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

142 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
Number of pages14
JournalJournal of the Science of Food and Agriculture
Volume83
Issue number14
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Fingerprint

blanching
Vegetables
Freezing
freezers
freezing
Antioxidants
vegetables
Vitamins
Minerals
vitamins
Food Handling
Dietary Fiber
Sterols
Carotenoids
minerals
antioxidants
Folic Acid
Ascorbic Acid
High Pressure Liquid Chromatography
food processing

Keywords

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

Cite this

Puupponen-Pimiä, Riitta ; Häkkinen, Suvi T. ; Aarni, Marjukka ; Suortti, Tapani ; Lampi, Anna-Maija ; Eurola, Merja ; Piironen, Vieno ; Nuutila, Anna-Maria ; Oksman-Caldentey, Kirsi-Marja. / Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. In: Journal of the Science of Food and Agriculture. 2003 ; Vol. 83, No. 14. pp. 1389-1402.
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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.",
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Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. / Puupponen-Pimiä, Riitta (Corresponding Author); Häkkinen, Suvi T.; Aarni, Marjukka; Suortti, Tapani; Lampi, Anna-Maija; Eurola, Merja; Piironen, Vieno; Nuutila, Anna-Maria; Oksman-Caldentey, Kirsi-Marja.

In: Journal of the Science of Food and Agriculture, Vol. 83, No. 14, 2003, p. 1389-1402.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways

AU - Puupponen-Pimiä, Riitta

AU - Häkkinen, Suvi T.

AU - Aarni, Marjukka

AU - Suortti, Tapani

AU - Lampi, Anna-Maija

AU - Eurola, Merja

AU - Piironen, Vieno

AU - Nuutila, Anna-Maria

AU - Oksman-Caldentey, Kirsi-Marja

PY - 2003

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N2 - 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.

AB - 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.

KW - processing

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KW - dietary fibres

KW - vitamins

KW - sterols

KW - carotenoids

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