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Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment

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Abstract

The effects of different thermal and thermosonication blanching treatments on the inactivation of peroxidase (POD) and the retention of total chlorophyll in argy wormwood leaves were studied. Inactivation of POD followed a biphasic first-order model under thermal blanching treatments below 90 °C while a first-order model at 90 °C. In contrast, for thermosonication treatments, the inactivation kinetics of POD fit a first-order model well for all the temperatures tested. Thermosonication treatment was found to inactivate POD faster and retain more of the total chlorophyll than thermal blanching treatment. A thermosonication protocol using ultrasonic intensity of 11.94 W/cm2 at 85 °C for 60 s was found to be the most suitable protocol for blanching the argy wormwood leaves. This protocol inactivated 92. 7 % POD while retaining 96.7 % of total chlorophyll.

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Acknowledgment

Projects 21176104, 31071617 and 31200801 supported by National Natural Science Foundation of China contributed to this study.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214036, Wuxi, China

    Ying Xin & Min Zhang

  2. College of Food Science and Technology, Henan University of Technology, 450052, Zhengzhou, Henan, China

    Hongshun Yang

  3. School of Health Sciences, University of Ballarat, Mount Helen, VIC, 3350, Australia

    Benu Adhikari

  4. School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China

    Min Zhang

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  1. Ying Xin
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  2. Min Zhang
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  3. Hongshun Yang
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  4. Benu Adhikari
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Correspondence to Min Zhang.

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Xin, Y., Zhang, M., Yang, H. et al. Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment. J Food Sci Technol 52, 249–257 (2015). https://doi.org/10.1007/s13197-013-0987-x

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  • DOI: https://doi.org/10.1007/s13197-013-0987-x

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