Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Broccoli

Joanna Kapusta-Duch , Teresa Leszczyńska , Barbara Borczak , Adam Florkiewicz , Anna Magdalena Ambroszczyk


Broccoli has a very good nutritive value, high antioxidant activity and pro-healthy potential. Freezing is one of best methods for vegetable storage and broccoli belongs to the group of vegetables subjected to this process on an industrial scale. This work investigates the effect of type of container: low density polyethylene (PE-LD) bags and oriented polystyrene (OPS) boxes on selected quality parameters in frozen broccoli. The experimental material was the broccoli cultivar Lord F1. The vegetable was subjected to blanching, freezing and 3-month storage. At the every stage of an experiment the material was examined in terms of: vitamin C content; β-carotene; total polyphenols; and antioxidant potential, which was determined basing on the ability to quench the ABTS˙+ free radical. It has been found that vegetables which were kept frozen for 3 months in two types of container had parallel levels of vitamin C, β-carotene; total polyphenols; and similar antioxidative potential.
Author Joanna Kapusta-Duch (FoFT / DoHN)
Joanna Kapusta-Duch,,
- Department of Human Nutrition
, Teresa Leszczyńska (FoFT / DoHN)
Teresa Leszczyńska,,
- Department of Human Nutrition
, Barbara Borczak (FoFT / DoHN)
Barbara Borczak,,
- Department of Human Nutrition
, Adam Florkiewicz (FoFT / DoFAaQA)
Adam Florkiewicz,,
- Department of Food Analysis and Quality Assessment
, Anna Magdalena Ambroszczyk (FoBaH)
Anna Magdalena Ambroszczyk,,
- Faculty of Biotechnology and Horticulture
Other language title versionsWpływ różnego rodzaju opakowań na wybrane właściwości antyoksydacyjne brokuła składowanego w stanie zamrożenia
Journal seriesEcological Chemistry and Engineering S-Chemia I Inzynieria Ekologiczna S, [Ecological Chemistry and Engineering S], ISSN 1898-6196, (N/A 40 pkt)
Issue year2019
Publication size in sheets0.65
Keywords in Englishantioxidant activity, β-carotene, broccoli, frozen-stored, total polyphenols, vitamin C
ASJC Classification2304 Environmental Chemistry; 2305 Environmental Engineering
Internal identifierWTŻ/2019/61
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa - Użycie Niekomercyjne - Bez utworów zależnych (CC-BY-NC-ND); after publication
Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Broccoli of 06-08-2019
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Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.907; WoS Impact Factor: 2019 = 1.488 (2) - 2019=1.374 (5)
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