INFLUENCE OF DIFFERENT FREEZING PARAMETERS AND STEAM-COOKING ON ANTIOXIDANT PROPERTIES OF GREEN PEA
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):613–618
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ABSTRACT:
The influence of freezing process at two variants (-18°C, water-blanching and -35°C, steam-blanching) as well as steam-cooking process of fresh and freeze-stored material on the antioxidant activity of green pea was investigated. Nitrogen-containing antioxidants were extracted by water and phenolic antioxidants by 70% acetone. The processes applied resulted in loss of total nitrogen, its solubility, non-protein nitrogen, total polyphenols and condensed tannins content, however their influence on antioxidant activity towards ABTS•+ and DPPH• free radicals and in linoleic acid oxidation systems catalyzed non-enzymatically by hemoglobin and enzymatically by lipoxygenase was ambiguous – both loss and gain of activity were noted for different processes.