Articles
Influence of phenolic content and polyphenol oxidase activity on the browning and aptitude to prepare ready-to-eat products of twelve cultivars of artichoke
Article number
1284_39
Pages
291 – 297
Language
English
Abstract
This paper analyses the phenolic content and the activity of the enzyme polyphenol oxidase (PPO) in 12 artichoke cultivars, 10 of seed and 2 of vegetative propagation, in order to assess their quality as cultivars with healthier properties and their aptitude to prepare ready-to-eat products.
The determination of phenols and PPO was contrasted with an image analysis of the edible part, in which the variation in colour is assessed as a result of browning.
The results show how the cultivars with the highest content of bioactive compounds were browned before; therefore, although they are healthier, they are less susceptible to be used as minimally processed vegetables.
The determination of phenols and PPO was contrasted with an image analysis of the edible part, in which the variation in colour is assessed as a result of browning.
The results show how the cultivars with the highest content of bioactive compounds were browned before; therefore, although they are healthier, they are less susceptible to be used as minimally processed vegetables.
Authors
P.J. Zapata, A. Martínez-Esplá, D. Valero, J. Medina-Santamarina, D. Martínez-Romero, S. Castillo, J. Parra, M. Serrano
Keywords
artichoke, phenolic compounds, browning, colour, ready-to-eat
Groups involved
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