Effect of Heat Treatment and Refrigerated Storage on Antioxidant Properties of Pre-Cut Celery (Apium graveolens L.)

SONIA Z. VIÑA; ALICIA R. CHAVES

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Blackwell Publishing

Año: 2008 vol. 43 p. 44 - 51

0950-5423

This work studies the effect of two types of heat treatment, dry air at 48C for 1 h and water immersion at 50C for 90 s, and of storage time at 0C on a number of quality parameters for pre-cut celery: browning potential, soluble phenols content, total flavonoids, chlorogenic acid, ascorbic acid and antioxidant capacity. Pre-cut celery was placed in crystal polyethylene terephthalate trays covered with polyvinyl chloride film. Samples were taken after 0, 1, 7, 14 and 21 storage days. Treatments reduced browning potential and chlorogenic acid content and, in addition, allowed ascorbic acid concentration to be retained for a longer time. For this reason, the application of heat treatments in minimally processed celery would be beneficial.