Antioxidant potential of spinach, peas and sweet corn in relation to freezing period

Daniel Bajčan, Ján Tomáš, Gabriela Uhlířová, Július Árvay, Pavol Trebichalský, Radovan Stanovič and Vladimír Šimanský
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Daniel Bajčan: Department of Chemistry, Faculty of Biotechnology and Food Sciences and
Ján Tomáš: Department of Chemistry, Faculty of Biotechnology and Food Sciences and
Gabriela Uhlířová: Department of Chemistry, Faculty of Biotechnology and Food Sciences and
Július Árvay: Department of Chemistry, Faculty of Biotechnology and Food Sciences and
Pavol Trebichalský: Department of Chemistry, Faculty of Biotechnology and Food Sciences and
Radovan Stanovič: Department of Chemistry, Faculty of Biotechnology and Food Sciences and
Vladimír Šimanský: Department of Pedology and Geology, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

Czech Journal of Food Sciences, 2013, vol. 31, issue 6, 613-618

Abstract: We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of -18°C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded in spinach (79.4%), while the lowest decrease was observed in peas (26.8%). A relatively significant decrease in antioxidant activity was also found in sweet corn (62.7%). On the contrary, the greatest decrease of total polyphenol content throughout the period of freezing was found in peas (62.0%), and lowest decrease was recorded in sweet corn (only 5.0%). The total polyphenol content in spinach decreased by 43.1% after 10 months of storage.

Keywords: antioxidant activity; freezed; phenolic content; food raw material (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:529-2012-cjfs

DOI: 10.17221/529/2012-CJFS

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