Effect of blanching and treatment with a salt solution on the biological value of broccoli

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.133307

Keywords:

broccoli, biologically active substances, vitamin C, isothiocyanates, chlorophyll, pre-treatment

Abstract

We studied and analyzed the components of the biological value of broccoli, the variety of Parthenon, cultivated in the regions of Ukraine. The research results are reported, the changes in the content of ascorbic acid, isothiocyanates were analyzed, as well as a pigment composition: chlorophyll and β-carotene in the freshly harvested broccoli, as well as after its pretreatment before freezing: by blanching and aging in a solution of food salt.

It was proved that the best technique for the pre-treatment of broccoli before freezing, which allows its original consumer properties to be maximally preserved, is its aging in a 3-% food salt solution for 20 minutes. Compared with blanching, aging in a salt solution contributes to the maximum retention of the biological value of broccoli.

It was established that broccoli of the variety Parthenon contains 116.4 mg/100 g of ascorbic acid. After blanching, losses are 19.3 %. We confirmed a significant reduction in the content of isothiocyanates, by 43 %, as compared to the content in the original raw material. The loss of chlorophyll is 26 %, specifically a-chlorophyll ‒ 10%, b-chlorophyll ‒ 16 %. The ratio of the a- and b-chlorophyll forms changes as well.

The results indicate that when aged in a food salt solution, the losses of ascorbic acid are 5 %, isothiocyanates ‒ 28.2 %. The content of β-carotene does not change in comparison with the original raw material, while the chlorophyll content increases by 6.3 %. There are no changes to the ratio of the chlorophyll forms. Stabilization of the content of ascorbic acid is due to the lack of high-temperature treatment and a partial inactivation of ascorbinate- and polyphenol oxidase, which is explained by the capability of chlorides to remove copper ions from copper-containing compounds to which these enzymes belong.

The insignificant losses of vitamin C are due to the water solubility of ascorbic acid. A pre-treatment in a food salt solution induces an increase in the content of a-chlorophyll and b-chlorophyll, which is predetermined by the compensatory reaction.

Author Biographies

Svitlana Belinska, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Professor, Head of Department

Department of commodity science, safety and quality management

Nataliia Kamienieva, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Department of commodity science, safety and quality management

Stanislava Levytska, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Postgraduate student

Department of commodity science, safety and quality management

Sergiy Rogalskiy, Uman National University of Horticulture Institutska str., 1, Uman, Ukraine, 20305

PhD, Associate Professor

Department of Crop Production

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Published

2018-06-11

How to Cite

Belinska, S., Kamienieva, N., Levytska, S., & Rogalskiy, S. (2018). Effect of blanching and treatment with a salt solution on the biological value of broccoli. Eastern-European Journal of Enterprise Technologies, 3(11 (93), 25–31. https://doi.org/10.15587/1729-4061.2018.133307

Issue

Vol. 3 No. 11 (93) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Svitlana Belinska, Nataliia Kamienieva, Stanislava Levytska, Sergiy Rogalskiy

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