM, Whitaker JR (1986) Blanching of vegetables for freezing, which indicator enzyme to choose. Food Technol 40: 130.

    CAS  Google Scholar 

  4. Kohman EF (1928). As referenced in Kohman (1938). Enzymes and the storage of perishables. Food Ind 8: 287.

    Google Scholar 

  5. Campell H (1940) Scalding of cut corn for freezing. West Canner Packer 32: 51.

    Google Scholar 

  6. USDA (1975) Enzyme inactivation tests in frozen vegetables. Technical inspection procedures for the use of USDA inspectors. Washington, DC: US Dept Agric Agric Mktg Serv.

  7. Böttcher H (1975) Enzyme activity and quality of frozen vegetables, I: Remaining residual activity of peroxidase. Nahrung 19: 173.

    Article  Google Scholar 

  8. Winter E. (1969) Behaviour of peroxidase during blanching of vegetables. Z Lebensm Unters-Forsch 141: 201.

    Article  CAS  Google Scholar 

  9. Delincee H, Schäfer W (1975) Influence of heat treatment of spinach at temperatures up to 100°C on important constituents. Heat inactivation of peroxidase isoenzymes in spinach. Lebensm Wiss Technol 8: 217.

    CAS  Google Scholar 

  10. Vamos-Visyazo L (1981) Polyphenoloxidase and peroxidase in fruit and vegetables, CRC Critical Reviews in Food Sci and Nut Sep 49 (CFJ Food Sci 50, 1985, 678).

  11. Mathew AG, Parbia HAB (1971) Food browning as a polyphenol reaction. Adv Food Res 19: 75.

    Article  CAS  Google Scholar 

  12. Mayer AM, Harel E (1991) Phenoloxidases and their significance in fruit and vegetables. In PF Fox, Food Enzymology, pp. 373–398, London and New York: Elsevier.

    Google Scholar 

  13. Gupte SM, Francis FJ (1964) Effect of pH adjustment and high-temperature short-time processing on colour and pigment retention in spinach puree. Food Technol 18: 1645.

    Google Scholar 

  14. Clydesdale FM, Francis FJ (1968) Chlorophyll changes in thermally processed spinach as influenced by enzyme conversion and pH adjustment. Food Technol 22: 792.

    Google Scholar 

  15. Ogawa MW, Ikyzo (1970) Tissue browning of potato tubers induced by irradiation, Agric Biol Chem 34: 6.

    Google Scholar 

  16. Mayer AM, Harel E (1979) Polyphenoloxidase in plants. Phytochemistry 18: 193–215.

    Article  CAS  Google Scholar 

  17. Galeazzi MM, Sgaribieri CV, Constaininidea MS (1980) Isolation, purification and physicochemical characterisation of polyphenol-oxidase (PPO) from Dworp, variety of beans. J Food Sci 46: 150.

    Article  Google Scholar 

  18. Bonnet JL, Grouzet (1974) Lipoxygenase from tomato fruit. Partial purification and study of some of its properties. J Food Sci 42: 625.

    Article  Google Scholar 

  19. Al-Obaidy HM, Siddiki AM (1981) Properties of broad bean Lipoxygenase. J Food Sci 46: 622.

    Article  CAS  Google Scholar 

  20. AOAC (1990) Official Methods of Analysis, 15th edn. Washington, DC: Association of Official Analytical Chemists.

    Google Scholar 

  21. Rangana S (1977) Manual of analysis of fruit and vegetable products. New Delhi (India): Tata MgGraw Hill Publishing Company, PF 20, 24, 77 and from 215–216.

    Google Scholar 

  22. Wettstein DV (1957) Chlorophyll-letate and der submikroskopischer form wockee der plastischen. Experimental Cell Research 2: 427.

    Article  Google Scholar 

  23. Abd El-Latife SH (1991) Studies on the quality of some foods. PhD Thesis, Moshtohor, Zagazig University, Egypt.

    Google Scholar 

  24. Nelson AI, Steinberg MP, Norton HM, Clecven CC (1956) Studies on the dehydration of lima beans, Food Technol 10: 91.

    Google Scholar 

  25. Cochran WG, Cox GM (1957) Experimental design, 2nd edn. New York: Wiley.

    Google Scholar 

  26. Omran H, Bühler KD, Tian Ch, Gierschner K (1989) Zur Bestimmung der Aktivitäten von Lipoxigenase und Peroxidase in unbehandelten und blanchierten Erbsen, Ind Obst-u Gemüseverw 74: 275–281.

    Google Scholar 

  27. Robinson DS, Wu Z, Domoney C, Casey R (1995) Lipoxygenases and the quality of foods, Food Chem 54: 33.

    Article  CAS  Google Scholar 

  28. Lopez A, Bocklet F, Wood CB (1959) Catalase and peroxidase activity in raw and blanched southern peas, Food Res 24: 548.

    CAS  Google Scholar 

  29. Fuster MJ, Prestamo CG (1979) Conservation of frozen green beans: The effect of blanching on peroxidase, chlorophyll, pH, structure and organoleptic properties. 15th International Congress of Refrigeration. Venice, Italy 3: 969.

    Google Scholar 

  30. Schwimmer S (1981) Source book of food enzymology, pp. 298–314, Westport, CT: AVI Publishing Comp.

    Google Scholar 

  31. Abd-Allah MA, Heikal YA, Gamal NF, Mohmoud. AA (1987) Thermal evaluation of blanching process of green beans and Egyptian mallow. Annals of Agricultural Science (Moshtohor, Egypt) 25: 453–467.

    Google Scholar 

  32. Sedky KAH, Ismail FA (1980) Effect of blanching treatments on the quality of frozen green Jew's mallow (Corchorus olitorius). Zagazig J of Agricultural Research (Egypt) 7: 421–434.

    Google Scholar 

  33. Nezam El-Din AM, El-Feky MS (1991) Chemical changes during the preservation of some vegetables, I: Egyptian mallow, spinach and peas. Egypt J Food Sci 19: 115–27.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Food Technology Research Institute, ARC, Giza, Egypt

    Azza A. S. Labib & Somaia A. Abd El-Latife

  2. Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

    Helmy Omran

Authors
  1. Azza A. S. Labib
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Somaia A. Abd El-Latife
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Helmy Omran
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Labib, A.A.S., Abd El-Latife, S.A. & Omran, H. Quality indices of Jew's mallow and spinach during frozen storage. Plant Food Hum Nutr 50, 333–347 (1997). https://doi.org/10.1007/BF02436080

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02436080

Key words

Search

Navigation