Influence of commercial freezing and storage on vitamin C content of some vegetables

Tosun B. N., YÜCECAN S.

International Journal of Food Science and Technology, cilt.43, sa.2, ss.316-321, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 43 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1365-2621.2006.01436.x
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.316-321
  • Anahtar Kelimeler: freezing, processing, storage, vegetables, vitamin C, FROZEN GREEN BEANS, BETA-CAROTENE, ASCORBIC-ACID, RETENTION, QUALITY, FRESH, BIOAVAILABILITY, BROCCOLI, FOODS, PEAS
  • Lokman Hekim Üniversitesi Adresli: Hayır

Özet

Vitamin C levels of commercially frozen okra, potatoes, green beans, broccoli, spinach and peas, including the impact of processing and storage, were studied. Depending on the vegetable type, prefreezing operations caused a 19.1-51.5% decrease in the initial vitamin C levels. The freezing process alone did not influence the vitamin levels except in the cases of green beans and spinach. Total losses (%) were between 27.6 and 57.9 for the vegetables at the end of commercial frozen storage (6 months). All the data obtained from this study confirmed that, depending on the vegetable type, prefreezing operations have a major impact on the vitamin C contents and this influence persists in the frozen storage. © 2007 Institute of Food Science and Technology Trust Fund.