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Article Name Effect of Frozen Storage Method on Total Phenolic Compounds and Antioxidant Activity of Vegetables
Author Name İndrani Kalkan1, Sevinç Yücecan2
Address 1Sağlık Hizmetleri Yüksekokulu, Beslenme ve Diyetetik Bölümü, Mevlana Üniversitesi, Konya, Türkiye 2Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Yakın Doğu Üniversitesi, Kıbrıs
Abstract The objective of this study was to investigate the total phenolic content and antioxidant activity of fresh squash, eggplant and potato and those frozen at -18°C for six months. Determination of total phenolic content and antioxidant activity of fresh and frozen vegetables were carried out by using UV-VIS spectrophotometer. Total phenolic content (TFC) of fresh vegetables ranged between 173.09-912.64 mg/100 g GAE on dry weight basis while total antioxidant activity (TAA) ranged between 3.12-51.20 mol/100g TE. Percentage loss of TFC during frozen storage of vegetables was determined to be within the range of 11-19 % whereas, TAA loss ranged between 29- 40% and was found to be statistically significant (Wilcoxon Test; p=0.008). The results of this study indicates a strong correalation between total phenolic content and total antioxidant activities of frozen vegetable samples. The strongest correation was found in potato (r=0.8045). It was followed by squash (r=0.7425) and eggplant (r=0.5978) respectively. Based on the research, it can be recommended that in order to prevent loss of nutrients, consumption of freshly purchased vegetables should be practised.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 86-98
Year 2014
Type Paper
Language Turkish
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