INFLUENCE OF DIFFERENT FREEZING PARAMETERS AND STEAM-COOKING ON ANTIOXIDANT PROPERTIES OF GREEN PEA

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.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity

Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies

Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder

Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder

Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.