Czech J. Food Sci., 2013, 31(6):613-618 | DOI: 10.17221/529/2012-CJFS

Antioxidant potential of spinach, peas and sweet corn in relation to freezing periodOriginal Paper

Daniel BAJČAN1, Ján TOMÁŠ1, Gabriela UHLÍŘOVÁ1, Július ÁRVAY1, Pavol TREBICHALSKÝ1, Radovan STANOVIČ1, Vladimír ŠIMANSKÝ2
1 Department of Chemistry, Faculty of Biotechnology and Food Sciences and
2 Department of Pedology and Geology, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of -18°C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded in spinach (79.4%), while the lowest decrease was observed in peas (26.8%). A relatively significant decrease in antioxidant activity was also found in sweet corn (62.7%). On the contrary, the greatest decrease of total polyphenol content throughout the period of freezing was found in peas (62.0%), and lowest decrease was recorded in sweet corn (only 5.0%). The total polyphenol content in spinach decreased by 43.1% after 10 months of storage.

Keywords: antioxidant activity; freezed; phenolic content; food raw material

Published: December 31, 2013  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
BAJČAN D, TOMÁŠ J, UHLÍŘOVÁ G, ÁRVAY J, TREBICHALSKÝ P, STANOVIČ R, ŠIMANSKÝ V. Antioxidant potential of spinach, peas and sweet corn in relation to freezing period. Czech J. Food Sci. 2013;31(6):613-618. doi: 10.17221/529/2012-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Brand-Williams W., Cuvelier M.E., Berset C. (1995): Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28: 25-30. Go to original source...
    2. BahÇeci K., Serpen A., Gökmen V., Acar J. (2005): Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. Journal of Food Engineering, 66: 187-192. Go to original source...
    3. Del Pozo-Insfran D., Brenes C.H., Serna Saldivar S.O., Talcott S.T. (2006): Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products. Food Research International, 39: 696-703. Go to original source...
    4. Edenharder R., Keller G., Platt K.L., Unger K.K. (2001): Isolation and characterization of structurally novel antimutagenic flavonoids from spinach (Spinacia oleracea). Journal of Agriculture and Food Chemistry, 49: 2767-2773. Go to original source... Go to PubMed...
    5. Fellows P. (2000): Food Porcessing Technology - Principles and Practice. 2nd Ed. Food Science and Technology. Woodhead Publishing Ltd., Cambridge.
    6. Halvorsen B.L., Holte K., Myhrstad M.C.W., Barikmo I. (2002): A systematic screening of total antioxidants in dietary plants. Journal of Nutrition, 132: 461-471. Go to original source... Go to PubMed...
    7. Ismail A., Marjan Z.M., Foong C.W. (2004): Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87: 581-586. Go to original source...
    8. Juríková T., Rop O., Mlcek J., Sochor J., Balla S., Szekeres L., Hegedusová A., Hubalek J., Adam V., Kizek R. (2011): Phenolic profile of edible honeysuckle berries (genus Lonicera) and their biological effects. Molecules, 17: 61-79. Go to original source... Go to PubMed...
    9. Kopec K. (1997): Zahradnická kvalitologie. MZLU, Brno.
    10. Lachman J., Hejtmánková K., Dudjak E. (2003): Content of polyphenolic antioxidants and phenolcarboxylic in selected parts of yacon. In: Vitamins 2003 - Přírodní antioxidanty a volné radikály, 15.-17. 9. 2003, Univerzita Pardubice: 89-978.
    11. Lopez-Martinez L.X., Oliart-Ros R.M., Valerio-Alfaro G., Lee Ch.-H., Parkin K.L., Garcia H.S. (2009): Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. LWT-Food Science and Technology, 42: 1187-1192. Go to original source...
    12. Ninfali P., Bacchiocca M. (2003): Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Journal of Agricultural and Food Chemistry, 51: 2222-2226. Go to original source... Go to PubMed...
    13. Patthamakanokporn O., Puwastien P., Nitithamyong A., Sirichakwal P.P. (2008): Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. Journal of Food Composition and Analysis, 21: 241-248. Go to original source...
    14. Puupponen-Pimia R., Hakkinen S.T., Aarni M., Suortti T., Lampi A.M., Eurola M. (2003): Blanching and longterm freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture, 83: 1389-1402. Go to original source...
    15. Shoji T. (2007): Polyphenols as natural pigments: changes during food processing. American Journal of Food Technology, 2: 570-581. Go to original source...
    16. Timoracká M. (2007): Polyphenolic compounds in selected legumes. [Dissertation.] SPU, Nitra.
    17. Timoracká M., Vollmannová A. (2010a): Determination of flavonoids content in coloured peas (Pisum sativum L.) in relation to cultivar's dependence and storage duration under natural conditions. Potravinárstvo, 4(4): 58-61. Go to original source...
    18. Timoracká M., Vollmannová A., Bystrická J. (2010b): Polyphenols in chosen species of legumes - a review. Potravinárstvo, 4(3): 65-72. Go to original source...
    19. Turkmen N., Sari F., Velioglu N.Y.S. (2005): The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93: 713-718. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content