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Antioxidant activity and quality of minimally processed Indian cabbage (Brassica oleracea var. capitata).

Author(s) : CHARANJIT K., KAPOOR H. C.

Type of article: Article

Summary

The effect of different dip treatments and storage period on the antioxidant activity and biochemical quality of Indian cabbage for minimal processing was studied. A gradual decrease in total antioxidant activity was observed during storage at 6 °C with no detectable activity at the end of 9 days in all the dip treatments, except in treatments containing combinations of ascorbic acid and citric acid, and ascorbic acid alone (10 g/litre each). Possibility of considering antioxidant activity as a marker of shelf life has also been proposed.

Details

  • Original title: Antioxidant activity and quality of minimally processed Indian cabbage (Brassica oleracea var. capitata).
  • Record ID : 2005-2048
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 25 - n. 5
  • Publication date: 2001

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