Skip to main content
Log in

Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Bioactive components of fruit and vegetables play an important role in scavenging free radicals and protect the body from degenerative diseases. A kinetic study was conducted to quantify the losses occurring in bioactive components, antioxidant activity and changes in colour and firmness of four commonly used vegetables (beetroot, green pea, eggplant and green pepper) during heat treatment (70–90 °C). The study revealed that logistic model can predict the variation in bioactive components and antioxidant activity with higher R2 and lower root mean square error (RMSE) as compared to first order model due to logarithmic reduction in these properties in the beginning of the process itself. However zero and first order kinetic models were found suitable to predict the changes occurring in colour and firmness respectively during blanching. D, z value, activation energy (Ea), activation enthalpy and entropy were calculated for all measured parameters for selected vegetables in the temperature range of 70–90 °C. These finding would be useful in designing thermal processes and related calculations for these vegetables.

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

Access this article

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

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

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Abbreviations

ROS:

Reactive oxygen species

TP:

Total phenolic compounds

GAE:

Gallic acid equivalents

AsA:

Ascorbic acid

AA:

Antioxidant activity

DPPH,2,2,:

Diphenyl-2-picryl-hydrazyl

References

  • Alothman M, Kaur B, Fazilah A, Bhat R, Karim AA (2010) Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innov Food Sci Emerg Technol 11:666–671

    Article  CAS  Google Scholar 

  • Ariahu CC, Ogunsua AO (2000) Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods. Int J Food Sci Technol 35:315–321

    Article  CAS  Google Scholar 

  • Atoui AK, Mansouri A, Boskou G, Kefalas P (2005) Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chem 89:27–36

    Article  CAS  Google Scholar 

  • Avila I, Silva C (1999) Modelling kinetics of thermal degradation of colour in peach puree. J Food Eng 39:161–166

    Article  Google Scholar 

  • Başlar M, Karasu S, Kiliçli M, Us AA, Sağdiç O (2014) Degradation kinetics of bioactive compounds and antioxidant activity of pomegranate arils during the drying process. Int J Food Eng 10:839–848

    Google Scholar 

  • Boekel M (1996) Statistical aspects of kinetic modeling for food science problems. J Food Sci 61:477–486

    Article  Google Scholar 

  • Chen C, Ramaswamy H (2002) Color and texture change kinetics in ripening bananas. LWT-Food Sci Technol 35:415–419

    Article  CAS  Google Scholar 

  • Chuah AM, Lee YC, Yamaguchi T, Takamura H, Yin LJ, Matoba T (2008) Effect of cooking on the antioxidant properties of coloured peppers. Food Chem 111:20–28

    Article  CAS  Google Scholar 

  • Deepa N, Kaur C, Singh B, Kapoor H (2006) Antioxidant activity in some red sweet pepper cultivars. J Food Compos Anal 19:572–578

    Article  CAS  Google Scholar 

  • Fratianni A, Cinquanta L, Panfili G (2010) Degradation of carotenoids in orange juice during microwave heating. LWT-Food Sci Technol 43:867–871

    Article  CAS  Google Scholar 

  • Gahler S, Otto K, Böhm V (2003) Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. J Agric Food Chem 51:7962–7968

    Article  CAS  Google Scholar 

  • Gazzani G, Papetti A, Massolini G, Daglia M (1998) Anti- and pro-oxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. J Agric Food Chem 46:4118–4122

    Article  CAS  Google Scholar 

  • Gonçalves E, Pinheiro J, Abreu M, Brandão T, Silva CL (2010) Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. J Food Eng 97:574–581

    Article  Google Scholar 

  • Gregory JF (2007) Vitamins. In: Damodaran S, Parkin KL, Fennema OR (eds) Fennema’s food chemistry, 4th edn. CRC Press, New York, pp 439–522

    Google Scholar 

  • Günes B, Bayindirli A (1993) Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots. LWT-Food Sci Technol 26:406–410

    Article  Google Scholar 

  • Ismail A, Marjan ZM, Foong CW (2004) Total antioxidant activity and phenolic content in selected vegetables. Food Chem 87:581–586

    Article  CAS  Google Scholar 

  • Jaiswal AK, Gupta S, Abu GN (2012) Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chem 131:63–72

    Article  CAS  Google Scholar 

  • Jiménez MA, García DL, Martínez TM, Mariscal M, Murcia M (2009) Influence of cooking methods on antioxidant activity of vegetables. J Food Sci 74:H97–H103

    Article  Google Scholar 

  • Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR (2000) Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol 11:340–346

    Article  CAS  Google Scholar 

  • Marfil P, Santos E, Telis V (2008) Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Sci Technol 41:1642–1647

    Article  CAS  Google Scholar 

  • Maskan M (2001) Kinetics of colour change of kiwifruits during hot air and microwave drying. J Food Eng 48:169–175

    Article  Google Scholar 

  • Minussi RC, Rossi M, Bologna L, Lv Cordi, Rotilio D, Pastore GM, Durán N (2003) Phenolic compounds and total antioxidant potential of commercial wines. Food Chem 82:409–416

    Article  CAS  Google Scholar 

  • Moura SCSRd, da Rocha Tavares PE, Germer SPM, Nisida ALAC, Alves AB, Kanaan AS (2012) Degradation kinetics of anthocyanin of traditional and low-sugar blackberry jam. Food Bioprocess Technol 5:2488–2496

    Article  Google Scholar 

  • Nisha P, Singhal RS, Pandit AB (2004) A study on the degradation kinetics of visual green colour in spinach (Spinacea oleracea L.) and the effect of salt therein. J Food Eng 64:135–142

    Article  Google Scholar 

  • Nisha P, Singhal RS, Pandit AB (2005) A study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.). J Food Eng 67:407–412

    Article  Google Scholar 

  • Nisha P, Singhal RS, Pandit AB (2006) Kinetic modelling of texture development in potato cubes (Solanum tuberosum L.), green gram whole (Vigna radiate L.) and red gram splits (Cajanus cajan L.). J Food Eng 76:524–530

    Article  Google Scholar 

  • Özşen D, Erge HS (2013) Degradation kinetics of bioactive compounds and change in the antioxidant activity of wild strawberry (Fragaria vesca) pulp during heating. Food Bioprocess Technol 6:2261–2267

    Article  Google Scholar 

  • Papetti A, Daglia M, Gazzani G (2002) Anti- and pro-oxidant activity of water soluble compounds in Cichorium intybus var. silvestre (Treviso red chicory). J Pharm Biomed Anal 30:939–945

    Article  CAS  Google Scholar 

  • Patras A, Brunton NP, Tiwari B, Butler F (2011) Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food Bioprocess Technol 4:1245–1252

    Article  CAS  Google Scholar 

  • Pérez CD, García AJ, García VV, Iniesta MD, Jacob K, Sánchez SLM, Ros G, Periago MJ (2009) Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree. Innov Food Sci Emerg Technol 10:179–188

    Article  Google Scholar 

  • Podsędek A (2007) Natural antioxidants and antioxidant capacity of Brassica vegetables: a review. LWT-Food Sci Technol 40:1–11

    Article  Google Scholar 

  • Puupponen PR, Häkkinen ST, Aarni M, Suortti T, Lampi AM, Eurola M, Piironen V, Nuutila AM, Oksman CKM (2003) Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. J Sci Food Agric 83:1389–1402

    Article  Google Scholar 

  • Sahlin E, Savage G, Lister C (2004) Investigation of the antioxidant properties of tomatoes after processing. J Food Compos Anal 17:635–647

    Article  CAS  Google Scholar 

  • Sikora E, Cieślik E, Leszczyńska T, Filipiak FA, Pisulewski PM (2008) The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chem 107:55–59

    Article  CAS  Google Scholar 

  • Singleton V, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. Am J Enol Vitic 16:144–158

    CAS  Google Scholar 

  • Somsub W, Kongkachuichai R, Sungpuag P, Charoensiri R (2008) Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables. J Food Compos Anal 21:187–197

    Article  CAS  Google Scholar 

  • Summen MA, Erge HS (2014) Thermal degradation kinetics of bioactive compounds and visual color in raspberry pulp. J Food Process Preserv 38:551–557

    Article  CAS  Google Scholar 

  • Turkmen N, Sari F, Velioglu YS (2005) The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93:713–718

    Article  CAS  Google Scholar 

  • Van den Broeck I, Ludikhuyze L, Weemaes C, Van Loey A, Hendrickx M (1998) Kinetics for isobaric–isothermal degradation of l-ascorbic acid. J Agric Food Chem 46:2001–2006

    Article  Google Scholar 

  • Vikram V, Ramesh M, Prapulla S (2005) Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. J Food Eng 69:31–40

    Article  Google Scholar 

  • Yamaguchi T, Mizobuchi T, Kajikawa R, Kawashima H, Miyabe F, Terao J, Takamura H, Matoba T (2001) Radical-scavenging activity of vegetables and the effect of coking on their activity. Food Sci Technol Res 7:250–257

    Article  CAS  Google Scholar 

  • Zhang D, Hamauzu Y (2004) Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 88:503–509

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to V. Eyarkai Nambi.

Additional information

Dr. Dharam Singh Chopra, Ex-Professor and Head, Dept. of Biochemistry, CCSHAU, Hisar. Dr. Ajay Pal, Asst. Professor Dept. of Biochemistry, CCSHAU, Hisar.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Eyarkai Nambi, V., Gupta, R.K., Kumar, S. et al. Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching. J Food Sci Technol 53, 3073–3082 (2016). https://doi.org/10.1007/s13197-016-2280-2

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2280-2

Keywords

Navigation