ABSTRACT
This study aimed to determine the effect of the drying method (freeze-drying, air-drying), storage period (12 months), and storage conditions (2-4 °C, 18-22 °C) applied to two legume species: green beans and green peas. The raw and dried materials were determined for selected physical parameters typical of dried vegetables, contents of bioactive components (vitamin C and E, total chlorophyll, total carotenoids, ß-carotene, and total polyphenols), antioxidative activity against the DPPH radical, and sensory attributes (overall quality and profiles of color, texture, and palatability). Green beans had a significantly higher content of bioactive components compared to peas. Freeze-drying and cold storage conditions facilitated better retention of these compounds, i.e., by 9-39% and 3-11%, respectively. After 12 months of storage, higher retention of bioactive components, except for total chlorophyll, was determined in peas regardless of the drying method, i.e., by 38-75% in the freeze-dried product and 30-77% in the air-dried product, compared to the raw material.
Subject(s)
Antioxidants , Chlorophyll , Fabaceae , Freeze Drying , Vegetables , Antioxidants/analysis , Antioxidants/chemistry , Vegetables/chemistry , Chlorophyll/analysis , Chlorophyll/chemistry , Fabaceae/chemistry , Carotenoids/analysis , Carotenoids/chemistry , Food Storage/methods , Polyphenols/analysis , Polyphenols/chemistry , Ascorbic Acid/analysis , Ascorbic Acid/chemistry , Desiccation/methods , beta Carotene/analysis , beta Carotene/chemistry , Pisum sativum/chemistry , Phytochemicals/analysis , Phytochemicals/chemistry , Vitamin E/analysis , Vitamin E/chemistryABSTRACT
The aim of the present work was to evaluate the retention, the nutrient density and the recommended daily allowance of zinc in 14 common vegetable species prepared for consumption. The investigation included fresh vegetables, vegetables after traditional cooking in brine and two types of frozen products: one obtained using the traditional method (blanching-freezing-storage-cooking in brine) and the other obtained using the modified method, providing a ready-to-eat product (cooking in brine-freezing-storage-defrosting and heating in a microwave oven). A significant zinc decrease was found in most studied vegetables prepared for consumption. Application of the modified method contributed to a reduction in zinc losses in prepared-for-consumption frozen vegetables.
