Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Florets
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Collection and Preparation
2.1.1. Freezer Storage
2.1.2. Defrosting Methods
- (1)
- Water defrosting: Samples were placed in 10 volumes of 18 °C water. After 5 min, the temperature of samples reached up to 10 °C, and defrosting was completed.
- (2)
- Air defrosting: Samples were wrapped by polyethylene films and placed in a 20 °C chamber with 60% relative humidity. After 1.5 h, the temperature of samples reached up to 10 °C, and defrosting was completed.
- (3)
- Refrigerator defrosting: The samples were wrapped by polyethylene films and placed in a 4 °C refrigerator. After 8 h, defrosting was stopped when the temperature of samples was higher than 4 °C.
2.2. Determination of Glucosinolate Contents
2.3. Determination of Vitamin C Contents
2.4. Determination of Total Phenol Contents
2.5. Statistical Analysis
3. Results
3.1. Effects of Long-Term Freezing Storage on Main Health-Promoting Compounds in Frozen Broccoli Florets
3.1.1. Glucosinolates
3.1.2. Vitamin C and Total Phenols
3.2. Effects of Different Defrosting Methods on Main Health-Promoting Compounds in Frozen Broccoli Florets
3.2.1. Glucosinolates
3.2.2. Vitamin C and Total Phenols
4. Discussion
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Duration of Storage (days) | Aliphatic Glucosinolates (μmol/g DW) | Indolic Glucosinolates (μmol/g DW) | |||||||
---|---|---|---|---|---|---|---|---|---|
GIB | PRO | SIN | GRA | GNA | 4–OH GBS | GBS | 4–OM GBS | NGBS | |
0 | 0.57 ± 0.05 b | 2.29 ± 0.19 b | 0.46 ± 0.04 a | 4.89 ± 0.33 a | 0.18 ± 0.03 a | 0.24 ± 0.02 b | 2.57 ± 0.17 a | 0.43 ± 0.01 a | 1.68 ± 0.23 a |
10 | 0.67 ± 0.06 ab | 2.18 ± 0.30 b | 0.48 ± 0.08 a | 4.76 ± 0.37 ab | 0.18 ± 0.03 a | 0.32 ± 0.01 a | 2.62 ± 0.25 a | 0.43 ± 0.02 a | 1.55 ± 0.20 a |
34 | 0.80 ± 0.08 a | 2.78 ± 0.33 ab | 0.51 ± 0.10 a | 4.62 ± 0.31 ab | 0.18 ± 0.05 a | 0.32 ± 0.02 a | 2.64 ± 0.22 a | 0.44 ± 0.03 a | 1.76 ± 0.22 a |
70 | 0.77 ± 0.06 a | 2.83 ± 0.36 ab | 0.51 ± 0.03 a | 4.70 ± 0.51 ab | 0.21 ± 0.01 a | 0.31 ± 0.02 a | 2.63 ± 0.15 a | 0.45 ± 0.05 a | 1.78 ± 0.21 a |
102 | 0.75 ± 0.09 a | 3.05 ± 0.51 ab | 0.53 ± 0.08 a | 4.69 ± 0.42 ab | 0.18 ± 0.04 a | 0.31 ± 0.03 a | 2.66 ± 0.26 a | 0.46 ± 0.04 a | 1.82 ± 0.13 a |
133 | 0.78 ± 0.03 a | 3.09 ± 0.49 ab | 0.50 ± 0.08 a | 4.74 ± 0.52 ab | 0.18 ± 0.05 a | 0.32 ± 0.01 a | 2.54 ± 0.17 a | 0.45 ± 0.02 a | 1.65 ± 0.16 a |
165 | 0.80 ± 0.05 a | 3.15 ± 0.47 a | 0.51 ± 0.13 a | 4.31 ± 0.14 b | 0.19 ± 0.03 a | 0.30 ± 0.02 a | 2.54 ± 0.20 a | 0.44 ± 0.04 a | 1.94 ± 0.19 a |
Defrosting Methods | Aliphatic Glucosinolates (μmol/g DW) | Indolic Glucosinolates (μmol/g DW) | |||||||
---|---|---|---|---|---|---|---|---|---|
GIB | PRO | SIN | GRA | GNA | 4–OH GBS | GBS | 4–OM GBS | NGBS | |
Control | 0.80 ± 0.02 a | 3.16 ± 0.10 a | 0.49 ± 0.02 a | 4.21 ± 0.09 a | 0.21 ± 0.01 a | 0.33 ± 0.02 a | 2.94 ± 0.08 a | 0.56 ± 0.03 a | 2.74 ± 0.14 a |
Water | 0.29 ± 0.02 c | 1.20 ± 0.08 c | 0.24 ± 0.02 b | 1.92 ± 0.13 c | 0.11 ± 0.02 b | 0.11 ± 0.01 d | 1.64 ± 0.16 c | 0.35 ± 0.07 b | 1.50 ± 0.11 b |
Air | 0.33 ± 0.05 c | 1.73 ± 0.09 b | 0.27 ± 0.01 b | 2.63 ± 0.08 b | 0.14 ± 0.02 b | 0.18 ± 0.01 b | 2.23 ± 0.11 b | 0.44 ± 0.05 b | 2.80 ± 0.16 a |
Refrigerator | 0.48 ± 0.05 b | 1.68 ± 0.18 b | 0.28 ± 0.04 b | 2.88 ± 0.21 b | 0.14 ± 0.02 b | 0.14 ± 0.01 c | 1.92 ± 0.17 c | 0.38 ± 0.06 b | 2.56 ± 0.17 a |
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Miao, H.; Lin, J.; Zeng, W.; Wang, M.; Yao, L.; Wang, Q. Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Florets. Foods 2019, 8, 375. https://doi.org/10.3390/foods8090375
Miao H, Lin J, Zeng W, Wang M, Yao L, Wang Q. Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Florets. Foods. 2019; 8(9):375. https://doi.org/10.3390/foods8090375
Chicago/Turabian StyleMiao, Huiying, Jiayao Lin, Wei Zeng, Mengyu Wang, Leishuan Yao, and Qiaomei Wang. 2019. "Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Florets" Foods 8, no. 9: 375. https://doi.org/10.3390/foods8090375