Effects of freezing on the pigment content in gereen beans and padron peppers

The amounts of chlorophylls a and b, beta-carotene and lutein in green beans, blanched green beans and Padron peppers, all frozen at -22 deg. C, were monitored over 12 months by reverse-phase, gradient HPLC (C18 column, visible detection). In unblanched beans, these amounts of the pigments decreased...

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Bibliographic Details
Published inZeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Vol. 205; no. 2
Main Authors Oruna-Concha, M.J, Gonzalez-Castro, M.J, Lopez-Hernandez, J, Simal-Lozano, J
Format Journal Article
LanguageEnglish
Published 1997
Subjects
ALMACENAMIENTO
ANALYTICAL METHODS
BLANCHIMENT
BLANCHING
BLANQUEO
CAROTENOIDE
CAROTENOIDES
CAROTENOIDS
CHILI DULCE
CHLOROPHYLLE
CHLOROPHYLLS
CLOROFILAS
COLOR
COLOUR
CONTROL DE CALIDAD
CONTROLE DE QUALITE
COULEUR
FRIJOL (PHASEOLUS)
FROZEN PRODUCTS
HARICOT COMMUN
HPLC
KIDNEY BEANS
PIMENT DOUX
PRODUCTOS CONGELADOS
PRODUIT CONGELE
QUALITY CONTROLS
STOCKAGE
STORAGE
SWEET PEPPERS
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
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Summary:The amounts of chlorophylls a and b, beta-carotene and lutein in green beans, blanched green beans and Padron peppers, all frozen at -22 deg. C, were monitored over 12 months by reverse-phase, gradient HPLC (C18 column, visible detection). In unblanched beans, these amounts of the pigments decreased considerably during month 1, but were generally stable during the next 11 months (beta-carotene content decreased further in month 2 before stabilizing). Similar results were obtained for blanched beans, but decreases were offset by increases due to blanching (carotenoids) and lipoxygenase deactivation (beta-carotene), or enhanced by blanching-induced decreases (chlorophylls). In contrast, the amounts of pigments in frozen Padron peppers fluctuated around more or less constant values over the 12 months. Freezing in bags sealed under vacuum lead to moderate decreases in chlorophyll a in Padron peppers and in beta-carotene in blanched green beans.
Bibliography:Q02
1998O11661
ISSN:1431-4630
1432-2331