Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways

Riitta Puupponen-Pimiä (Corresponding Author), Suvi T. Häkkinen, Marjukka Aarni, Tapani Suortti, Anna-Maija Lampi, Merja Eurola, Vieno Piironen, Anna-Maria Nuutila, Kirsi-Marja Oksman-Caldentey

    Research output: Contribution to journalArticleScientificpeer-review

    161 Citations (Scopus)

    Abstract

    An extensive study on the effects of blanching/freezing and long‐term freezer storage on various bioactive compounds of more than 20 commonly used vegetables was performed. Effects were strongly plant species‐dependent. Contents of dietary fibre components either were not affected or increased slightly. Minerals in general were also stable, but some losses of soluble minerals by leaching were observed. Phenolic antioxidants and vitamins were clearly more sensitive. Significant losses (20–30%) of antioxidant activity and total phenolics were detected in many vegetables. A qualitative HPLC profiling method for phenolic antioxidants was developed which proved to be very useful when evaluating the complex behaviour of phenolics during food processing. Up to one‐third of vitamin C contents were lost during blanching, and further slight losses were detected during storage. Folic acid turned out to be very sensitive to blanching, with more than half of the vitamin being lost, but was stable during freezer storage. Carotenoids and sterols were not affected by blanching or freezer storage. The usefulness of the applied screening methods for evaluation of the effects of processing on vegetables is shown.
    Original languageEnglish
    Pages (from-to)1389-1402
    JournalJournal of the Science of Food and Agriculture
    Volume83
    Issue number14
    DOIs
    Publication statusPublished - 2003
    MoE publication typeA1 Journal article-refereed

    Keywords

    • processing
    • blanching
    • frozen vegetables
    • phenolics
    • antioxidants
    • dietary fibres
    • vitamins
    • sterols
    • carotenoids

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