NUTRITIONAL AND PHYSICOCHEMICAL CHANGES OF WHITE CABBAGE (BRASSICA OLERACEA) AFTER MINIMAL PROCESSING AND DURING STORAGE
DOI:
https://doi.org/10.12957/demetra.2017.22115Keywords:
Cabbage. Minimal Food Processing. Nutritional Composition. Antioxidant Activity. Physicochemical Processes. Food Quality.Abstract
Introduction: Fresh-cut vegetables are foods which are subjected to several preparation steps (sorting, peeling, cutting, washing, sanitation, centrifugation and packaging) which make them fully usable. Minimal processing causes injuries to vegetable tissues, leading to nutritional losses. White cabbage (Brassica oleracea) stands out among other minimally processed vegetables as being a source of vitamins, minerals and bioactive compounds. Objective: To evaluate changes in the nutritional quality and antioxidant activity of white cabbage after minimal processing and during storage under refrigeration. Methodology: Samples of fresh and minimally processed white cabbage were purchased in three lots and analyzed at three different times, at 1, 7 and 14 days after storage. Proximate composition, ascorbic acid, total phenolics and antioxidant activity were determined by methods from the Association of Official Analytical Chemists and Brazilian Instituto Adolfo Lutz. The unpaired t-test was performed to compare the data and shelf-life was analyzed by one-way variance analysis, with Tukey’s test and 5% significance. Results and discussion: At t-1, moisture, protein, ash, “available” carbohydrates, ascorbic acid, total phenolics, antioxidant activity and the energy value of fresh and minimally processed white cabbage showed differences (p<0.05) while fat content and total dietary fiber did not show any difference (p>0.05). At t-7, the content of ascorbic acid and antioxidant activity was reduced (p<0.05) and the total phenolic content remained constant. Ascorbic acid content, antioxidant activity and total phenolics did not show any difference (p>0.05) between t-7 and t-14. Conclusion: In general, the nutritional quality and antioxidant activity of white cabbage after minimal processing and during storage under refrigeration were reduced.
DOI: 10.12957/demetra.2017.22115
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