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Changes in the content of biologically active compounds of broccoli and radish sprouts stored under refrigeration.

Zmiany zawartosci zwiazków biologicznie aktywnych w kielkach brokulu i rzodkiewki podczas chlodniczego przechowywania.

Author(s) : BRZOZOWSKA E., GALAZKA-CZARNECKA I., KRALA L.

Type of article: Article

Summary

The aim of the study was to estimate content of selected biologically active compounds and sensory quality of broccoli and radish sprouts during three weeks storage in home refrigerator (t= 2+-C) with internal air circulation. Sprouts were stored in transparent commercial package. Changes in the content of dry matter, total polyphenolic compounds, antioxidant activity and sensory characteristics were analyzed. It has been shown that due to maintenance of high-biologically active compounds, these sprouts can be stored in a home refrigerator for up to one week, but due to sensory characteristics sprouts are accepted for up to 14 days. Radish sprouts were characterized by a higher content and better stability of polyphenolic compounds and antioxidant activity. Sensory quality changes in these also occur slowly compared to broccoli sprouts.

Details

  • Original title: Zmiany zawartosci zwiazków biologicznie aktywnych w kielkach brokulu i rzodkiewki podczas chlodniczego przechowywania.
  • Record ID : 30020436
  • Languages: Polish
  • Source: Chlodnictwo - vol. 50 - n. 12
  • Publication date: 2015/12
  • DOI: http://dx.doi.org/10.15199/8.2015.12.5

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